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Zucchini, Carrot & Potato Muffins: A Savory Bite of Comfort

These Savory Zucchini, Carrot & Potato Muffins are a delicious way to enjoy vegetables in a crispy, cheesy, and wholesome bite. Packed with grated zucchini, carrots, and potatoes, these muffins are soft on the inside with a golden crust on the outside. They make a perfect breakfast, snack, or side dish, and are great for meal prep. Whether you’re looking for a quick grab-and-go option or a veggie-packed treat for the whole family, these muffins are a must-try!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 medium zucchini grated (about 1 cup, 150 g)
  • 1 medium carrot grated (about 1 cup, 120 g)
  • 1 medium potato peeled and grated (about 1 cup, 150 g)
  • 2 large eggs beaten
  • ½ cup 60 g all-purpose flour
  • ¼ cup 25 g Parmesan cheese, grated
  • ½ cup 50 g cheddar cheese, shredded
  • 1 teaspoon baking powder
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons green onions or chives chopped (optional)

Method
 

  1. Preheat the oven to 180°C (350°F) and grease a muffin tin.
  2. Place the grated zucchini, carrot, and potato in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, whisk together eggs, olive oil, salt, black pepper, baking powder, and garlic powder.
  4. Stir in the flour, Parmesan cheese, and cheddar cheese until combined.
  5. Fold in the grated vegetables and green onions (if using).
  6. Spoon the mixture evenly into the prepared muffin tin.
  7. Bake for 20-25 minutes or until golden brown and firm to the touch.
  8. Let the muffins cool slightly before removing them from the tin. Serve warm and enjoy!

Notes

  • Squeeze out as much liquid as possible from the grated vegetables to prevent soggy muffins.
  • For extra crispiness, bake for an additional 5 minutes under the broiler.
  • Make it gluten-free by substituting all-purpose flour with almond flour or a gluten-free blend.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Freeze for up to 2 months, and reheat in the oven before serving.
  • Perfect for meal prep—these muffins make a great lunchbox addition or quick breakfast option!