Mediterranean Zucchini, Potato, Carrot & Cheese Muffins
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 10–12 muffins
Ingredients:
1 medium zucchini, grated
1 medium potato, peeled and grated
1 medium carrot, peeled and grated
2 large eggs
1 cup shredded cheese (mozzarella or Parmesan, or a mix)
1 cup all-purpose flour
½ cup vegetable oil (or olive oil)
1 tablespoon baking powder
Salt and black pepper, to taste
Fine herbs (optional: thyme, oregano, or Italian seasoning)
Instructions:
Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with muffin papers.
Grate and drain vegetables:
After grating the zucchini, potato, and carrot, place them in a clean kitchen towel or paper towels.
Squeeze out as much excess moisture as possible to avoid soggy muffins.
Mix wet ingredients:
In a large bowl, whisk the eggs, vegetable oil, and a pinch of salt and pepper.
Add veggies & cheese:
Stir in the drained grated vegetables and shredded cheese.
Incorporate dry ingredients:
Add the flour, baking powder, and herbs (if using).
Mix just until combined; avoid overmixing.
Portion into muffin tin:
Spoon the mixture evenly into each muffin cup, filling them about ¾ full.
Bake:
Place in the oven and bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Cool & serve:
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Tips:
Drain thoroughly: Make sure to squeeze out as much water as possible from the grated vegetables to prevent soggy muffins. This is especially important for zucchini and potato.
Use a box grater or food processor: It speeds up prep time and gives a consistent texture.
Don’t overmix: Stir just until combined for a light, fluffy texture. Overmixing can make the muffins dense.
Grease well or use liners: These muffins can stick due to the cheese—use muffin liners or generously oil the pan.
Test doneness: Insert a toothpick into the center of a muffin—if it comes out clean or with just melted cheese, they’re ready.
Variations:
Add protein: Mix in chopped cooked turkey, chicken, or crumbled feta for a heartier muffin.
Cheese options: Try Gruyère, cheddar, or goat cheese for different flavor profiles.
Gluten-free option: Swap all-purpose flour with a gluten-free flour blend.
Spice it up: Add a pinch of chili flakes, cumin, or smoked paprika for extra depth.
Make mini muffins: Use a mini muffin tin and reduce the baking time to ~15–18 minutes for bite-sized snacks.
Low-oil version: Reduce oil to ¼ cup and add ¼ cup Greek yogurt for a lighter result.
Q&A:
Q: Can I make these muffins ahead of time?
A: Yes! These muffins store well in the fridge for up to 4 days. Reheat in the oven or toaster oven to bring back the crisp edges.
Q: Can I freeze them?
A: Absolutely. Let them cool completely, wrap individually or in a freezer-safe bag, and freeze for up to 2 months. Thaw and warm before serving.
Q: Can I replace the eggs?
A: For an egg-free version, try using a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) or egg replacer. Texture will be slightly softer.
Q: What other vegetables can I add?
A: You can also try grated sweet potato, chopped spinach, corn, or finely chopped bell pepper.
Nutrition Facts
(per muffin, approx.):
Based on 12 muffins, using mozzarella cheese and vegetable oil
Calories: 160
Protein: 5g
Carbohydrates: 12g
Fat: 10g
Fiber: 1.5g
Sugars: 2g
Sodium: 220mg
(Note: Nutrition will vary slightly based on cheese and vegetables used.)
Conclusion:
These Mediterranean Zucchini, Potato, Carrot & Cheese Muffins are a nutritious and savory twist on traditional muffins. Packed with wholesome veggies, herbs, and melty cheese, they’re perfect for breakfast, lunchboxes, or a quick savory snack. Easy to make and versatile, they freeze well and can be customized to suit your taste. A family favorite that’s as good warm as it is cold!