Description
Delicious zucchini oatmeal muffins made with shredded zucchini, oats, brown sugar, and cinnamon for a soft, moist, homemade treat.
Ingredients
Scale
- 1 cup shredded zucchini, excess moisture squeezed out
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F and line a muffin pan with liners.
- Mix zucchini, brown sugar, sugar, oil, eggs, and vanilla.
- Whisk flour, oats, baking powder, baking soda, salt, and cinnamon in a separate bowl.
- Combine wet and dry ingredients until just mixed.
- Fill muffin cups two-thirds full.
- Bake for 20 to 25 minutes until a toothpick comes out clean.
- Cool for 10 minutes in the pan.
- Transfer to a wire rack and cool completely.
Notes
- Squeeze excess moisture from zucchini.
- Do not overmix the batter.
- Store in an airtight container for best freshness.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 183
- Sugar: 18
- Sodium: 157
- Fat: 7
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 27