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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
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    1-1/2 dozen


  • 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 large 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


  • 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.

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Average Rating:
  • knollbrookcook
    Dec 18, 2018

    I’ve made these twice now and they are good. I used ½ cup each of raisins and dates along with the nuts. I also left the peel on the zucchini. They dried out a little overnight but the microwave is good to freshen them up.

  • nafziger
    Jul 17, 2016

    These are wonderful muffins that I've been making for many years. I have made some changes: 2-1/4 cups flour and 1/4 cup wheat germ, 1 cup sugar, 1/2 cup oil and 1/4 cup milk. Also I double the amount of zucchini. These are always one of the first ways I use zucchini when zucchini season arrives.

  • GoodyQueen
    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!

  • cah2c
    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.

  • sugie1990
    Feb 20, 2012

    No comment left

  • jwh8847
    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!

  • heidisummers
    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!

  • taylora11
    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.

  • aimeesoll
    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 easyexcept 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

  • angelasandoval
    May 16, 2010

    No comment left