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Zucchini Oatmeal Muffins

June 29, 2020 by Missy Rakes 22 Comments

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Finished muffins stacked together.

These Zucchini Oatmeal Muffins use shredded zucchini, cinnamon and brown sugar. They’re full of flavor and no one will know that you’re serving them a vegetable!

Finished muffins stacked together.

 

Zucchini Oatmeal Muffins

Normally I’m drowning in zucchini from the garden at this point in the season, but we decided not to plant any this year.

The squash bugs and vine borers have been so bad in years past that we decided to take a year off. Besides, I still have several bags of shredded zucchini in the freezer from last year so we are good to go.

Just because I’m not growing it this year, doesn’t mean my readers don’t have it coming out of their ears, which is why I’m sharing yet another zucchini recipe with y’all today.

I know your going to love these Zucchini Oatmeal Muffins that use shredded zucchini, cinnamon, oatmeal and brown sugar for a delicious quick bread that you and your family are sure to enjoy.

Also, if you do have tons of zucchini that you don’t know what to do with, be sure to check out my other easy recipes below. Happy baking friends!

Need more quick and easy zucchini recipes? Here are some of my favorites:

    • Double Chocolate Zucchini Bread
    • Greek Yogurt Zucchini Muffins
    • Old-Fashioned Zucchini Fritters
    • Zucchini Cheesy Rice
    • Summer Harvest Oven-Roasted Vegetables
    • Grilled Zucchini Foil Packets

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How to make Zucchini Oatmeal Muffins:

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

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

In a separate bowl, combine the flour, oats, baking powder, baking soda, salt, and cinnamon.

Add the wet ingredients to the dry ingredients and 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 20-25 minutes or 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.

Finished muffins stacked on a white plate.

Finished muffins stacked on a white plate.
Print Recipe

Zucchini Oatmeal Muffins

A delicious sweet muffin filled with shredded zucchini, oats, brown sugar and cinnamon.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Bread
Cuisine: American
Keyword: Zucchini Oatmeal Muffins
Servings: 12
Calories: 183kcal

Ingredients

  • 1 cup shredded zucchini
  • ½ cup brown sugar
  • ½ cup sugar
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • ½ cup quick or old fashioned oats
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon

Instructions

  • Preheat oven to 350 degrees and line a 12-cup muffin pan with muffin liners. (optional)
  • In a medium bowl, stir together the zucchini, brown sugar, sugar, vegetable oil, eggs and vanilla.
  • In a separate bowl, add the flour, oats, baking powder, baking soda, salt, and cinnamon. Stir until well combined.
  • Mix the wet ingredients with the dry ingredeints and 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 20-25 minutes or 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.

Nutrition

Calories: 183kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 157mg | Potassium: 89mg | Fiber: 1g | Sugar: 18g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

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Filed Under: Breads, Easy Recipes, Recipes, Snacks

Comments

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  1. Barbara Bush says

    July 14, 2020 at 9:20 am

    I like this recipe, can this be made for cookies also
    Reply
    • Missy Rakes says

      July 14, 2020 at 10:28 pm

      I'm sure there is a zucchini cookie recipe out there, but I'm not sure how you would convert this one. Sorry.
      Reply
  2. Sami says

    July 27, 2020 at 8:10 am

    Thanks for a simple yummy recipe, made with normal pantry ingredients!

    5 stars

    Reply
  3. Kayti says

    August 13, 2020 at 10:22 am

    Do you need to squeeze the water out of the zucchini after thawing?
    Reply
    • Missy Rakes says

      August 14, 2020 at 9:12 am

      Yes.
      Reply
  4. Sam says

    August 20, 2020 at 10:18 am

    Love this recipe!!! Do they freeze well?
    Reply
    • Missy Rakes says

      August 20, 2020 at 10:56 pm

      Yes, they should freeze well.
      Reply
  5. TJ says

    August 21, 2020 at 3:24 pm

    Way too sweet... cut both sugars in half for sure
    Reply
  6. Katherine says

    August 23, 2020 at 10:17 am

    Use true muffin size pan for a dozen or are you using cupcake pan?
    Reply
    • Missy Rakes says

      August 23, 2020 at 9:38 pm

      A regular muffin tin.
      Reply
  7. Debbie says

    August 23, 2020 at 10:43 am

    This recipe was way to sweet and had little flavour. Maybe 1/2 the sugar

    2 stars

    Reply
  8. Tiffany Elliott says

    September 17, 2020 at 3:32 pm

    I added cocoa and chocolate chips. :)
    Reply
  9. Debbie says

    October 4, 2020 at 1:22 pm

    Very good recipe. I used GF flour, cut down on regular sugar and added raisins. Very versatile recipe, can’t wait to make more variations!
    Reply
  10. Brooke says

    October 8, 2020 at 12:58 pm

    These were yummy, a forgiving recipe. I. Used an heirloom squash, reduced cinnamon to 1/2 tsp and added 1/2 cup chocolate chips. And they still came out great!

    5 stars

    Reply
  11. Dianna Patton says

    June 17, 2021 at 1:03 pm

    Very easy and very YUMMY!!
    Reply
  12. Carlie says

    August 1, 2021 at 6:50 pm

    delicious! I did change a few things though. I halved each sugar and substitute applesauce for the oil. I also did not use liners. I only ended up with 11 muffins. Definitely will make again
    Reply
  13. Kathy says

    August 8, 2021 at 9:45 am

    Can this be made in a loaf pan?
    Reply
    • Missy Rakes says

      August 19, 2021 at 9:10 am

      Sure thing, just up the cooking time to 45 minutes or until a toothpick stuck in the middle comes out clean.
      Reply
  14. Laurie Caloren says

    August 17, 2021 at 2:18 pm

    I just made these muffins and only 9, not 12. They are very small. Any suggestions?
    Reply
  15. Amy says

    September 8, 2021 at 10:18 am

    Disappointed with the directions. No where does it say to drain the zucchini. Made for an extremely watery recipe.

    2 stars

    Reply
  16. Mindy says

    September 25, 2021 at 11:10 am

    I've made these twice now. I reduced the sugar by half, and used sweetened applesauce in place of oil. Really happy with how they turned out! I'm sure if you make the recipe as written, they're DELICIOUS!

    5 stars

    Reply
  17. S says

    April 3, 2022 at 7:55 pm

    I skipped the white sugar completely but followed everything else and it turned out beautiful.

    5 stars

    Reply

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