I’ve been getting tons of zucchini and summer squash from my CSA. It’s a challenge to keep up with them all, but these muffins are definitely going to be made again. After my cousins came over for an impromptu sleepover, I made these in the morning to give them a healthy treat for breakfast. Everyone loved them. They’re the perfect texture, light, tender and moist. A hint of cinnamon and some chewy oats make these one delicious breakfast.
Makes 20 muffins
Adapted from Kitchen Confidante
- 2 cups all purpose flour
- 4 tsp baking soda
- 1 Tbsp cinnamon
- 1 tsp salt
- 1/2 tsp baking soda
- 2/3 cup packed brown sugar
- 1/2 cup granulated sugar
- 4 eggs, lightly beaten
- 2/3 cup canola oil (I used light olive oil since I was out of canola)
- 1 cup rolled oats
- 4 cups shredded zucchini, excess liquid squeezed out (about 2 medium zucchini)
Preheat oven to 350°F. Grease two muffin tins with cooking spray and set aside.
In a bowl, whisk together flour, baking soda, cinnamon, salt, baking soda, and sugars together. In a mixing bowl, beat the eggs and oil together until light and well combined. Slowly add in the dry mixture until just combined. Fold in the oats and zucchini. Scoop the batter evenly into the prepared muffin tins (I used a 4oz scoop).
Bake muffins for 17-20 minutes or until golden and a toothpick inserted into the center comes out clean. Remove muffins from the tins and allow to cool on a wire rack.