Oat milk is an excellent substitute for dairy products in quick breads, like these moist and hearty zucchini muffins. Note: Smaller zucchini have a milder taste, so if you can find them, they’ll work a bit better in this recipe than larger zucchini. —Vallery Lomas
Test Kitchen Notes
This recipe is shared in partnership with Planet Oat. —The Editors
12 standard-size muffins
For the muffins:
1 1/2 cups
shredded zucchini, lightly packed
1 1/4 cups
fine sea salt
Planet Oat Original Oatmilk
roughly chopped walnuts, toasted (optional)
Preheat the oven to 350°F and place a rack in the middle. Prepare a 12-cup muffin pan with liners, or use baking spray with flour.
Trim the ends from the zucchini and grate with a box grater, or shred in a food processor. Place the shredded zucchini in paper towels or a clean dish towel. Wring to remove excess water.
In a medium-size bowl, combine the flour, baking powder, cinnamon, salt, and baking soda. Whisk to combine.
In a large bowl, combine the eggs, oil, Oatmilk and vanilla extract. Using a hand whisk, whisk to combine. The mixture will appear glossy, yellow, and smooth. Add the granulated sugar and whisk well.
Whisk in the flour mixture to the wet ingredients, stirring just until no pockets of flour remain. Stir in the shredded zucchini and walnuts until they are evenly dispersed throughout the muffin batter.
Spoon the batter evenly into the 12 muffin cups. Bake until they are golden around the edges, and a toothpick inserted deep into the middle of the muffin comes out clean, about 20 to 25 minutes. Remove from the oven and let cool on a cooling rack for 20 minutes.
Meanwhile, prepare the glaze: In a small bowl, whisk the powdered sugar with the Oatmilk and vanilla extract.
Once the muffins have cooled, spoon the glaze over the top of each muffin and serve. The muffins can be stored in an airtight container at room temperature for up to 4 days.