Why I Love This Recipe
I’m always on the hunt for snacks that feel indulgent but sneak in something nutritious—and these muffins totally deliver. The zucchini melts into the batter for ultra-moist texture (no vegetable taste, promise!), while oats add chew and body. They’re not overly sweet, making them great for:
- Quick breakfasts with a side of fruit or yogurt
- Afternoon snacks to curb cravings
- Freezer-friendly meal prep
If you like make-ahead breakfast treats, you’ll also love these 3-ingredient Chocolate Chip Oatmeal Breakfast Cookies or No-Bake Peanut Butter Oatmeal Bars.
🛒 Ingredients You’ll Need
- 1 cup shredded zucchini (squeeze out excess moisture with a clean towel)
- ½ cup brown sugar
- ½ cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup oats (quick or old-fashioned)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
👩🍳 How to Make Zucchini Oatmeal Muffins
Step 1: Prep the Oven and Pan
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease them.
Step 2: Mix Wet Ingredients
In a medium bowl, combine shredded zucchini, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla. Mix until smooth and glossy.
Step 3: Add Dry Ingredients
In a separate bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.
Step 4: Combine
Pour the dry ingredients into the wet mixture and stir until just combined. Don’t overmix—just fold gently until there are no streaks of flour.
Step 5: Fill and Bake
Spoon the batter evenly into your muffin cups, filling each about ⅔ full. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Enjoy
Let muffins cool in the tin for 10 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
✨ Recipe Tips & Variations
- Add-ins: Toss in ½ cup chopped walnuts, pecans, or even chocolate chips for extra flavor and texture.
- Make it healthier: Swap half the flour for whole wheat, or reduce sugar slightly if you prefer.
- Zucchini tips: Always squeeze out the excess water after grating—it keeps the texture from getting too wet.
🍽️ Serving Ideas
Pair your zucchini muffins with:
- A dollop of Greek yogurt and honey
- Fresh fruit on the side
- A hot drink like chai, coffee, or herbal tea
- A sweet dip like Brownie Batter Dip for a dessert twist
These also make a great addition to lunchboxes—toddler- and grown-up-approved!
🧊 Storage & Freezing
To store:
Keep in an airtight container at room temp for up to 3 days, or refrigerate for up to a week.
To freeze:
Individually wrap muffins and freeze in a bag or container for up to 3 months. Thaw overnight or microwave for 15-20 seconds.
💬 More Recipes You’ll Love
- No-Bake Monster Cookie Energy Balls
- Pumpkin Delight Dessert
- 3-Ingredient Chocolate Chip Oatmeal Breakfast Cookies
🌟 Final Thoughts
Whether you’re sneaking more veggies into your day or just craving a warm, homemade muffin, these Zucchini Oatmeal Muffins are the perfect bake. Moist, flavorful, and just the right amount of sweet—they’ll become a staple in your kitchen, too.
📣 Tried this recipe? Let us know in the comments!
📸 Tag your muffin creations on Instagram with #ChefManiac — we’d love to feature you!
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