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Zucchini Oat Muffins Recipe

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Oats and pecans add heartiness to these slightly sweet muffins. Your family will never know you're sneaking a vegetable into these treats!—Janet Bonarski, Perry, New York
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 12 servings

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 cup chopped pecans
  • 1/2 cup quick-cooking oats
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 eggs
  • 1 medium zucchini, shredded (about 3/4 cup)
  • 3/4 cup vegetable oil

Nutritional Facts

1 each: 421 calories, 23g fat (3g saturated fat), 71mg cholesterol, 319mg sodium, 49g carbohydrate (26g sugars, 2g fiber), 6g protein .

Directions

  1. In a large bowl, combine the flour, sugar, pecans, oats baking powder, salt and cinnamon. In a small bowl, beat eggs; combine with zucchini and oil. Stir into dry ingredients, stirring only until moistened (batter will be lumpy).
  2. Fill greased muffin cups 3/4 cull. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Zucchini/Oatmeal Muffins in Country Woman July/August 1992, p35


Reviews for Zucchini Oat Muffins

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
mkaskela 233608
Reviewed Sep. 28, 2015

"Nice hearty muffins"

MY REVIEW
Arly Barly 24302
Reviewed Mar. 2, 2011

"These are some of the most delicious muffins we make at home: even the kids love them. Slightly sweet and an enjoyable cruchy top. They don't last long!"

MY REVIEW
Kris Countryman 11549
Reviewed Jul. 18, 2008

"These seemed a little dry. Next time I think I would add a little more oil. I did make a crumb topping which I put on them before I baked them."

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