🧾 Ingredients
Vegetables
- 1 medium zucchini, grated
- 1 medium potato, peeled and grated
Dry ingredients
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
Wet ingredients
- 2 large eggs
- ¼ cup (60 ml) milk
- ¼ cup (60 ml) vegetable oil or melted butter
Add-ins (optional but tasty)
- ½ cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons chopped parsley or spring onions
🥣 Instructions
1. Prepare vegetables
- Grate zucchini and potato
- Squeeze out as much water as possible using a clean cloth or paper towel (important for texture)
2. Mix dry ingredients
In a bowl, combine:
- Flour, baking powder, baking soda, salt, pepper, and garlic powder
3. Mix wet ingredients
In another bowl:
- Whisk eggs, milk, and oil until smooth
4. Combine everything
- Add wet mixture into dry ingredients
- Stir gently until just combined
- Fold in zucchini, potato, cheese, and herbs
Do not overmix.
5. Fill muffin tray
- Preheat oven to 180°C (350°F)
- Grease or line a muffin tray
- Fill each cup about ¾ full
6. Bake
- Bake for 20–25 minutes
- Tops should be golden and a toothpick should come out clean
❄️ Cool & Serve
- Let muffins cool for 5–10 minutes before removing
- Serve warm or at room temperature
💡 Tips
- Removing moisture from zucchini/potato is key for non-soggy muffins
- Add extra cheese on top for a crispy golden crust
- For more flavor, add chili flakes or oregano
- They freeze well—reheat in oven or air fryer
🍽️ Variations
- Add cooked chicken or turkey for protein
- Make mini muffins for kids
- Use whole wheat flour for a healthier version
- Add corn kernels for sweetness and crunch