Whole Wheat Zucchini Oatmeal Muffins

These muffins make the most of a summer zucchini glut, grating it right into a hearty, cinnamon-scented batter where it melts in and keeps everything moist without anyone clocking the vegetable. They’re the kind of wholesome muffin you can feel good handing to kids.

Two smart moves give them their character. Toasting the oats and pecans before they go in deepens their nutty flavor, a small step that makes a big difference. And apple butter stands in for much of the oil, cutting fat while adding its own fruity sweetness and warm spice.

The grated zucchini brings the moisture, so unlike savory recipes, you don’t want to wring it dry here. Stir the wet into the dry just until moistened, leaving the batter lumpy, since overmixing toughens muffins. A sprinkle of oats on top before baking gives a pretty, rustic finish.

Kitchen Tips

• Toast the oats and pecans before mixing; it deepens their flavor and adds a nutty aroma.
• Don’t squeeze the grated zucchini dry here, since its moisture keeps the muffins tender.
• Mix just until the dry ingredients are moistened; overmixing makes muffins dense and tough.

Variations

• Swap walnuts for the pecans, or add raisins or dried cranberries.
• Use applesauce in place of apple butter for a milder, less spiced version.
• Add a handful of chocolate chips to win over reluctant eaters.