Best 5 Zucchini Oatmeal Bread Muffins Recipes

"Zucchini oatmeal bread muffins" are a delicious and healthy way to start your day. These muffins are packed with the goodness of zucchini, oatmeal, and spices, making them a wholesome and nutritious treat. Whether you're looking for a quick and easy breakfast option or a guilt-free snack, these muffins are sure to hit the spot. So, let's embark on a culinary journey as we explore the flavors of "zucchini oatmeal bread muffins" and discover the perfect recipe to tantalize your taste buds.

Here are our top 5 tried and tested recipes!

ZUCCHINI OATMEAL BREAD

Zucchini Oatmeal Bread image

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

Ingredients

2 cups all-purpose flour
1 cup quick-cooking oats, uncooked
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar, firmly packed
3/4 teaspoon ground cinnamon
3 large eggs
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups zucchini, shredded
1 cup walnuts, chopped

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 BREAD MUFFINS

Zucchini Bread Muffins image

These muffins have it all--flaxseed, zucchini and whole wheat flour for your health, and yogurt replaces over half the oil for your waistline. How can you resist?

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 1h

Yield 12

Number Of Ingredients 13

Ingredients

1 cup Gold Medal™ white whole wheat flour
2 tablespoons flaxseed, ground
3/4 cup old-fashioned oats
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons olive oil
1/4 cup low-fat vanilla or plain yogurt
3/4 cup packed brown sugar
1 teaspoon vanilla
1 egg
1 1/2 cups finely grated unpeeled zucchini

Steps:

Heat oven to 350° F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper baking cups with cooking spray.
In small bowl, mix flour, flaxseed, oats, cinnamon, baking powder, baking soda and salt with whisk.
In large bowl, beat oil, yogurt and brown sugar with whisk; beat in vanilla and egg. Add dry ingredients; stir to combine. Add zucchini; stir until just combined. Divide among muffin cups (cups will be full).
Bake 25 to 30 minutes or until toothpick inserted into center of muffin comes out clean.
Cool in pan 5 minutes; remove cups from pan to cool completely.

Nutrition Facts : Calories 150, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Muffin, Sodium 210 mg, Sugar 15 g, TransFat 0 g

ZUCCHINI-OATMEAL MUFFINS

Zucchini-Oatmeal Muffins image

As any cook with a booming zucchini crop knows, you can never have too many recipes calling for that abundant vegetable!-Shirlee Nelson, Marcus, Iowa

Provided by Taste of Home

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 11

Ingredients

2-1/2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup quick-cooking oats
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 large eggs, lightly beaten
3/4 cup canola oil
1-1/2 cups shredded peeled zucchini
1/2 cup raisins or chopped dates
1/2 cup chopped pecans

Steps:

In a bowl, combine the first six ingredients. Whisk the eggs and oil; stir into dry ingredients just until moist. Fold in zucchini, raisins and pecans. Spoon into greased or paper-lined muffin cups. Bake at 400° for 20-25 minutes. Cool for 5 minutes before removing to wire racks.

Nutrition Facts :

ZUCCHINI OAT MUFFINS

Zucchini Oat Muffins image

Oats and pecans add heartiness to these slightly sweet muffins. Your family will never know you're sneaking a vegetable into these treats!-Janet Bonarski, Perry, New York

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

2-1/2 cups all-purpose flour
1-1/2 cups sugar
1 cup chopped pecans
1/2 cup quick-cooking oats
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 large eggs
1 medium zucchini, shredded (about 3/4 cup)
3/4 cup vegetable oil

Steps:

In a large bowl, combine the flour, sugar, pecans, oats baking powder, salt and cinnamon. In a small bowl, beat eggs; combine with zucchini and oil. Stir into dry ingredients, stirring only until moistened (batter will be lumpy). , Fill greased muffin cups 3/4 cull. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 421 calories, Fat 23g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 319mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.

MEME'S ZUCCHINI BREAD MUFFINS

Meme's Zucchini Bread Muffins image

This is one zucchini bread recipe that we never get tired of in our house. Passed down from Meme, the kids are happy to have these muffins for breakfast, snacks, and even as a wholesome dessert. Enjoy!

Provided by TheGiftOfGrub

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 40m

Yield 36

Number Of Ingredients 11

Ingredients

2 cups white sugar
1 cup vegetable oil
3 eggs
3 teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
2 cups chopped walnuts

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease or line 36 muffin tins with paper liners.
Whisk sugar, oil, eggs, and vanilla extract together in a large bowl. Stir in zucchini.
Combine flour, cinnamon, salt, baking soda, and baking powder together in a small bowl. Add to wet ingredients slowly and mix until just combined. Fold in walnuts.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes up dry, 20 to 25 minutes.

Nutrition Facts : Calories 186 calories, Carbohydrate 20.4 g, Cholesterol 15.5 mg, Fat 10.9 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 113.2 mg, Sugar 11.5 g

Tips:

Use fresh zucchini. Grating fresh zucchini adds moisture and nutrients to the bread or muffins. Zucchini also adds a subtle sweetness that complements the oats and spices.
Don't overmix the batter. Overmixing can result in tough bread or muffins. Mix just until the ingredients are combined.
Let the bread or muffins cool completely before slicing or serving. This will help them hold their shape and prevent them from crumbling.
Store the bread or muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

Zucchini oatmeal bread or muffins are a delicious and healthy way to start your day. With only a few ingredients, no added sugar and full of the goodness of zucchini and oats, these recipes are a breeze to make. They're also versatile, so you can add your favorite mix-ins, such as nuts, seeds, or raisins. Whether you're looking for a quick and easy breakfast or a healthy snack, zucchini oatmeal bread or muffins are a great option.