Potato Zucchini Kugel Cupcakes

Usually I take Bubbe’s recipes and put a little spin on it. I take hummus- and what is that pumpkin in there? Crazy pills! I made rugelach, but doctored with nutella! And then there is Manischewitz- I sassed that up with even more booze! But there are other times when the original is hardly even recognizable. Sorry Bubbs!

That’s what I did with potato kugel. Traditionally, potato kugel is a grayish potato casserole, often served for Passover (sounds tantalizing doesn’t it?) Not these Potato Zucchini Kugel Cupcakes!

But I added a bit of pizzazz. I added zucchini and garlic and then made my kugel into cupcakes. Whoa!

Topped with a little Greek yogurt “frosting” and scallion “sprinkles”, this makes a tasty side dish. 

Potato Zucchini Kugel Cupcakes
Prep time
Cook time
Total time
An easy Passover side dish!
Recipe type: Passover
Cuisine: Jewish
Serves: 12
  • 2 medium potatoes, washed well and peeled
  • 2 medium zucchini, washed well
  • ½ white onion
  • 3 eggs
  • 2 cloves garlic
  • ¼ cup vegetable or olive oil
  • 3 tablespoon flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • pinch of sugar
  1. Preheat the oven to 400 degrees F.
  2. Grate potatoes, zucchini, garlic and onions by hand (or me lazy and use a food processor like me).
  3. Squeeze out any liquid with cheesecloth or paper towels.
  4. In a bowl, mix together oil, eggs, flour, salt, pepper and sugar.
  5. Add potato mixture to the egg mixture and combine.
  6. Scoop into greased muffin tins and cook 40 minutes or until golden brown.
  7. Top with sour cream or Greek yogurt and scallions and enjoy!




  1. You are my mother’s dream child. I absolutely must forward her the link to your blog. She will plotz:)

    You really do have a great thing going here. Best of luck in culinary school!!!

  2. Creative use of potatoes and zucchini!

  3. Thanks for the wonderful guest post. Looking forward to hear about your culinary school experience.

  4. Wonderful!!!! So much more appetizing than my green-looking potato kugel. Now I am the one who is green -with envy!!! Keep up the great creations – Bubbe

  5. This looks like a yummy twist on potato kugel. By the way potato kugel is only grayish when not made right. The potatoes need to be in ice cold water and you need to work fast. I have also heard that grating the potatoes after squash can keep the potatoes from turning brown/gray.

  6. Marilyn Kasson says:

    This looks and sounds delicious. Want to try it but where’s the recipe w/instructions?


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