Return to Content

Zucchini-Oatmeal Muffins

Yankee Plus Dec 2015


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

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

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