Name: zucchini oatmeal cups
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup rolled oats; 1 cup shredded zucchini; 0.5 cup milk; 1 egg egg; 1 teaspoon baking powder; 0.5 teaspoon cinnamon

What are some of the best zucchini oatmeal cups? What are some of the best treats you’ve ever eaten? What’s the difference between a moist zucchini bread and oatmeal? How cute are these little cups? My grandma used to make a similar zucchini bread every fall, and these zucchini oatmeal cups are my new favorite. How do you keep your memory alive, but with a slightly healthier and more modern twist? Is it easier to make a whole loaf of bread?

What are Zucchini Oatmeal Cups?

Think of zucchini oatmeal cups as single-serving baked oatmeal packed with shredded zucchini for healthy eating. Extra moisture and nutrients. What makes this muffin a healthy muffin? Is it good for breakfast, snacks or dessert? How do you add zucchini to a batter? My kids are picky eaters, but they gobble these up without realizing they’re eating them. How do I get my kids to eat healthy? The glaze on top adds a touch of elegance and sweetness, making these cups an enjoyable treat for the whole family.

Why you’ll love this recipe?

What are some good reasons to eat zucchini oatmeal cups?Flavor: They are bursting with a gentle, sweet flavor that isn’t overpowering. What are some of the best cinnamon and nutmeg blends? What balances everything perfectly? Is it healthy to eat?SimplicityWhat are some of the easiest recipes to make? What is the best way to dump everything into a bowl, mix it up, and bake? No fancy techniques or complicated steps involved. This one’s a lifesaver on busy mornings. •Cost-: The ingredients are super budget-friendly. What are the best ways to eat Zucchini? Why are oats a pantry staple? Plus, you probably already have most of the other ingredients on hand.VersatilityCan you enjoy zucchini oatmeal cups warm or cold? What are some good breakfast ideas? What I love most about this is how adaptable it is. What’s a good substitute for dried cranberries? I made a pie with pecans and maple syrup. It was delicious! If you like baked oatmeal or zucchini bread, these cups will become your new best friend. They are great for meal prep. I always make a big batch on Sunday and they last me through the week.

How do I make Zucchini Oatmeal Cups?

Quick Overview

How do I make zucchini oatmeal cups? I’ll start by combining the wet and dry ingredients separately, then gently mixing them together. How do you eat zucchini? Next, you prepare a simple, optional filling. If you’re making a muffin tin, pour the batter over the filling and bake until golden brown and set. Is it possible to drizzle them with a glaze? The entire process takes less than an hour, and the results are well worth the effort. What is the best part? You probably already have most of the ingredients in your pantry!

Ingredients

For the Main Batter: What are some examples?
• 1 12 cups rolled oats (not instant! ), I always use old-fashioned – they give the best texture.
• 1 cup all-purpose flour (or gluten-free blend, see FAQ), Make sure to measure your flour. Too much flour can make cups dry.
• 12 cup brown sugar, packed, You can use light or dark brown.
• 1 teaspoon baking powder, Make sure your baking is fresh, or your cups won’t rise properly.
• 12 teaspoon baking soda, Same goes for the baking powder!
• 1 teaspoon ground cinnamon, Adds a lovely warm flavor.
What is the best way to use ground nutmeg?
• ½ teaspoon salt, Balances the sweetness.
• 1 cup milk, I’ve tested this with almond milk and it actually made it even better.
• 1 cup unsweetened applesauce, Adds moisture and sweetness.
• 14 cup melted coconut oil (or vegetable oil), Coconut oil adds a subtle coconut flavor, but you can also use coconut milk to make it more flavorful. Is it safe to use neutral oil?
• 1 large egg, Lightly beaten, helps bind everything together.
• 1 teaspoon vanilla extract, A must for that classic baked good flavor!
• 2 cups shredded zucchini, gently squeezed to remove excess moisture, This is key! Too much moisture will make the cups soggy.

For the Filling:
• 12 cup Cream Cheese, softened, Full-fat or low-fructose works great.
• ¼ cup powdered sugar, Sift it to prevent lumps!
• 12 teaspoon vanilla extract, Enhances the cream cheese flavor.

For the Glaze:
• ½ cup powdered sugar, Again, sift it!
• 2-3 tablespoons of milk (dairy or non-dairey), Add more or less milk to achieve your desired desired taste.
• 12 teaspoon vanilla extract, Optional, but recommended!

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. I prefer using paper liners for easy cleanup, but greasing the pan works just as well. If you’re using a silicone muffin tin, you might want to skip the liners altogether!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the rolled oats, flour, brown sugar, baking powder and baking soda. Set aside. What are some good spices to use: cinnamon, clove How do you make sure everything is evenly distributed – you don’t want a mouthful of baking soda!

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the milk, applesauce, melted coconut oil, egg, vanilla, and salt. Set aside. Is coconut oil too hot for eggs?

Step 4: Combine

Mix wet ingredients into dry ingredients and mix until just combined. Don’t overmix! Can overmixing lead to tough zucchini oatmeal cups. Gently fold in the shredded zucchini. What should I do to make a batter that is thick and lumpy?

Step 5: Prepare Filling

In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Set aside. Is it smooth and creamy? Make sure the cream cheese is really soft, or you’ll end up with a lumpy filling.

Step 6: Layer & Swirl

How do you fill a muffin cup with oats? Add a dollop of cream cheese filling to each cup. Use a toothpick or knife to gently swirl the filling into the batter. What is the marble effect? Don’t over-swirl, or the filling will disappear completely!

