Zucchini-Oatmeal Muffins


2-1/2 cups all-purpose flour
1-1/4 cups sugar
2/3 cup raisins or nuts
1/2 cup quick-cooking oats (uncooked)
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs, slightly beaten
2 cups firmly packed shredded zucchini
1/2 cup vegetable oil


In a large bowl, mix flour, sugar, raisins/nuts, oats, baking powder, salt, and cinnamon. In a separate bowl, mix eggs, zucchini, and oil. Stir zucchini mixture into flour mixture just until flour mixture is moistened. Do not overmix. Fill greased muffin tins ⅔ full. Bake for 15 to 20 minutes.

Cooking & Recipes


15 to 18 muffins


Chaffee's B&B, Southington, Connecticut

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