Description
Zucchini Oatmeal Muffins are the perfect balance of wholesome and cozy. These lightly sweet, cinnamon-spiced muffins are made with shredded zucchini, oats, and pantry staples for a soft, moist breakfast treat that’s great for meal prep, kid-approved, and ready in under 30 minutes.
Ingredients
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1 cup shredded zucchini, moisture squeezed (130 g)
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½ cup brown sugar (100 g)
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½ cup granulated sugar (100 g)
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⅓ cup vegetable oil (80 ml)
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2 large eggs
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1 tsp vanilla extract (5 ml)
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1 cup all-purpose flour (125 g)
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½ cup quick or old-fashioned oats (40 g)
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½ tsp baking powder (2 g)
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½ tsp baking soda (2 g)
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½ tsp salt (2 g)
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1 tsp ground cinnamon (2.5 g)
Instructions
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin or grease lightly.
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In a bowl, whisk together zucchini, both sugars, oil, eggs, and vanilla until smooth.
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In a second bowl, mix flour, oats, baking powder, baking soda, salt, and cinnamon.
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Add wet ingredients to dry and stir until just combined. Do not overmix.
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Divide batter evenly into muffin cups, filling each about 2/3 full.
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Bake for 20–25 minutes, or until a toothpick comes out clean.
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Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Squeeze zucchini well to avoid soggy muffins.
Use quick oats for a soft texture or old-fashioned for chew.
Optional: fold in chocolate chips, walnuts, or raisins.
Tent with foil if tops brown too quickly while baking.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American