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RECIPE: Zucchini-Oatmeal Muffins

zucchini-oatmeal muffins recipe

Zucchini-Oatmeal Muffins


4 eggs
3/4 cup vegetable oil
1 1/2 cup sugar
1 medium zucchini (shredded)
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 cup quick-cooking oats (uncooked)
2 1/2 cups flour
1 cup pecans (optional)


  1. In a large mixing bowl combine eggs, oil, sugar & zucchini.
  2. In another bowl combine salt, cinnamon, oats & flour.
  3. Begin adding flour mixture to the zuchhini mixture 1 cup at a time.
  4. Once mixed well add pecans (optional).
  5. Pour mixture into muffin tins.
  6. Bake at 400° for 20 minutes.

Makes: 24 muffins

TIP: Use an ice cream scoop to measure & fill muffin tins. (I let my 6 year old do this and she has a blast!)

This recipe can be used for breakfast muffins or muffins for anytime of the day! These make a great grab and go treat!

This is an adaptation from: Zucchini-Oatmeal Muffins – 150 Years of Treasured Recipes – St. Jacob’s Lutheran Church

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