Step 1: Prepare the Zucchini and Potatoes

1. Grate the zucchini and potatoes using a box grater.
2. Place the grated zucchini and potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Removing the water helps the muffins stay light and prevents them from becoming soggy.

Step 2: Preheat the Oven and Prepare the Muffin Tin

1. Preheat the oven to 375°F (190°C).
2. Grease a 12-cup muffin tin or line it with paper liners for easy removal.

Step 3: Mix the Dry Ingredients

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and garlic powder.

Step 4: Combine the Wet Ingredients

1. In a separate bowl, whisk the eggs, yogurt (or sour cream), and olive oil (or melted butter) until smooth.
2. Add the grated zucchini, potatoes, Parmesan cheese, and chopped herbs. Stir to combine.

Step 5: Combine Wet and Dry Ingredients

1. Gradually add the wet ingredients to the dry ingredients.
2. Gently fold the mixture until just combined—avoid overmixing to keep the muffins light and fluffy.

Step 6: Fill the Muffin Tin

1. Divide the batter evenly among the muffin cups, filling each about ¾ full.
2. Top each muffin with a sprinkle of fresh thyme or rosemary for added aroma and flavor.

Step 7: Bake the Muffins

1. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
2. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.