A few notes to address before diving into the recipe: These bake up pretty much the same size as when scooped into the tins, so don’t expect them to rise dramatically. I love walnuts, but pecans and perhaps even pistachios would work nicely here, too. If you want to swap in a whole grain, whole wheat pastry flour would be an equal substitute here. In the interest of keeping them dairy-free, you can use coconut oil instead of butter. Regarding greasing the tins vs. using paper liner, this is definitely better suited to greasing the tins. I used olive oil cooking spray, and it worked like a charm. No need to flour the tins once coating them.
- 2 cups 200 grams old fashioned rolled oats (not quick cooking)
- 1 cup 145 grams all purpose flour
- ½ teaspoon 4 grams baking soda
- 1 teaspoon 4 grams fine sea salt
- ¾ cup 70 grams walnuts, chopped & toasted
- 6 tablespoons 84 grams butter, melted
- ½ cup 120 ml maple syrup
- 1 large egg
- ½ teaspoon vanilla extract
- 1 medium zucchini grated (about 1 ½ cups / 150 grams)
Preheat the oven to 325ºF (160ºC). Grease a 12 cup muffin tin.
Add the oats, flour, baking soda, salt, and walnuts to a deep bowl. Stir with a fork to combine.
Add the butter, syrup, vanilla, and egg to a small bowl. Whisk until well blended.
Pour the butter mixture over the oat mixture. Use a fork to stir until just combined, and there are no visible dry bits of flour.
Stir in the zucchini.
Spoon into the prepared muffin tins. Bake until golden around the edges, and set in the center, about 25 minutes. Transfer pan to a wire rack, and let the oatcakes cool at least 15 minutes before serving.