Zucchini Muffins Recipe

Name: Zucchini Muffins
Yield: 4 servings
Ingredients: 1 cup flour (half whole wheat flour + half white flour or all white flour); 1/2 cup oat bran; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 2 eggs; 1/2 cup sugar; 2 teaspoons vanilla; 1/3 cup canola oil; 2 cups grated zucchini; 1/2 cup chopped walnuts or pecans

Zucchini Muffins is a JustVeg recipe from the Desserts & Beverages collection. Tender cinnamon zucchini muffins with oat bran and chopped nuts. This version makes 4 servings, uses 12 measured ingredients, and walks through 7 clear steps for practical home cooking.

Yield: 4 servings
Ingredients: 12 measured items
Method: 7 steps with a printable checklist
Collection: Desserts & Beverages

Source: Debbie's Brookside School Cooking Delights recipe collection. Updated April 21, 2026.

Common questions

What is Zucchini Muffins?

How many servings does Zucchini Muffins make?

Zucchini Muffins makes 4 servings. The ingredient scaler on the page can help adjust the quantities when the recipe includes a measurable serving count.

What ingredients do you need for Zucchini Muffins?

Zucchini Muffins uses 12 ingredients, including 1 cup flour (half whole wheat flour + half white flour or all white flour), 1/2 cup oat bran, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. The full measured ingredient list appears in the ingredients checklist on the page.

How do you make Zucchini Muffins?

Preheat to 350 degrees. Line a 12 cup muffin tin with paper or foil liners. Then in a medium bowl combine the dry ingredients: flour, oat bran, baking powder, baking soda, salt, and cinnamon. Set aside. Finally, bake at 350 degrees for 15-20 minutes.