Zucchini, Potato, Carrot & Cheese Muffins – Savory, Moist, and Wholesome

These Zucchini, Potato, Carrot & Cheese Muffins are soft, savory, and packed with vegetables, making them a perfect snack, breakfast, or side dish. Bursting with flavor and loaded with nutrients, they are easy to make and ideal for meal prep or on-the-go eating. The combination of grated zucchini, potato, and carrot keeps the muffins moist, while the melted cheese adds a rich, savory touch that everyone will love.

Why You’ll Love This Recipe

Veggie-Packed – Zucchini, potato, and carrot provide flavor, moisture, and nutrition.
Cheesy & Savory – Cheese adds richness and a deliciously golden top.
Quick & Easy – Minimal prep for flavorful, make-ahead muffins.
Versatile Snack – Perfect for breakfast, lunchboxes, or a light dinner side.

Ingredients

• 1 cup grated zucchini
• 1 cup grated carrot
• 1 cup grated potato (squeeze out excess moisture)
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ tsp black pepper
• 2 large eggs
• ½ cup milk
• ¼ cup olive oil or melted butter
• 1 cup shredded cheddar cheese (or cheese of choice)

Instructions

1. Preheat the Oven
   Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
2. Mix Dry Ingredients
   In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper.
3. Combine Wet Ingredients
   In another bowl, beat eggs, milk, and olive oil until smooth.
4. Add Vegetables and Cheese
   Stir grated zucchini, carrot, potato, and shredded cheese into the wet mixture.
5. Combine Wet and Dry
   Gently fold the wet mixture into the dry ingredients until just combined. Do not overmix.
6. Bake the Muffins
   Divide batter evenly among muffin cups. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve
   Let muffins cool slightly in the pan before transferring to a wire rack. Serve warm or at room temperature.

Nutritional Information

Calories: ~150
Protein: 6g
Fat: 7g
Carbohydrates: 15g
Sugar: 3g
Fiber: 2g

Tips for Success

• Squeeze Out Moisture – Remove excess water from zucchini and potato to avoid soggy muffins.
• Use Fresh Cheese – Freshly shredded cheese melts better and adds more flavor.
• Don’t Overmix – Keeps muffins light and tender.

Why This Recipe Works

Grated vegetables provide natural moisture and flavor, while cheese adds richness and a golden crust. The combination of textures and savory taste makes these muffins a balanced and satisfying snack or meal accompaniment.

Zucchini, Potato, Carrot & Cheese Muffins are a quick, wholesome, and flavorful option for any time of day. Easy to prepare and packed with veggies, they’re perfect for family meals, packed lunches, or an anytime snack that everyone will enjoy.