Zucchini, Potato, Carrot & Cheese Muffins🧁🥒
Why You’ll Love This Recipe
🥒 Hidden veggies your kids might actually eat!
🧀 Cheesy, savory, and satisfying
💛 Moist texture, never dry or dense
⏱️ 20 minutes prep, then bake
💸 Costs under $6—makes 12 muffins
🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(Makes 12 standard muffins)
Veggie Base:
1 cup (120g) grated zucchini, squeezed dry
¾ cup (90g) grated carrot
¾ cup (100g) cooked & cooled shredded potato (or raw, peeled russet)
½ cup (60g) finely diced onion (optional but recommended)
Batter:
1½ cups (190g) all-purpose flour (or GF 1:1 blend)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp garlic powder
¼ tsp black pepper
2 large eggs, room temperature
½ cup (120ml) plain yogurt or sour cream
¼ cup (60ml) olive oil or melted butter
1½ cups (6 oz) sharp cheddar cheese, shredded
Step-by-Step Instructions (Savory, Fluffy, Foolproof)
1. Prep the Veggies
Place zucchini in a clean towel; squeeze out as much liquid as possible.
If using raw potato, soak in cold water 5 mins to remove starch; drain and pat dry.
2. Mix Dry Ingredients
In a bowl, whisk flour, baking powder, baking soda, salt, garlic powder, and pepper.
3. Combine Wet & Veggies
In a large bowl, whisk eggs, yogurt, and oil.
Stir in zucchini, carrot, potato, onion, and cheese.
4. Fold Together
Gently fold dry ingredients into wet mixture until just combined. Do not overmix.
5. Bake to Golden Perfection
Preheat oven to 375°F (190°C). Line muffin tin with papers or grease well.
Fill cups ¾ full. Optional: top with extra cheese or sesame seeds.
Bake 20–25 minutes, until golden and a toothpick comes out clean.
Cool 5 minutes in pan, then transfer to wire rack.