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Zucchini Oatmeal Muffins

A fantastic way to use zucchini, these zucchini oatmeal muffins are easy to make, and freeze beautifully for weeks.

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( 9 Ratings)

9 Ratings

5 Stars 67%

4 Stars 22%

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Member Reviews ( 7 )

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Member Recipe By lborgen

Prep Time 5 min
Total Time 25 min
Servings 24

Ingredients

1 1/3: cups oil

4: teaspoons vanilla extract

2: cups sugar

4: eggs, beaten

1: teaspoon baking soda

3: cups grated zucchini

1: teaspoon cinnamon

1/2: teaspoon salt

2: cups Gold Medal flour

2 1/2: cups oatmeal

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Directions

1 Cream together oil, vanilla, and sugar. Add eggs.
2 Place all dry ingredients in bowl. Stir in zucchini. Mix well.
3 Grease 2, 12-muffin pans. Divide batter, filing each between 1/2 and 3/4 full.
4 Bake at 350 for 15-18 minutes or until golden.

EXPERT TIPS

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Add chopped nuts or dates, or both for added texture and flavor!

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REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 8/19/2012 9:58:44 PM REPORT ABUSE Milysa said:

Rating:

These are very tasty. I was able to get 36 muffins from this recipe, and I had to bake them for 22 minutes. But very tasty.

This reply was: Helpful Inspiring

Posted 1/9/2012 10:52:02 AM REPORT ABUSE Justaminion said:

Rating:

This is by far my FAVORITE zucchini bread product. I use agave nectar for the sugar, so I am able to reduce an egg and oil. I have also used different kinds of flours - whole white wheat, soy, coconut (my fav) - mixed together to kick up the muffin's protein and fiber a notch. My son loves them. I make and freeze them for a treat at his daycare.

This reply was: Helpful Inspiring

Posted 11/7/2011 11:47:07 AM REPORT ABUSE phaset2 said:

Rating:

I thought oatmeal and zucchini was a bit out there too, but I tried it and they were great. I cut down a little on the amount of oil used to reduce some of the calories/fat. The zucchini made them so moist, I didn't even miss the oil!

This reply was: Helpful Inspiring