Return to Content

Zucchini-Oatmeal Muffins

Zucchini-Oatmeal Muffins
0 votes, 0.00 avg. rating (0% score)
by

Yield: 12 muffins

Confirmed zucchini haters love these outstanding muffins! Nice and crusty on top (even after freezing and reheating in the microwave), moist and delicious on the inside. They don't even need butter.

Ingredients:

  • 2 eggs, beaten
  • 1 medium-size zucchini (about 10 ounces), shredded
  • 1/4 cup vegetable oil
  • 1 cup plain yogurt
  • 2-1/2 cups all-purpose white flour
  • 1 cup white sugar
  • 1/2 cup rolled oats (not instant)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup chopped pecans

Instructions:

Preheat the oven to 400 degrees F. Grease 12 muffin cups or line with paper.

In a large mixing bowl, mix together the eggs, zucchini, oil, and yogurt. Set aside. In another bowl, whisk together the flour, sugar, oats, baking powder, salt, and cinnamon. Add to the zucchini mixture and stir just to moisten. Stir in the pecans. The batter will be lumpy. Spoon into the prepared muffin cups and bake for about 25 minutes or until a tester inserted in the center comes out clean. Do not overbake.

Updated Thursday, May 23rd, 2002

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111