Zucchini-Oatmeal Muffins Recipe

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As any cook with a booming zucchini crop knows, you can never have too many recipes calling for that abundant vegetable!—Shirlee Nelson, Marcus, Iowa
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 18 servings

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1/2 cup quick-cooking oats
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 eggs, lightly beaten
  • 3/4 cup canola oil
  • 1-1/2 cups shredded peeled zucchini
  • 1/2 cup raisins or chopped dates
  • 1/2 cup chopped pecans

Nutritional Facts

1 serving (1 each) equals 270 calories, 13 g fat (2 g saturated fat), 47 mg cholesterol, 213 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a bowl, combine the first six ingredients. Whisk the eggs and oil; stir into dry ingredients just until moist. Fold in zucchini, raisins and pecans. Spoon into greased or paper-lined muffin cups. Bake at 400° for 20-25 minutes. Cool for 5 minutes before removing to wire racks. Yield: 1-1/2 dozen.
Originally published as Zucchini-Oatmeal Muffins in Taste of Home August/September 1995, p54

Nutritional Facts

1 serving (1 each) equals 270 calories, 13 g fat (2 g saturated fat), 47 mg cholesterol, 213 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Zucchini-Oatmeal Muffins

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Aug. 27, 2011

I agree that these muffins are very dry and I would add, tasteless. I would think that with 4 eggs and the zucchini they would be very moist, but they are so dry they stick in your throat! I added 1/2 cup applesauce because the batter was so dry, but it didn't help. I am considering throwing the muffins out. I make muffins all the time, but this is one recipe I am throwing out!

MY REVIEW
Reviewed Jul. 11, 2011

Batter seemed a bit too thick, so I added about a cup of applesauce. I also subbed walnuts for pecans and chocolate chips for raisins (not so healthy, I know, but makes it more likely that my 3yo will eat them!). With those changes, the recipe made a full 2 dozen muffins. Baked at 400 for just 15 minutes, they were moist and perfect!

MY REVIEW
Reviewed Jul. 14, 2010

These muffins have a rich flavor; however, they are not very moist. The recipe actually made 24 muffins, which turned out a little dense. Overall, they are good, and I will make them again.

MY REVIEW
Reviewed Jun. 12, 2010

I have not even eaten 1 of these yet but the whole house smells terrific. I converted the recipe to make 12 muffins which was fairly easy

except the eggs which I simply estimated the amount of 2 2/3 eggs. I can hardly wait till they cool down so I can test 1

MY REVIEW
Reviewed Jul. 26, 2009

This muffins are so good! I used walnuts instead of pecans and dried cranberries instead of the raisins or dates. They came out wonderful,and everyone loved them.

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