Zucchini Oatmeal Bread Muffins Recipes

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 OATMEAL BREAD/ MUFFINS

Zucchini Oatmeal Bread/ Muffins image

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

Ingredients

1/2 cup vegetable oil
4 eggs (or vegan substitute or equivilant)
1/3 cup water
2 cups zucchini, shredded
1 teaspoon lemon juice
2 1/4 cups flour
1 cup oats
1 1/2 teaspoons salt
1 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon cinnamon
2 cups sugar
1/2 cup brown sugar

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 OATMEAL

Zucchini Bread Oatmeal image

The flavors of zucchini bread are brought to your morning oatmeal. This healthy bowl of oats is packed with zucchini and cinnamon and sweetened with maple syrup.

Provided by Tammy Lynn

Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes

Time 15m

Yield 2

Number Of Ingredients 10

Ingredients

1 ¾ cups almond milk
1 pinch salt
1 cup old-fashioned oats
1 cup shredded zucchini
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
2 tablespoons maple syrup
½ tablespoon salted butter
1 teaspoon vanilla extract
2 tablespoons crushed walnuts

Steps:

Bring almond milk and salt to a boil in a saucepan over medium-high heat. Add oats, zucchini, cinnamon, and nutmeg. Reduce heat to medium and cook, stirring often, for 5 minutes.
Remove from heat and stir in maple syrup, butter, and vanilla. Top with crushed walnuts.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 52.7 g, Cholesterol 7.6 mg, Fat 12.9 g, Fiber 6.9 g, Protein 8.2 g, SaturatedFat 2.8 g, Sodium 248.8 mg, Sugar 20.5 g

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 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.

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