Best 7 Zucchini Oatmeal Bread Muffins Recipes
Zucchini Oatmeal Bread Muffins: A Wholesome and Delicious Treat
Zucchini Oatmeal Bread Muffins are a delightful fusion of two classic favorites – zucchini bread and oatmeal muffins. These moist and flavorful muffins are packed with grated zucchini, wholesome oats, and a hint of cinnamon, creating a symphony of textures and flavors that will tantalize your taste buds. Perfect for a quick breakfast, an afternoon snack, or a healthy dessert, these muffins are not only delicious but also offer a nutritious boost. With their abundance of zucchini, oats, and other wholesome ingredients, these muffins are a guilt-free indulgence that nourishes your body and soul.
**Zucchini Oatmeal Bread Muffins Recipe:**
Ingredients:
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup white sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 1/2 cup vegetable oil
- 1 cup grated zucchini
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, oats, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, whisk together the sugars, egg, oil, zucchini, buttermilk, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Fill the prepared muffin cups about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
**Zucchini Oatmeal Bread Recipe:**
Ingredients:
- 2 cups all-purpose flour
- 2 cups old-fashioned oats
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 cup white sugar
- 1/2 cup packed light brown sugar
- 2 eggs
- 1 cup vegetable oil
- 2 cups grated zucchini
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease or line a 9x5 inch loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, oats, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, whisk together the sugars, eggs, oil, zucchini, buttermilk, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
**Zucchini Oatmeal Cookies Recipe:**
Ingredients:
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup white sugar
- 1/2 cup packed light brown sugar
- 1/2 cup butter, softened
- 1/2 cup vegetable oil
- 1 egg
- 1 cup grated zucchini
- 1/2 cup raisins
- 1/2 cup chopped walnuts
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, oats, baking soda, salt, and cinnamon.
3. In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the egg until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Stir in the zucchini, raisins, and walnuts.
6. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
8. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
ZUCCHINI OATMEAL BREAD/ MUFFINS
As I tweaked various recipes, I finally came up with this healthy, delicious version of my favorite zucchini bread. Even my picky kids love it! The extra loaf freezes well!
Provided by Miss_Elaine
Categories Quick Breads
Time 1h20m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- Combine first five (wet) ingredients in a large bowl and set aside.
- Combine dry ingredients and add to wet ingredients, mixing well.
- Pour into 2 - 9x5 loaf pans (or 24 muffin tins) and bake at 350 for 50-60 minute or until a toothpick tests clean.
ZUCCHINI BREAD MUFFINS
Flavorful and moist, these zucchini bread muffins are an easy summertime baking staple. No need to peel the zucchini before shredding, but you certainly can if you'd like. See Notes for freezing instructions.
Provided by Sally
Categories Breakfast
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk together. Whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Fold in any add-ins you want to include, if any. Avoid over-mixing. Batter is thick.
- Spoon the batter into liners, filling them all the way to the top. Sprinkle with coarse sugar, if desired.
- Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C) the whole time.)
- Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
ZUCCHINI MUFFINS
These zucchini muffins are moist, nutrient-rich, and make for the perfect snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 10 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Line a muffin tin with ten 4 1/2 ounce paper tulip cups. Whisk together flour, baking powder, salt, and spices. Set aside.
- Grate zucchini on the large holes of a box grater; squeeze dry in a clean kitchen towel (you will need 2 1/2 cups). In a large bowl, stir together eggs and granulated sugar; stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture.
- Transfer batter to cups, filling each with 1/2 cup batter. Bake until a cake tester comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool 10 minutes before removing from pan to cool completely. Drizzle with orange glaze and garnish with chervil, if desired. Allow glaze to set, about 20 minutes, before serving.
ZUCCHINI OATMEAL BREAD
Yummy zucchini bread made a little more healthy with the addition of oatmeal. This makes a very moist and healthy bread! Prep time does not include the cooling time after cooking!
Provided by breezermom
Categories Quick Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Combine the first 8 ingredients in a large mixing bowl; make a well in the center of the mixture. Set aside.
- Combine eggs, oil, and vanilla in a bowl; beat with a wire whisk until blended. Stir in zucchini and walnuts. Add to the dry ingredients, stirring just until moistened.
- Spoon batter into a greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove bread from the pan, and let cool completely on a wire rack.
ZUCCHINI OATMEAL MUFFINS
Make and share this Zucchini Oatmeal Muffins recipe from Food.com.
Provided by Marilyn L.
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Grease 12 medium size muffin tin. Preheat oven 400 degrees.
- Mix dry ingredients together in large bowl. Mix eggs, oil and shredded zucchini together and pour over dry ingredients. Mix until moinstened.
- Spoon batter into muffin tins. Bake 25 minutes. Cool on wire rack. These freeze well.
BANANA ZUCCHINI BREAD MUFFINS
This recipe is from my mother-in-law and it's the only way to get my husband to eat bananas and my kids to eat zucchini. I make them into muffins because they get eaten faster than the bread. But it's great either way.
Provided by Lovelymama3k
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 35m
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 36 muffin cups or line with paper liners.
- Mix bananas, white sugar, zucchini, applesauce, eggs, brown sugar, and vanilla extract together in a bowl. Combine all-purpose flour, whole wheat flour, cinnamon, salt, baking soda, and baking powder in a sifter and sift into the banana mixture; add oats and mix until batter is just combined. Fill muffin cups with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins completely in the tin before removing.
Nutrition Facts : Calories 100.8 calories, Carbohydrate 22.4 g, Cholesterol 15.5 mg, Fat 0.7 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 114 mg, Sugar 12.9 g
PINEAPPLE ZUCCHINI MUFFINS
These are deliciously moist muffins that that'll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn't very long! My entire family just loves them!
Provided by FROSTH
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 55m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.
- In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 21.7 g, Cholesterol 23.3 mg, Fat 9.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 1.6 g, Sodium 177 mg, Sugar 12.3 g
Tips:
- Use fresh zucchini. Fresh zucchini has a higher water content, which will help to keep your muffins moist.
- Grate the zucchini finely. This will help to distribute the moisture evenly throughout the muffins.
- Don't overmix the batter. Overmixing can make the muffins tough.
- Use a muffin pan that is at least 2 inches deep. This will help to prevent the muffins from overflowing.
- Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly.
- Bake the muffins until a toothpick inserted into the center comes out clean. This usually takes about 20-25 minutes.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This will help to prevent the muffins from sticking to the pan.
Conclusion:
Zucchini oatmeal bread muffins are a delicious and healthy way to start your day. They're packed with nutrients like fiber, vitamins, and minerals, and they're also low in calories and fat. Plus, they're easy to make and can be enjoyed by people of all ages. So next time you're looking for a healthy and delicious breakfast option, give zucchini oatmeal bread muffins a try!
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