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Zucchini Oatmeal Muffins — Moist Breakfast Muffins with Rolled Oats and Simple Prep Pinterest recipe pin

Zucchini Oatmeal Muffins

Moist, lightly sweet zucchini oatmeal muffins with rolled oats for texture and a tender crumb—perfect for breakfast or snacks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12 muffins
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups grated zucchini about 2 medium, packed and squeezed dry
  • 1/2 teaspoon fine salt divided
  • 1/3 cup melted unsalted butter or neutral oil
  • 2 large eggs room temperature
  • 1/2 cup light brown sugar packed
  • 1 teaspoon vanilla extract
  • 1/3 cup plain yogurt or milk
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Optional: 3/4 cup chocolate chips raisins, or chopped nuts (optional)

Equipment

  • 1 12-cup muffin pan
  • 1 Box grater or food processor with grating disc
  • 1 Large mixing bowl and medium mixing bowl
  • 1 Cooling rack

Method
 

Prepare the zucchini and oven
  1. Trim and wash the zucchini, then grate on the large holes; toss the grated zucchini with 1/4 teaspoon of the salt and let rest for 10 minutes, then squeeze in a clean towel until damp but not dripping.
  2. Preheat oven to 375°F and line a 12-cup muffin pan with paper liners or grease the cups.
Mix wet ingredients
  1. In a large bowl whisk together the melted butter, eggs, brown sugar, vanilla, and yogurt until smooth, then fold in the squeezed grated zucchini.
Mix dry ingredients
  1. In a medium bowl whisk together the rolled oats, flour, cinnamon, baking powder, baking soda, and remaining 1/4 teaspoon salt.
Combine batter and bake
  1. Add the dry ingredients to the wet and stir just until combined; fold in optional mix-ins if using. Divide batter among 12 muffin cups, filling each about three-quarters full.
  2. Bake at 375°F for 18–22 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs. Muffins should spring back slightly when pressed.
  3. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack to finish cooling.

Notes

Be sure to salt and squeeze the grated zucchini to remove excess water; using old-fashioned rolled oats gives better texture than quick oats. Store at room temperature up to 2 days or refrigerate up to 5 days; freeze individually wrapped for up to 3 months.