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Zucchini Oatmeal Muffins

Zucchini Oatmeal Muffins: Moist and Delicious with a Hidden Veggie

These Zucchini Oatmeal Muffins are a delicious blend of sweetness and hidden veggies, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup shredded zucchini squeeze out excess liquid
  • 1/2 cup brown sugar can substitute with coconut sugar
  • 1/4 cup granulated sugar can reduce or replace with a sugar alternative
  • 1/3 cup vegetable oil can substitute with melted coconut oil or applesauce
  • 2 large eggs or swap with flax eggs for a vegan version
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour whole wheat for more nutrition
  • 1 cup quick or old-fashioned oats rolled oats work too
  • 1 teaspoon baking powder ensure it's fresh
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon can swap with nutmeg

Equipment

  • Oven
  • Muffin Pan
  • Mixing Bowls
  • Whisk
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan.
  2. In a bowl, mix shredded zucchini, brown sugar, and granulated sugar. Add vegetable oil, eggs, and vanilla extract; whisk to combine.
  3. In another bowl, whisk together flour, oats, baking powder, baking soda, salt, and cinnamon. Ensure no lumps.
  4. Combine dry ingredients into wet mixture, stirring until just combined. Avoid overmixing.
  5. Fill muffin cups 2/3 full with batter.
  6. Bake for 20-25 minutes, checking with a toothpick for doneness.
  7. Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

For best results, ensure to squeeze excess water from the zucchini and avoid overmixing the batter.

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