Description

Savory muffins packed with grated zucchini, potato, carrot, and cheese. These muffins are golden outside, tender inside, and perfect for snacks, lunchboxes, or a light meal.

Ingredients

1 grated zucchini

1 grated potato

1 grated carrot

2 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 to taste (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 180 °C (350 °F) and grease or line a muffin tin.
Combine grated zucchini, potato, and carrot in a bowl and mix evenly.
Add eggs and vegetable oil to the vegetable mixture and whisk until well combined.
Stir in shredded cheese, flour, baking powder, salt, pepper, and optional herbs until a thick batter forms.
Spoon batter into muffin cups, filling each about two-thirds full.
Bake for 20–25 minutes, until muffins are golden and firm to the touch.
Let muffins cool slightly before serving warm or packing for later.

Notes

Store in an airtight container in the fridge for up to 4 days.
To reheat, warm in oven at 180 °C (350 °F) for 5–7 minutes.
Muffins freeze well; thaw and reheat gently in the oven.
Try variations like adding spinach, using sweet potato, or switching cheese types.
For extra fluffiness, avoid overmixing the batter after adding flour.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Snack
Method: Baking
Cuisine: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 160
Sugar: 1g
Sodium: 210mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 5g
Cholesterol: 35mg