With their tender texture and savory taste, these Zucchini and Carrot Muffins are sure to become a favorite in your household for both 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. These muffins are not only packed with the goodness of zucchini and carrots but also contain fresh thyme and ricotta cheese, making them flavorful and nutritious.

Zucchini is low in calories but rich in essential nutrients like vitamin C, potassium, and antioxidants, all of which contribute to better heart health and immune function. Carrots add a delightful sweetness to these muffins and are an excellent source of beta-carotene, which is vital for maintaining healthy skin and vision. Combined with the protein-rich eggs and creamy ricotta, these muffins are a great way to start your day or enjoy as a snack.

Try them with the suggested avocado sauce or experiment with your own favorite dipping options for an added layer of flavor. These muffins are also a great option to prepare ahead of time, making them a convenient and healthy choice for busy mornings or quick meals.

Ingredients

• 1 large zucchini (~335 g)
• 1 large carrot (~125 g)
• 1 green onion (~25 g)
• 3 eggs
• 100 g ricotta cheese
• 2 tbsp olive oil
• 4 or 5 stems of fresh thyme
• 1/2 tsp salt
• Black pepper to taste

Directions

1. Clean and shred the large zucchini and carrot into a large bowl. Add salt, mix well, and let sit for 10 minutes.
2. Meanwhile, chop the green onion and separate egg yolks from whites of three eggs. Whisk egg whites until stiff peaks form, then set aside.
3. After 10 minutes, squeeze out excess water from shredded veggies and transfer to a mixing bowl.
4. To the shredded veggies, add chopped green onion, egg yolks, fresh thyme, olive oil, ricotta cheese, and black pepper. Thoroughly combine.
5. Gradually fold in whipped egg whites until fully incorporated.
6. Pour equal portions of mixture into muffin cups and bake in a preheated oven at 365°F (185°C) for approximately 35 minutes or until golden brown.
7. Remove muffins from cups immediately to prevent moisture.
8. Serve warm or cold with preferred dipping sauce, such as freshly made avocado sauce.

Prep Time: 30 minutes
Baking Time: 35 minutes
Servings: 10

Nutritional Information
Per 1 Serving:

• Energy: 76 calories
• Protein: 4.08 g
• Fat: 5.6 g
• Carbohydrates: 2.96 g
• Fiber: 0.8 g

Storage and Recommendations

• Store leftover muffins in an airtight container in the refrigerator for up to 5 days. Reheat briefly in the oven or microwave before serving for best taste and texture.
• Enjoy these zucchini and carrot muffins as a nutritious breakfast, snack, or side dish alongside soups and salads.