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Zucchini Oatmeal Muffins

Zucchini oatmeal muffins bake up hearty and golden with an oat-flecked top and a dense, satisfying crumb. Shredded zucchini folded into the batter keeps each muffin moist while rolled oats add a rustic texture.
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Prep Time 12 minutes
Cook Time 22 minutes
Total Time 34 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1 cup all-purpose flour
rolled oats
  • 1 cup rolled oats, plus extra for topping
baking soda
  • 1 tsp baking soda
baking powder
  • 1 tsp baking powder
cinnamon
  • 1.5 tsp cinnamon
salt
  • 0.25 tsp salt
eggs
  • 2 eggs
brown sugar
  • 0.33 cup brown sugar, packed
honey
  • 0.33 cup honey
vegetable oil
  • 0.33 cup vegetable oil
buttermilk
  • 0.5 cup buttermilk
vanilla extract
  • 1 tsp vanilla extract
zucchini
  • 1.5 cups zucchini, grated and squeezed dry

Equipment

  • 1 sheet pan

Method
 

Prep and heat oven
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners, setting it up for easy filling.
Mix dry ingredients
  1. Combine flour, rolled oats, baking soda, baking powder, cinnamon, and salt in a large bowl until evenly blended, so the oat flecks are distributed.
Mix wet ingredients
  1. Whisk eggs, brown sugar, honey, vegetable oil, buttermilk, and vanilla extract in a separate bowl until smooth and glossy.
Combine and fold
  1. Stir the wet ingredients into the dry ingredients until just combined, stopping as soon as no dry streaks remain to avoid tough muffins.
  2. Fold in the grated zucchini, distributing it through the batter so every muffin has moisture.
Bake
  1. Divide batter evenly among muffin cups, filling each about ¾ full, then sprinkle a pinch of rolled oats on top so the tops stay rustic.
  2. Bake at 375°F for 20–22 minutes until golden and a toothpick comes out clean, with the center springing back when lightly touched.
Cool
  1. Cool in the pan for 5 minutes before transferring to a wire rack to set the crumb and prevent sogginess.

Notes

For the best texture, squeeze the grated zucchini very dry before mixing—this helps the crumb stay dense instead of wet. Store muffins in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months (thaw overnight in the fridge). For a lower-sugar option, replace the brown sugar and honey with a 1:1 baking blend of your choice and bake as directed.