Zucchini Oat Muffins
These zucchini oat muffins are hearty and lightly sweet, making them perfect for meal prep. They store well and make a great breakfast or snack.
Some mornings, I just want a muffin that actually fills me up, and these zucchini oat muffins do the trick.
They’ve got just the right balance of oats, zucchini, and cinnamon, with a texture that’s hearty but not dry.
They’re not overly sweet—the applesauce and vanilla add plenty of flavor without making them too sugary. The oats give them a slightly chewy texture, but the mix of wheat and all-purpose flour keeps them from feeling too dense.
I love making a batch, freezing half, and having an easy grab-and-go option all week. Looking for more muffin recipes? Try our pumpkin chocolate chip muffins, coconut muffins, and banana oat muffins.
Texture and Ingredient Notes
These are a little different than bakery-style muffins. They’re designed to be dense and filling with lots of hearty texture.
- These muffins are dense – Thanks to the oats and wheat flour, they aren’t the light and airy kind.
- Rolled oats = chewy texture – If you prefer a softer bite, try using quick oats instead, but bake them quickly to avoid a gummy texture.
- Want them softer? – Swap some of the applesauce for additional oil to add more moisture.
Serving Ideas
Our zucchini oat muffins are great on their own, but I also like to:
- Spread a little butter or nut butter on top.
- Warm them up and drizzle with honey or maple syrup.
- Pair them with coffee or tea for an easy breakfast.
Can I add a crumb topping?
Absolutely! A simple mix of butter, sugar, and oats makes a great crumble topping. Just sprinkle it on before baking.
How do I grate zucchini for muffins?
I use a box grater on the fine side, but a food processor with a shredding blade works too. No need to squeeze out the moisture—just add it straight in.
Do I leave the skin on the zucchini?
Yes! The skin is thin and blends right into the batter, so there’s no need to peel it.
How do I make muffins more moist?
Try adding a little more oil in place of some of the applesauce. Also, make sure you don’t overbake them—pull them out as soon as a toothpick comes out clean.
Storage and Freezing
Leftover muffins store well, making them perfect for meal prep or a make-ahead breakfast.
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to a week.
- Freezer: Wrap individually and store in a zip-top bag for up to 2 months. Just pop one in the microwave for a quick breakfast.
More Muffin Recipes:
- Pumpkin Muffins
- Lemon Poppy Seed Muffins
- Apple Cinnamon Muffins
- Banana Raspberry Muffins
- Blueberry Muffins
Like this recipe?
We’d love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below and follow us on Facebook and Pinterest!
Ingredients
- 2 medium zucchini, shredded (about 2 cups)
- 1 ½ cups granulated sugar
- ¾ cups unsweetened applesauce
- ¼ cup canola oil, or vegetable oil
- 3 eggs
- 1 tablespoon vanilla extract
- 1 ½ cups oats, (*See note.)
- 1 ¼ cups wheat flour
- 1 ¼ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup raisins, optional
Instructions
- Preheat the oven to 425°F, and line two muffin pans with paper liners.
- In a large bowl combine all the ingredients until well mixed. Let the batter rest for 5-10 minutes to give the flour and oats a chance to hydrate.2 medium zucchini1 ½ cups granulated sugar¾ cups unsweetened applesauce¼ cup canola oil3 eggs1 tablespoon vanilla extract1 ½ cups oats1 ¼ cups wheat flour1 ¼ cups all-purpose flour1 tablespoon ground cinnamon1 teaspoon baking powder1 teaspoon baking soda1 cup raisins
- Fill each muffin cup ⅔ to ¾ of the way full.
- Bake for 5 minutes then reduce the oven temperature to 400°F. Bake for another 14-16 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5-10 minutes before transferring to a wire rack.