Zucchini, Potato & Carrot Cheese Muffins

Soft, savory vegetable muffins with melted cheese – perfect for breakfast, lunchboxes, or a healthy snack.

Prep Time: 15 minutes
Bake Time: 20–25 minutes
Yield: 10–12 muffins

Ingredients

1 medium zucchini, grated
1 medium potato, grated
1 medium carrot, grated
2 large eggs
1 cup shredded cheese (mozzarella or parmesan)
1 cup all-purpose flour
½ cup vegetable oil
1 tablespoon baking powder
Salt, to taste
Black pepper, to taste
Fine herbs (oregano, parsley, or Italian herbs), optional

Instructions

1. Prepare the Vegetables

Grate the zucchini, potato, and carrot using a coarse grater.
Place the grated vegetables in a clean kitchen towel and gently squeeze out excess moisture. This prevents soggy muffins.

2. Mix the Wet Ingredients

In a large bowl, whisk the eggs until smooth.
Add the vegetable oil and mix well.
Stir in the grated zucchini, potato, and carrot until evenly combined.

3. Add the Dry Ingredients

Add the shredded cheese to the vegetable mixture and mix well.
Add the flour, baking powder, salt, black pepper, and herbs (if using).
Stir until a thick batter forms. Do not overmix.

4. Fill the Muffin Pan

Preheat the oven to 180°C (350°F).
Grease a muffin tin or line with paper cups.
Spoon the batter into the muffin cups, filling each about ⅔ full.

5. Bake

Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Remove from the oven and allow muffins to cool in the pan for 5 minutes before transferring to a rack.

Serving Suggestions

Serve warm or at room temperature.
Delicious with yogurt, soup, or salad.
Store in an airtight container in the refrigerator for up to 3 days.

Tips for Best Results

✔ Squeeze moisture from vegetables for firm muffins
✔ Add garlic powder or paprika for extra flavor
✔ Use cheddar for a richer taste
✔ Can be baked in a loaf pan (bake 35–40 minutes)