- 1 cup (120g) grated zucchini, squeezed dry
- ¾ cup (90g) grated carrot
- ¾ cup (100g) cooked & cooled shredded potato (or raw, peeled russet)
- ½ cup (60g) finely diced onion (optional but recommended)
Batter:
- 1½ cups (190g) all-purpose flour (or GF 1:1 blend)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- 2 large eggs, room temperature
- ½ cup (120ml) plain yogurt or sour cream
- ¼ cup (60ml) olive oil or melted butter
- 1½ cups (6 oz) sharp cheddar cheese, shredded
💡 Pro Tips:
- Squeeze zucchini well—excess water makes muffins soggy.
- Use cooked potato for tenderness; raw adds more texture.
- Freshly shred cheese—pre-shredded doesn’t melt as smoothly.
Step-by-Step Instructions (Savory, Fluffy, Foolproof)
1. Prep the Veggies
- Grate zucchini, carrot, and potato.
- Place zucchini in a clean towel; squeeze out as much liquid as possible.
- If using raw potato, soak in cold water 5 mins to remove starch; drain and pat dry.
2. Mix Dry Ingredients
- In a bowl, whisk flour, baking powder, baking soda, salt, garlic powder, and pepper.
3. Combine Wet & Veggies
- In a large bowl, whisk eggs, yogurt, and oil.
- Stir in zucchini, carrot, potato, onion, and cheese.
4. Fold Together
- Gently fold dry ingredients into wet mixture until just combined. Do not overmix.
5. Bake to Golden Perfection
- Preheat oven to 375°F (190°C). Line muffin tin with papers or grease well.
- Fill cups ¾ full. Optional: top with extra cheese or sesame seeds.
- Bake 20–25 minutes, until golden and a toothpick comes out clean.
- Cool 5 minutes in pan, then transfer to wire rack.
Serving Suggestions
- 🥣 Breakfast: With a fried egg on top
- 🍲 Lunch: Alongside tomato soup or lentil stew
- 🥗 Brunch plate: With avocado slices and cherry tomatoes
- 🧈 Snack: Warm with herb butter or garlic aioli
Make-Ahead & Storage Tips
- Fridge: Keeps up to 4 days in airtight container.
- Freeze: Wrap individually; freeze up to 2 months. Reheat in oven or toaster oven.
- Prep ahead: Grate and squeeze veggies the night before; store separately.
Frequently Asked Questions
Q: Can I use sweet potato?
A: Yes! Use cooked, cooled sweet potato—adds natural sweetness.
Q: Gluten-free?
A: Absolutely—use a GF 1:1 flour blend (like Bob’s Red Mill).
Q: Muffins soggy?
A: Zucchini wasn’t squeezed enough, or batter was overmixed.
Q: No cheese?
A: Add 2 tbsp nutritional yeast for umami, or omit for dairy-free.
❤️ The Heart of the Muffin
These veggie muffins aren’t just healthy—they’re a quiet act of care. They’re what you bake when you want to nourish your family without fuss, or when you need a portable meal that feels wholesome and satisfying.
So grate those veggies, fold in that cheese, and bake with intention. Because the best meals aren’t flashy—they’re savory, moist, and made with love.
“Good food doesn’t need sugar—it just needs zucchini, cheese, and someone hungry.” 🧁🥒✨