Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.
Grate zucchini and potato. Squeeze out excess moisture using a clean towel.
In a large bowl, whisk eggs. Add zucchini, potato, Parmesan, garlic, green onions, herbs, salt, pepper, flour, and baking powder. Mix until combined.
Divide mixture evenly into muffin tin, pressing lightly to compact.
Bake for 25–30 minutes, until muffins are golden brown and crisp at the edges.
Cool for a few minutes before removing from tin. Serve warm or store for later.