Step 7: Bake

Bake for 20-25 minutes, or until toothpick inserted into the center comes out clean. Keep an eye on them – ovens can vary! If the tops are browning too quickly, you can tent the muffin tin with foil.

Step 8: Cool & Glaze

Let the zucchini oatmeal cups cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once cool, whisk together the powdered sugar, milk, and vanilla extract for the glaze. Drizzle the glaze over the cups. I like to let the glaze set for a few minutes before serving.

Step 9: Slice & Serve

These zucchini oatmeal cups are best served slightly warm or at room temperature. They pair perfectly with a cup of coffee or tea. You can also slice them in half and spread them with a little butter or cream cheese for an extra-indulgent treat. Enjoy!

What to Serve It With

These zucchini oatmeal cups are incredibly versatile and can be served for a variety of occasions.
For Breakfast: Pair them with a hot cup of coffee or a refreshing glass of orange juice. They make a quick and easy breakfast on-the-go. I love to microwave them for about 20 seconds to warm them up before eating.
For Brunch: Arrange them on a platter with fresh fruit and a selection of cheeses. They add a touch of sweetness and heartiness to any brunch spread. Consider serving them with mimosas or bellinis for a festive touch.
As Dessert: Serve them warm with a scoop of vanilla Ice Cream or a dollop of whipped cream. They make a light and satisfying dessert after a heavy meal. A drizzle of chocolate sauce or caramel would also be delicious.
For Cozy Snacks: Enjoy them with a warm glass of milk or a cup of herbal tea. They’re perfect for a cozy afternoon snack. My family loves to eat them while watching movies on a rainy day. My family tradition is to have them every sunday for brunch.

Top Tips for Perfecting Your Zucchini Oatmeal Cups

Over the years, I’ve learned a few tricks to make these zucchini oatmeal cups absolutely perfect every time.
Zucchini Prep: Be sure to squeeze out as much excess moisture from the shredded zucchini as possible. I like to place it in a clean kitchen towel and wring it out. This prevents the cups from becoming soggy. Freshly grated zucchini is always best. Avoid using pre-shredded zucchini, as it tends to be drier.
Mixing Advice: Don’t overmix the batter! Overmixing can develop the gluten in the flour, resulting in tough cups. Mix just until the ingredients are combined. I use a rubber spatula to gently fold everything together.
Swirl Customization: Get creative with your swirling technique! You can create different patterns by swirling the cream cheese filling in different directions. I like to use a toothpick to create a figure-eight pattern. You can also add a sprinkle of cinnamon or cocoa powder to the filling for extra flavor and visual appeal.
Ingredient Swaps: Feel free to experiment with different ingredient substitutions. You can use whole wheat flour instead of all-purpose flour for a nuttier flavor. You can also substitute honey or maple syrup for the brown sugar.
Baking Tips: Keep a close eye on the cups while they’re baking. Ovens can vary, so the baking time may need to be adjusted. If the tops are browning too quickly, you can tent the muffin tin with foil.
Glaze Variations: The glaze is optional, but it adds a touch of sweetness and elegance. You can customize the glaze by adding different flavors, such as lemon zest, orange extract, or a pinch of cinnamon. I also love using a cream cheese glaze instead of a powdered sugar glaze.

Storing and Reheating Tips

These zucchini oatmeal cups are great for meal prepping and can be stored in a variety of ways.
Room Temperature: You can store them at room temperature in an airtight container for up to 2 days. Make sure they’re completely cool before storing them to prevent condensation.
Refrigerator Storage: For longer storage, keep them in the refrigerator in an airtight container for up to 5 days. They may become slightly denser in the refrigerator, but they’ll still taste delicious.
Freezer Instructions: To freeze them, wrap each cup individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight or at room temperature for a few hours before serving.
Glaze Timing Advice: If you’re planning to store the cups, it’s best to add the glaze just before serving. This will prevent the glaze from becoming sticky or dissolving during storage. I usually make the glaze fresh each time I serve them.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Simply substitute the all-purpose flour with a gluten-free blend. I recommend using a blend that’s designed for baking. You may also need to add a binder, such as xanthan gum, to help hold the cups together. Follow the instructions on your gluten-free flour blend for the best results.

Do I need to peel the zucchini?

No, you don’t need to peel the zucchini. The zucchini skin is very thin and tender, and it adds a bit of extra fiber and nutrients to the cups. However, if you prefer, you can peel the zucchini before shredding it. The cups will still taste great either way.

Can I make this as muffins instead?

Yes, you can definitely make this as muffins! Simply pour the batter into muffin tins and bake for about 18-22 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven and the size of your muffins.

How can I adjust the sweetness level?

If you prefer a less sweet treat, you can reduce the amount of brown sugar in the recipe. You can also substitute some of the brown sugar with a natural sweetener, such as honey or maple syrup. If you like a sweeter treat, you can add a bit more brown sugar or use a sweeter glaze.

What can I use instead of the glaze?

If you don’t want to use a glaze, there are plenty of other options! You can dust the cups with powdered sugar, drizzle them with melted chocolate, or top them with a dollop of whipped cream. You can also skip the topping altogether and enjoy them plain.

Final Thoughts

So, there you have it – my go-to recipe for zucchini oatmeal cups! I genuinely hope you try this recipe, because it truly is one of my favorites. They’re moist, delicious, and surprisingly healthy. Plus, they’re so easy to make, even on the busiest of days. If you enjoyed this recipe, you might also like my baked oatmeal recipe or my Chocolate Chip zucchini bread. Happy baking, friends! I can’t wait to hear how yours turn out! Leave a comment below and let me know if you tried them and what you think. Don’t forget to rate this recipe and share it with your friends!