Zucchini, Potato, Carrot & Cheese Muffins

Here’s a delicious and wholesome recipe for Zucchini, Potato, Carrot & Cheese Muffins—perfect as a snack, lunchbox filler, or savory breakfast treat!

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🧁 Zucchini, Potato, Carrot & Cheese Muffins

🥕 Ingredients (Makes 12 Muffins):

• 1 medium zucchini, grated

• 1 small potato, peeled and grated

• 1 medium carrot, grated

• 1 cup (100g) grated cheese (cheddar or tasty cheese works great)

• 1½ cups (190g) all-purpose flour (can substitute with whole wheat flour)

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ tsp ground black pepper (optional)

• 2 large eggs

• ¼ cup (60ml) olive oil or melted butter

• ½ cup (120ml) milk (dairy or plant-based)

• Optional add-ins: chopped parsley, spring onions, or a pinch of paprika

🥣 Instructions:

1. Preheat oven to 180°C (350°F). Line or grease a 12-hole muffin tin.

2. Grate the vegetables: Place grated zucchini, potato, and carrot in a clean towel and squeeze out excess moisture. This prevents soggy muffins.

3. In a large bowl, whisk together eggs, oil, and milk until well combined.

4. In another bowl, mix flour, baking powder, baking soda, salt, and pepper.

5. Add the dry ingredients to the wet mixture. Stir until just combined.

6. Fold in the grated vegetables and cheese. Add any optional herbs or spices.

7. Spoon mixture evenly into muffin tins. Fill each cup about ¾ full.

8. Bake for 20–25 minutes, or until golden and a toothpick comes out clean.

9. Let cool for 5–10 minutes in the pan before transferring to a wire rack.

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✅ Tips:

• These muffins freeze well. Store in an airtight container and freeze for up to 2 months.

• Great served warm with a spread of butter or cream cheese.

• Add cooked bacon bits or chopped sun-dried tomatoes for a flavor boost.

Would you like a version that’s gluten-free or egg-free?