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Zucchini, Carrot, Cheese muffins

The zucchini and carrot cheese muffins are phenomenonal  when they are right out the oven. Here is something better, it all was me the extra few minutes in bed as they are lunch box perfect.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Snacks
Cuisine Autumn, Baby toddler food, International, Winter
Servings 12 muffins


  • Muffin tin
  • mixing bowls and spoons.


Wet ingredients

  • 2 medium eggs
  • 1 cup milk
  • 1/2 cup zucchini grated
  • 3/4 cup carrots grated
  • 1/4 cup oil I used olive oil
  • 1/2 tsp salt
  • 1/4 tsp italian seasoning

Dry ingredients

  • 1.5 cups whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda

The cheese layer

  • 1 cup cheese I have used cheddar.


  • Preheat the oven to 180 degrees.
  • Brush the mufiin tray with a bit of oil and line it with muffin liners.
  • Grate the zucchini and squeeze out the maximum water you can out of this.
  • Grate the carrot and set aside.
  • Crack the eggs into a large mixing bowl.
  • Add the milk, oil and whisk the mix together.
  • Add the zucchini, carrots, seasoning, salt and mix it in well.
    grated zucchini and carrots
  • Sift together the whole wheat flour, the baking soda and baking powder into the wet mix.
    Dry mix sifted
  • Fold it in slowly. Do not whisk or over mix it. (You will end up with a rubbery texture upon baking)
    muffin mix with veggies.
  • Scoop out a spoon full of this muffin mix into the muffin liners prepared.
  • Layer with grated cheese.
    cheese muffin prep
  • Cover the cheese layer with a bit more of the batter.
    Savory cheese muffin.
  • Bake at 180 degrees for approximately.
  • When the top looked golden brown, check if the skewer if inserted into the muffin comes out clean.
    baked muffin
  • Remove from the oven and cool the muffins.
    cheese muffin texture
  • Serve the muffin warm or cool it and store in airtight boxes.
    veggie muffin
Keyword Winter warmers
Tried this recipe?Let us know how it was!