Zucchini Oatmeal Bread Muffins

Start your morning right with these moist and wholesome Zucchini Oatmeal Bread Muffins, a perfect blend of nutritious ingredients and comforting flavors. Featuring shredded zucchini, hearty rolled oats, and a touch of applesauce, these muffins are naturally moist and subtly sweet, with a hint of warm cinnamon spice in every bite. This easy-to-make recipe comes together in just 35 minutes, making it a go-to for busy mornings or an afternoon snack. With a light, tender crumb and just the right balance of wholesome goodness, these muffins are perfect for breakfast meal prep or as a healthier treat. Serve them warm or enjoy them on the go—either way, they're a delicious way to sneak in some extra veggies while indulging in a bakery-style treat! Keywords: zucchini oatmeal muffins, healthy breakfast muffins, zucchini recipes, easy muffin recipes.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup (shredded and squeezed dry) zucchini
• 1 cup rolled oats
• 1 cup all-purpose flour
• 0.5 cup (packed) brown sugar
• 0.25 cup granulated sugar
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 2 large eggs
• 0.5 cup unsweetened applesauce
• 0.25 cup vegetable oil
• 1 teaspoon vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the muffin cups with cooking spray.

Step 2

Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.

Step 3

In a large bowl, combine the rolled oats, all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, ground cinnamon, and salt. Mix well to combine.

Step 4

In a medium bowl, whisk together the eggs, unsweetened applesauce, vegetable oil, and vanilla extract until smooth.

Step 5

Add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing.

Step 6

Gently fold in the shredded zucchini until evenly distributed throughout the batter.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 8

Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Step 10

Serve warm or store in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	(768.7g)

Amount per serving	% Daily Value*
Calories	1936.8

Total Fat 69.1g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 33.7g
Cholesterol 372mg	0%
Sodium 3853.9mg	0%
Total Carbohydrate 296.8g	0%
Dietary Fiber 15.8g	0%
Total Sugars 143.4g
Protein 40.5g	0%

Vitamin D 82IU	0%
Calcium 230.3mg	0%
Iron 12.6mg	0%
Potassium 1146.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.6%

Protein: 8.2%

Carbs: 60.2%