Return to Content

Zucchini-Oatmeal Muffins

Zucchini-Oatmeal Muffins
0 votes, 0.00 avg. rating (0% score)
Submit a Recipe Image

Yield: 15 to 18 muffins


  • 2-1/2 cups all-purpose flour
  • 1-1/4 cups sugar
  • 2/3 cup raisins or nuts
  • 1/2 cup quick-cooking oats (uncooked)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 eggs, slightly beaten
  • 2 cups firmly packed shredded zucchini
  • 1/2 cup vegetable oil


In a large bowl, mix flour, sugar, raisins/nuts, oats, baking powder, salt, and cinnamon. In a separate bowl, mix eggs, zucchini, and oil. Stir zucchini mixture into flour mixture just until flour mixture is moistened. Do not overmix. Fill greased muffin tins 2/3 full. Bake for 15 to 20 minutes.
Updated Sunday, April 21st, 2002

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.