Zucchini Muffins

Zucchini Muffins
  • Prep: 10
  • Cook: 30 mins
  • Serves: 8


  • 2 zucchinis, grated and squeezed of extra moisture
  • 1 carrot, grated
  • 125 g can reduced-salt corn kernels, drained
  • 1 small red onion
  • 1 cup baby spinach leaves, chopped
  • 1 cup wholemeal self-raising flour
  • 6 eggs, beaten
  • 1 cup reduced-fat cheese


Preheat oven to 180oC. 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. 



Great served hot or cold! 

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.