Zucchini, Potato, Carrot & Cheese Muffins

Here’s a savory, kid-friendly recipe for Zucchini, Potato, Carrot & Cheese Muffins — perfect for lunchboxes, meal prep, or as a side with soup.

🧀 Zucchini, Potato, Carrot & Cheese Muffins

🥕 Ingredients (Makes 12 muffins)

• 1 cup zucchini, grated (about 1 small)

• 1 cup potato, grated (1 medium)

• 1 cup carrot, grated (1 large)

• 1 cup shredded cheese (cheddar, mozzarella, or a mix)

• 2 large eggs

• ¼ cup milk

• ⅓ cup olive oil (or melted butter)

• 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ¼ tsp black pepper

• Optional: 1–2 tbsp chopped fresh parsley or chives

👩‍🍳 Instructions

1. Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.

2. Prep vegetables:
   Grate zucchini, potato, and carrot. Squeeze out as much moisture as possible using a clean kitchen towel (this prevents soggy muffins).

3. Mix wet ingredients:
   In a large bowl, whisk eggs, milk, and olive oil.

4. Add vegetables & cheese:
   Stir in grated vegetables and shredded cheese.

5. Combine dry ingredients:
   In another bowl, whisk flour, baking powder, baking soda, salt, and pepper.

6. Combine everything:
   Gently fold dry ingredients into wet mixture until just combined. Don’t overmix.

7. Fill muffin tin:
   Divide batter evenly among cups (fill about ¾ full).

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

9. Cool 5–10 minutes before removing from pan.

🧊 Storage

• Fridge: Store up to 4 days in an airtight container.

• Freezer: Freeze up to 2 months. Reheat in microwave or oven.

🔄 Easy Variations

• Add cooked bacon or ham for extra protein

• Swap half the flour for whole wheat flour

• Add a pinch of paprika or garlic powder for more flavor

• Make mini muffins (bake ~15 minutes)