Oatmeal Zucchini Muffin
Makes: 24 Servings

Enjoy these tasty muffins loaded with walnuts for a quick breakfast or snack on the go. Recipe can also be made in a loaf pan with adjusted cook time.

Prep time: 10 minutes

Cook time: 20 minutes


  • 1 cup sugar
  • 3 eggs
  • ⅔ cup vegetable oil
  • 1 teaspoon vanilla
  • 1½ cups all-purpose flour
  • 1 cup old fashioned oats, uncooked
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 3 cups shredded zucchini
  • 1 cup chopped walnuts (optional)
Serving Size:  1 muffin
Total Fat7 g
Saturated Fat1 g
Cholesterol20 mg
Sodium110 mg
Total Carbohydrate15 g
Dietary Fiber1 g
Total Sugars7 g
Protein2 g


  1. Preheat oven to 350°F. Grease two muffin tins.
  2. In a large bowl, beat together sugar, eggs, oil, and vanilla. Add flour, oats, baking powder, salt, cinnamon, and nutmeg.
  3. Mix just until dry ingredients are moist.
  4. Squeeze excess liquid from shredded zucchini. Stir zucchini and walnuts, if using, into batter.
  5. Spoon batter into muffin tins to make 24 muffins. Bake 15 minutes or until inserted toothpick comes out clean.
  6. Cool completely before removing from pan.

Source: web.uri.edu, recipe/ Oatmeal Zucchini Muffins

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