Oatmeal Summer Squash (Zucchini) Muffins

READY IN: 35mins
Recipe by l-dakin

One word: Glorious! A MUST try

Top Review by chefdownunda

I had a bit of trouble making these. The recipe says use a tooth pick to determine doneness, but the toothpick never came up completely dry. I found this was due to the fact that the zucchini never really dries out, even after the muffins are well and truly done. They were a bit like baked apples bits - a bit moist. After about 24 hours, the zucchini does kind of melt away or dry up such that you can't realy tell it's there. I actually liked the muffins a lot more then. There wasn't a massive amount of flavour, though, and a little jam or spread helped a lot, although maybe if you bake it until just browned (mine were a few minutes more than just browned) they would taste different.

Ingredients Nutrition


  1. Preheat oven tp 400 degrees F.
  2. Combine flours, oats, baking powder, salt, cinnamon in a medium-large bowl.
  3. In a medium bowl, combine egg, milk, oil and honey. Mix well. Add wet ingredients to dry ingredients and stir until just moistened. Gently fold in zucchini.
  4. Fill lined or well greased muffin tins 2/3 full. bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
  5. Cool on wire rack.

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