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Zucchini-Oatmeal Muffins Recipe

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4.5 7
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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


  • 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.


  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

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Reviewed Jul. 19, 2015

"These are fun and different from regular zucchini muffins, which is what I was looking for. I don't see what the other reviewers said about them being horribly dry as a batter or a baked finished product. Mine were moist all the way from start to finish and taste great! Only reason I didn't give 5 stars was because I didn't add the raisins or pecans because they don't go over well in my house. Will make again!"

Reviewed Sep. 17, 2014

"I changed it up some- mixed whole wheat and white flour, brown sugar and white sugar, substituted chocolate chips for the raisins, and left out the nuts (child with nut allergy). I initially didn't add the full amount of flour based on other reviews. However, I ended up having to add it because my batter was too wet without the flour. The muffins turned out great! I cooked them a little less than the suggested time, so maybe that's partly why mine weren't dry."

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!"

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!"

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."

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