Five Ingredient Yum: Carrot, Zucchini, and Cheese Cupcakes

Five Ingredient Yum: Recipes with fewer than 5 ingredients for the under-stocked pantry owners.


Now, I know what you’re thinking. That’s a really strange name for a recipe. And you’re right, it is. But these amazing little cupcake-type things are really deliciously savory and exceptionally yummy. They are so easy to whip up, and they taste great. The carrot gives them a bit of sweetness, which is nicely rounded out by the tang of the cheddar. They are also not terribly unhealthy, with cheese being the “worst” ingredient. Honestly, what they really are is kind of a crustless quiche.

2 Carrots, peeled and grated
1 Zucchini, grated
2 Eggs
1/2 Cup Extra Sharp Cheddar
Olive Oil

Preheat your oven to 350F. Grease the ever loving heck out of 6 cups of a muffin tin, or if you have them, use silicone cupcake liners. These are one of the best investments I ever made in my kitchen… everything pops right out.

In a shallow pan, pour in a teaspoon or so of olive oil and add in the grated zucchini and carrots. Sautee around for 5 minutes or so until they start to soften. Dump them unceremoniously into a mixing bowl and allow to cool for a couple of minutes while the oven finishes preheating. Once it has, mix in the eggs and the cheddar cheese. Spoon evenly into the six prepared muffin cups.

Bake for 18-20 minutes until they feel set. Eat either warm out of the oven, or munch on them cold the next day.

Makes 6.