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Zucchini Oatmeal Muffins

Delicious Zucchini Oatmeal Muffins for Guilt-Free Indulgence

These Zucchini Oatmeal Muffins are a delicious blend of flavor and nutrition, perfect for guilt-free indulgence.
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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: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Shredded Zucchini Squeeze out excess moisture before adding.
  • 1/2 cup Brown Sugar Can substitute with coconut sugar.
  • 1/4 cup Sugar Reduce by half for less sweetness.
  • 1/3 cup Vegetable Oil Can substitute with melted butter or applesauce.
  • 2 large Eggs Use flax eggs for a vegan alternative.
  • 1 teaspoon Vanilla Extract Optional.
  • 1 cup Flour All-purpose or whole wheat flour.
  • 1 cup Quick or Old-Fashioned Oats Avoid steel-cut oats.
  • 1 teaspoon Baking Powder Can substitute with baking soda and vinegar.
  • 1/2 teaspoon Baking Soda Use as per recipe.
  • 1/2 teaspoon Salt Omit if using salted butter.
  • 1 teaspoon Cinnamon Nutmeg or pumpkin spice can be used as alternatives.

Equipment

  • Oven
  • muffin pan
  • Mixing bowls
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin pan.
  2. Combine shredded zucchini, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract in a medium bowl.
  3. In a separate large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.
  4. Gradually pour the wet mixture into the bowl of dry ingredients and fold gently until no dry flour remains.
  5. Spoon the batter into muffin cups, filling them about two-thirds full.
  6. Bake the muffins for 20 to 25 minutes, checking for doneness with a toothpick.
  7. Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 4mgCalcium: 30mgIron: 1mg

Notes

Properly drain zucchini to avoid sogginess. Adjust sweetness by reducing sugar if desired. Mix gently to keep muffins fluffy. Fill muffin cups evenly for uniform baking.

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