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Zucchini-Oatmeal Muffins Recipe

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. YIELD: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 vegetable oil
  • 1-1/2 cups shredded peeled zucchini
  • 1/2 cup raisins or chopped dates
  • 1/2 cup chopped pecans


  • 1. In a bowl, mix first six ingredients. Combine 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 to 25 minutes. Yield: 1-1/2 dozen.

Nutritional Facts

1 each: 270 calories, 13g fat (2g saturated fat), 47mg cholesterol, 213mg sodium, 36g carbohydrate (19g sugars, 1g fiber), 4g protein.

Reviews for Zucchini-Oatmeal Muffins

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Reviewed 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."

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."

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"

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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