Zucchini muffin


  • 2 zucchinis, grated & liquid squeezed out
  • 1 carrot, grated
  • 125g tin corn kernels, drained
  • 1 small red onion, finely diced
  • 1 cup baby spinach leaves, chopped
  • 1 cup wholemeal self-raising flour
  • 6 eggs, beaten
  • 1 cup reduced-fat tasty cheese, grated

Preparation time
10 Minutes

Cooking time
30 Minutes

Serves 12

 0.75 serves of vegetables per muffin

Diet and Allergies
Nut Free, Vegeterian



Preheat oven to 180°C. Line a 12-hole muffin tin with muffin liners.

Heat a non-stick frypan over medium heat and cook the onion until translucent. Allow to cool.

Place all ingredients into a large mixing bowl and mix until well combined.

Divide the mixture between the 12 muffin liners. Bake for 25 to 30 minutes or until muffins are golden and a skewer comes out clean.

TIP – Great served hot or cold!


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