Zucchini, Potato, Carrot & Cheese Muffins

Here’s a savory and nutritious recipe for Zucchini, Potato, Carrot & Cheese Muffins — perfect for breakfast, lunchboxes, or a snack!

🧁 Zucchini, Potato, Carrot & Cheese Muffins

Ingredients (Makes ~12 muffins):

• 1 medium zucchini, grated and squeezed

• 1 medium carrot, peeled and grated

• 1 small potato, peeled and grated

• 1 cup cheddar cheese, grated

• 2 eggs

• 1/4 cup olive oil or melted butter

• 1/2 cup milk

• 1 1/2 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/4 tsp black pepper

• Optional: 1/2 tsp garlic powder, 1/4 tsp paprika, chopped fresh parsley or chives

Instructions:

1. Preheat oven to 375°F (190°C). Grease or line a 12-hole muffin tray.

2. In a large bowl, mix together the grated zucchini, carrot, and potato (be sure to squeeze out excess water from each grated veggie using a towel or cheesecloth).

3. Stir in the grated cheese, eggs, oil, and milk. Mix until well combined.

4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, pepper, and any optional spices/herbs.

5. Add the dry ingredients to the wet mixture and fold gently until just combined (don’t overmix).

6. Spoon the batter evenly into the muffin tray.

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

8. Let cool in the pan for 5 minutes, then transfer to a wire rack.