All You Need is 1 Zucchini and 1 Carrot to Make these Amazing Savory Muffins 😍

With their tender texture and savory taste, these zucchini and carrot muffins are sure to become a favorite in your household for kids and adults alike! Whether enjoyed for breakfast, lunch, or dinner, they offer a wholesome and delicious way to incorporate more vegetables into your diet. Try them with the suggested avocado sauce or experiment with your own favorite dipping options.
Instructions:
Begin by cleaning and shredding a large zucchini and a large carrot into a large bowl. Add salt to the shredded veggies, mix well, and let them sit for 10 minutes.
While the veggies rest, chop the green onion and set it aside. Also, separate the yolks from the egg whites of three eggs. Whisk the egg whites until stiff peaks form, and set them aside.
After 10 minutes, use clean hands to squeeze out all the excess water from the shredded veggies. Transfer them to a mixing bowl.
To the shredded veggies, add the chopped green onion, the egg yolks, fresh thyme, olive oil, ricotta cheese (chosen for its creamy texture and subtle flavor), and black pepper. Mix all the ingredients thoroughly to combine.
Gradually add the whipped egg whites to the mixture while stirring gently to incorporate.
Once all the ingredients are well combined, start pouring equal portions of the mixture into muffin or cupcake cups. Silicone cups are recommended, but any muffin set can be used.
Bake the muffins in a preheated oven at 365°F (185°C) for approximately 35 minutes or until they turn golden brown.
As soon as they are done, remove the golden zucchini muffins from the cups to prevent extra moisture.
Serve the muffins warm or cold with your favorite dipping sauce. We recommend a freshly made avocado sauce, which pairs perfectly with the savory flavors of the zucchini and carrot muffins.
Ingredients for 10 zucchini and carrot muffins:
1 large zucchini (approximately 335 g)
1 large carrot (around 125 g)
1/2 tsp salt
1 green onion (about 25 g)
3 eggs
4 or 5 stems of fresh thyme
2 tbsp olive oil
100 g ricotta cheese (chosen for its creamy texture and subtle flavor)
Black pepper to taste
The Macros per 1 zucchini and carrot muffin:
Energy: 76 calories
Protein: 4.08 g
Fat: 5.6 g
Carbohydrates: 2.96 g
Fiber: 0.8 g
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[@safourasalami]

Between us its more than zucchini and carrots 😂😂❤❤❤ Looks good 👍

[@zaracooks]

😉😇

[@the12288]

❤❤❤

[@monikananda5478]

What substitutes can I use instead of egg

[@zaracooks]

It’s hard to replace the eggs in this particular recipe 🥹
But, if you’re vegan, I would suggest you add a 1/4 cup chickpea flour or polenta. You can a 1/4 cup of water (or brought) to one or the other (to dissolve) and add to the rest of ingredients. It will help for the binding part without altering the original taste too much 🙏

[@SR-cz5yy]

I was thinking the same. Maybe we can try ground flaxseed. 1 tbsp for 1 egg. Soaked in 3 tbsp water for 10 mins. It's mainly for binding and making the muffins light. Add half tsp bicarbonate for raising and softness. Chickpea flour would probably make them dense without enough raising agents.

[@user-cu3fs8gx9w]

Amazing

[@zaracooks]

Hope you’ll give it a try 🙏🤗

[@hemaiyerramani4595]

Lovely

[@zaracooks]

Thank you 🙏 Hope you can give it a try 🤗

[@hemaiyerramani4595]

@@zaracooks I definitely plan to try! Thank you 😊 💓

[@mamannerminetbj2815]

Très bon

[@zaracooks]

Merci 🙏🥰

[@estheryusupova5985]

How can these be made dairy free?

[@zaracooks]

You can skip the ricotta cheese and use only eggs as a binder 🙏

[@jeanclelland-morin7130]

Food posts need to be VEGAN ! 🌱

[@zaracooks]

I love veggies, fruits, grains, nuts, brief all wholesome foods but I’m not vegan (for personal and health reasons). If you want to, you can create your own channel and post vegan recipes and ideas 🙏

[@jeanclelland-morin7130]

@@zaracooks It is not all about you. I am 86, physically active & take No meds. I have done Cancer/Chemo (2003) & a few other things. Wish I had gone Vegan before 2009. Non-Veganism means we are doomed !

[@zaracooks]

@@jeanclelland-morin7130 thank you for your feedback and for sharing your own experience 🙏
I personally suffered for years and still struggling from very low iron, and the only way I could overcome this health issue is by eating heme iron (meat) which I don’t like but I have to do to survive!
Also, up to now there is no clear evidence backed by science that vegans has less incidence of cancer than non vegans.
Also, in the blue zones, where people are the healthiest and live the longest, they are not vegan but they eat lots of wholesome foods and less meat than average populations around some part of the world like North America.
Overall, I believe moderation and wholesome foods are key for a healthier lifestyle 💓

[@jeanclelland-morin7130]

@@zaracooks Did Cancer/Chemo in 2003. Wish I had gone Vegan before 2009. I am 86, physically active & take no meds. It is not all about us. Non-Veganism is killing the Earth & all that is on it.

[@JaStvarno]

​@@jeanclelland-morin7130 you sound brainwashed.
Make your own channel with vegan food and don't bother others about what they should eat or not.