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Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or a little olive oil.
Prepare the vegetables by grating the zucchini and potato. Wrap them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as you can. This is key to getting that golden crispy texture!
Mix the batter in a large bowl: combine the grated vegetables with Parmesan cheese, flour, eggs, green onions (if using), garlic powder, onion powder, salt, pepper, and paprika. Stir until everything is evenly mixed.
Fill the muffin tin by spooning the mixture into the prepared muffin cups. Fill each one about ¾ full and gently press the tops down with the back of your spoon.
Bake for 20–25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Cool and serve: Let the muffins sit in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!