Zucchini Oatmeal Muffins
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 (squeeze out excess moisture)
- 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.
I like this recipe, can this be made for cookies also
I’m sure there is a zucchini cookie recipe out there, but I’m not sure how you would convert this one. Sorry.
Thanks for a simple yummy recipe, made with normal pantry ingredients!
Do you need to squeeze the water out of the zucchini after thawing?
Yes.
Love this recipe!!! Do they freeze well?
Yes, they should freeze well.
Way too sweet… cut both sugars in half for sure
Use true muffin size pan for a dozen or are you using cupcake pan?
A regular muffin tin.
This recipe was way to sweet and had little flavour. Maybe 1/2 the sugar
How about cinnamon?
Hubby and I both give 2 thumbs up! Delicious! He said you wouldn’t even know there is zucchini in them! PS He doesn’t like zucchini! 😂
I added cocoa and chocolate chips. 🙂
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!
Can i substitute maple syrup for the sugars
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!
Very easy and very YUMMY!!
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
Can this be made in a loaf pan?
Sure thing, just up the cooking time to 45 minutes or until a toothpick stuck in the middle comes out clean.
I just made these muffins and only 9, not 12. They are very small. Any suggestions?
Disappointed with the directions. No where does it say to drain the zucchini. Made for an extremely watery recipe.
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!
I skipped the white sugar completely but followed everything else and it turned out beautiful.
I made the muffins today. Overall, I was satisfied with the flavor. I also read the multiple comments before making the muffins. I eliminated the white surfer and followed the suggested amount of brown sugar. I continued to use the vegetable oil. It is true, this recipe doesn’t make a full dozen. I made 10, The muffins would have been bigger if I would have made 8/9. Yes, I would make them again, but maybe play with the suggested amounts.
Really great recipe! I took the comments into consideration and cut back a little on the white sugar and used apple sauce instead of oil and added some chocolate chips to the batter of 2 of the muffins (since I’m the only one who likes the chocolate). Everyone loved them and I have made these muffins many times now.
I have so much extra zucchini from the garden. I should make this.
The best zucchini muffins I’ve made, thank you! I just added butter instead of the oil
This recipe was a hit for both my husband and toddler. The recipe is straightforward, using ingredients I always have on hand. Making for a second time today!
You mentioned you had frozen shredded zucchini, did you use that for this recipe?
Made this for grandkids so added butterscotch chips & used apple sauce instead of oil. Turned out yummy
Too much sugar!
I have adapted recipe to suit my tastes – no sugar. Much better and healthier. I am surprised you have so much sugar in this recipe. I am from Australia and don’t have this much sugar in our diet – can lead to obesity, diabetes and hypertension. Please consider sugar free, savoury recipes to post in future.
I love this recipe as is! Always such a hit with my family. Thank you!
I cut the sugar in half and they’re still too sweet. I also used 1/4 whole wheat flour and 3/4 white flour. I would keep that flour ratio.
Not enough batter for twelve medium liners. Would double the recipe for twelve large muffins next time. Hopefully they taste as good as they smell. I added fresh blueberries, but flash froze them a bit before adding to batter.
I’ve been making these for years! The whole family loves them and I’ve had so many people ask for the recipe. We make them a lot at the end of summer when we’re drowning in yellow squash. I always double the recipe and have leftover batter after filling 24 muffins. Sometimes we add chopped walnuts and they disappear even faster.