Thank you for sharing!!

If you’re new to the world of using zucchini in your muffins, welcome! It’s a great place to be. Zucchini Oat Muffins are a really simple recipe to make and offer a hearty and healthy option to jumpstart the day. We’ve been making these homemade muffins for years and the kids actually crave them now.

And to be truthful, during the summer months when the garden is booming, there is always an abundance of zucchini. While this muffin recipe only needs one cup of shredded zucchini, I just love how it’s a unique way to use up some of our homegrown vegetables.

With just 5 minutes of prep time needed, you’ll have these breakfast muffins baking in the oven in no time at all. They’re really good on their own but you can spread on a little bit of butter or even some sugar and cinnamon to really take them over the top.

And if you’re a meal prepare like me, you can make up a batch and put them right in your freezer for later, too! They’re so simple to freeze. When it’s time to eat, just take a couple out, let them get to room temperature, and enjoy.

Make certain to check out our Banana Streusel Muffins as well! We love the banana taste!

Zucchini Oat Muffins

Prep time: 5 minutes
Cook time: 30 minutes

Makes: 12 muffins

Ingredients:

  • 1 cup grated zucchini
  • ½ cup brown sugar
  • ½ cup of sugar
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • ½ cup quick-cooking oats
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon

Instructions:

1.Preheat oven to 350 degrees and line a 12-cup muffin pan with muffin liners.

2. In a large bowl, stir together the zucchini, brown sugar, sugar, vegetable oil, eggs and vanilla.

3. Add the flour, oats, baking powder, baking soda, salt, and cinnamon. Stir until well combined.

4. Scoop the batter into the muffin pan, filling each cup 2/3 of the way full.

5. Bake in the preheated oven for 30 to 35 minutes, until a toothpick inserted in the center of a muffin, comes out clean.

6. Cool in the pan for 10 minutes, then remove muffins from the pan and allow to cool completely on a wire cooling rack.

7. Enjoy!

Zucchini Oat Muffins

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish, Snack
Keyword: muffins
Servings: 12 muffins

Ingredients

  • 1 cup zucchini grated
  • ½ cup brown sugar
  • ½ cup sugar
  • cup oil we use coconut but you can use vegetable or any other type of oil you usually use in recipes
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup flour
  • ½ cup quick cooking oats
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon

Instructions

  • Preheat oven to 350 degrees and line a 12-cup muffin pan with muffin liners.
  • In a large bowl, stir together the zucchini, brown sugar, sugar, vegetable oil, eggs and vanilla.
  • Add the flour, oats, baking powder, baking soda, salt, and cinnamon. Stir until well combined.
  • Scoop the batter into the muffin pan, filling each cup 2/3 of the way full.
  • Bake in the preheated oven for 30 to 35 minutes, until a toothpick inserted in the center of a muffin comes out clean.
  • Cool in the pan for 10 minutes, then remove muffins from the pan and allow to cool completely on a wire cooling rack.
  • Enjoy!

Looking for more yummy recipe ideas like these zucchini oat muffins? Or maybe a meal idea to go along with it? Head over to my Pinterest page where you will find many more delicious ideas!

This post may be linked up with some or all of THESE great linky parties. Make sure to head over to find more great ideas from fellow bloggers.

Thank you for sharing!!

1 COMMENT

  1. Hi Nicole ;Thank you for sharing your wonderfull recipe’s.. you mentioned that you have a garden full of zucchini’s, have you tried eating the flowers the italian way >>>they are amazing!!Usually they use the male flowers for this but that’s just because they dont produce fruit but you can also use the female ones, what they also make is an egg recipe, with the very smal zucchinis with the flower still attached to it and than you cut them lengthwise in two or three pieces depending how thick they are, they should be really young preferrably, you put some olive oil and butter in a pan and fry them short and than add the eggs which you beat first with a little bit of black pepper and salt and lemon zest . It really makes a delicious eggrexipe.
    Usually i use like 3 or 4 small zucchini’s and 2 eggs. If you ‘ve never eaten this try it you’ll like it.. also goes nice with some leftover potatoes made into a salad with greek yoghurt and thyme and chives(finely chopped) and it’s a complete no fuss vegetarian meal also.

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