Zucchini Oatmeal Muffins
Tender, domed, and packed with texture. The trick? Salting the zucchini and toasting the oats. These muffins are breakfast you actually crave – no gummy centers, just that specific oat smell and golden tops.
Equipment
- Box grater
- Sheet Pan
- Muffin Tin (12-cup)
- Mixing Bowls (small and medium)
- Whisk
- Rubber Spatula
- Cooling rack
Ingredients
Zucchini Prep
- 1 1/2 cups grated zucchini (from 1 medium zucchini)
- 1/2 teaspoon salt (for zucchini)
Dry Ingredients
- 1 cup old-fashioned oats (toasted)
- 1 1/2 cups all-purpose flour (scoop and level)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 large egg (room temperature if possible)
- 1/3 cup maple syrup
- 1/2 cup Greek yogurt (full-fat or 2%)
- 1/4 cup mild olive oil (not extra virgin)
- 1 teaspoon vanilla extract
Mix-Ins
- 1/2 cup dark chocolate chips (or walnuts, raisins, etc.)
Instructions
- Preheat oven to 350°F. Position rack in center. Line or grease a 12-cup muffin tin.
- Grate and salt the zucchini: Grate zucchini into a colander. Toss with ½ teaspoon salt and let sit for 10 minutes.
- Toast the oats: Spread oats on a sheet pan. Bake for 5 minutes, stirring halfway, until fragrant and barely golden. Let cool.
- Whisk dry ingredients: In a medium bowl, whisk together flour, toasted oats, cinnamon, nutmeg, baking soda, baking powder, and remaining ¼ teaspoon salt.
- Mix wet ingredients: In a small bowl, whisk egg, maple syrup, yogurt, olive oil, and vanilla until smooth.
- Squeeze zucchini: Grab handfuls of salted zucchini and squeeze firmly over the sink until as dry as possible. Use a clean dish towel or paper towels.
- Combine: Pour wet ingredients into dry. Fold gently with spatula until just combined – a few streaks of flour are fine. Fold in squeezed zucchini and mix-ins. Do not overmix.
- Fill muffin cups: Divide batter evenly among 12 cups, filling nearly full. Use a cookie scoop for even portions.
- Bake: Bake for 18–20 minutes, rotating halfway. A toothpick inserted into center should come out clean or with a few moist crumbs. Tops should be golden and domed.
- Cool: Let rest in pan for 5 minutes, then transfer to a wire rack to cool completely. Wait at least 15 minutes before serving for best texture.
Notes
The zucchini squeeze is non-negotiable – it prevents soggy, flat muffins. Measure flour by spooning and leveling to avoid dry results. Overmixing leads to tough muffins; stop folding while a few streaks of flour remain. For best texture, let muffins cool on a rack. Store in an airtight container at room temperature for up to 3 days, in the fridge for 5 days, or freeze individually for up to 3 months. Reheat in a toaster oven at 300°F for 5 minutes.