Zucchini Oatmeal Muffins

Finished muffins stacked on a white plate.

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:

Follow Graceful Little Honey Bee on:
Pinterest | Facebook | Instagram | YouTube

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.

Zucchini Oatmeal Muffins

A delicious sweet muffin filled with shredded zucchini, oats, brown sugar and cinnamon.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Bread
Cuisine: American
Keyword: Zucchini Oatmeal Muffins
Servings: 10 muffins
Calories: 183kcal

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.

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

Similar Posts

34 Comments

    1. 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! 😂

      5 stars

  1. 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!
  2. 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

  3. 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
  4. 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

  5. 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.
  6. 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.

    4 stars

  7. 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!

    5 stars

  8. 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.
3.94 from 249 votes (239 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.