Savory Zucchini, Potato, Carrot & Cheese Muffins
Moist, veggie-packed, and cheesy—perfect for breakfast, snacks, or lunchboxes!
Ingredients (Makes ~12 muffins)
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1 cup grated zucchini (squeezed dry)
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1 cup grated potato (rinsed & squeezed dry)
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½ cup grated carrot
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1 ½ cups all-purpose flour (or whole wheat)
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½ cup grated cheddar cheese (+ extra for topping)
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2 eggs
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⅓ cup milk (or plant-based milk)
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¼ cup olive oil or melted butter
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1 tsp baking powder
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½ tsp baking soda
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1 tsp garlic powder
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½ tsp salt
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¼ tsp black pepper
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Optional: 1 tbsp chopped fresh herbs (parsley, chives)
Instructions
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Prep Veggies:
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Grate zucchini, potato, and carrot. Place in a clean towel and squeeze out excess moisture (key for texture!).
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Mix Dry Ingredients:
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In a bowl, whisk flour, baking powder, baking soda, garlic powder, salt, and pepper.
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Combine Wet Ingredients:
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In another bowl, beat eggs, then mix in milk and oil.
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Stir in grated veggies and cheese.
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Fold & Bake:
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Gently mix wet and dry ingredients until just combined (don’t overmix).
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Spoon into a greased muffin tin, top with extra cheese.
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Bake at 375°F (190°C) for 20-25 mins until golden and firm.
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Cool & Serve:
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Let cool 5 minutes before removing. Serve warm or at room temp.
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Tips & Variations
🧀 Extra Cheesy? Add feta or parmesan to the batter.
🌶 Spicy Kick? Toss in diced jalapeños or paprika.
🥦 More Veggies? Try grated sweet potato or spinach.
🥡 Meal Prep? Freeze for up to 1 month—reheat in toaster oven!
Great with a dollop of sour cream or yogurt dip! Let me know if you’d like a gluten-free version. 😊