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:
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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.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 muffin. Actual calories will vary.
- Recipe makes 22-24 muffins.
- About the Texture: These muffins are very dense due to the wheat flour and oats. They aren’t going to be like a light, fluffy muffin made completely out of all-purpose flour.
- About the Oats: I use rolled oats since that’s what’s usually in our pantry. The drawback is that rolled oats give these muffins a chewy texture. You can also use quick oats, but you’ll want to bake the muffins quickly; otherwise, they’ll have a gummy texture.
- Using Applesauce/Oil: Since these muffins contain very little oil, they aren’t quite as soft and moist like muffins using all oil as their fat source. Feel free to substitute some of the applesauce with canola or vegetable oil.