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Zucchini-Oatmeal Muffins

 Zucchini-Oatmeal Muffins
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
18 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 2-1/2 cups King Arthur Unbleached 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

Directions

  • 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.
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.