Zucchini muffins with pecans
 
Prep time
Cook time
Total time
 
Moist zucchini muffins with toasted oats and pecans will provide a sweet, delicious start to your day and sneak in some extra vegetables!
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12 servings
Ingredients
  • 1 stick (8 Tbsp.) unsalted butter
  • 2 medium zucchini (7-8 oz. each)
  • ½ cup oats (not quick cooking)
  • 1½ cups flour, plus 1 Tbsp.
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. Kosher salt
  • ¾ cup sugar
  • ½ cup milk
  • 1 egg, lightly beaten
  • 1 tsp. vanilla
  • ½ cup pecans, coarsely chopped
Instructions
  1. Preheat oven to 350F. Line a 12-cup muffin pan with paper liners.
  2. Melt the butter and allow it to cool slightly.
  3. Coarsely grate the zucchini over a clean towel and squeeze out the excess moisture.
  4. Spread the oats on a baking sheet and toast for 5-7 minutes. Allow to cool slightly, then combine in a medium bowl with the flour, baking soda, baking powder, baking soda, cinnamon, ginger and salt.
  5. Stir in the sugar, butter, milk, egg and vanilla.Fold in the grated zucchini.
  6. Toss the pecans with 1 Tbsp. flour and then fold them into the batter.
  7. Divide batter among the cups of the muffin pan.
  8. Bake for 27-30 minutes or until a tester inserted in the center comes out clean.
Recipe by white plate blank slate at https://whiteplateblankslate.com/zucchini-muffins/