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!
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:
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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.
Zucchini Oatmeal Muffins
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.
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