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!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 180°C (350°F) and grease a muffin tin.
- Place the grated zucchini, carrot, and potato in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, whisk together eggs, olive oil, salt, black pepper, baking powder, and garlic powder.
- Stir in the flour, Parmesan cheese, and cheddar cheese until combined.
- Fold in the grated vegetables and green onions (if using).
- Spoon the mixture evenly into the prepared muffin tin.
- Bake for 20-25 minutes or until golden brown and firm to the touch.
- 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!