Ooo these are perfect savory muffins 🧁🥕🧀 — great for lunchboxes, brunch, or grab-and-go snacks.
Here’s an easy, reliable recipe for Zucchini, Potato, Carrot & Cheese Muffins.
Zucchini, Potato, Carrot & Cheese Muffins
Ingredients
- 1 cup grated zucchini (squeeze out excess moisture)
- 1 cup grated potato (squeeze well)
- ¾ cup grated carrot
- 1½ cups all-purpose flour (or half whole wheat)
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder or onion powder (optional)
- 1 cup shredded cheese (cheddar, mozzarella, or Colby-Jack)
- 2 large eggs
- ⅓ cup milk
- ¼ cup oil or melted butter
Instructions
- Preheat oven
Preheat to 375°F (190°C). Grease or line a 12-cup muffin tin. - Prep veggies
Grate zucchini and potato, then squeeze out as much liquid as possible using a clean towel. - Dry ingredients
In a bowl, whisk flour, baking powder, salt, pepper, and garlic/onion powder. - Wet ingredients
In another bowl, whisk eggs, milk, and oil. - Combine
Add wet ingredients to dry. Fold in zucchini, potato, carrot, and cheese until just combined (don’t overmix). - Bake
Divide batter evenly into muffin cups.
Bake 20–25 minutes, until golden and a toothpick comes out clean. - Cool & serve
Cool 5 minutes, then remove from pan.
Tips & Variations
- 🌿 Add chopped herbs (parsley, chives, thyme)
- 🥓 Add cooked bacon bits or ham
- 🌶️ Add a pinch of chili flakes
- 🧀 Sprinkle extra cheese on top before baking for crispy tops
Storage
- Fridge: up to 4 days
- Freezer: up to 2 months (reheat beautifully)
Want a gluten-free, egg-free, or air-fryer version?
