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Zucchini Oat Muffins

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
    1 dozen


  • 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 large eggs
  • 1 medium zucchini, shredded (about 3/4 cup)
  • 3/4 cup vegetable oil


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

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