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Zucchini Oatcakes | In Jennie's Kitchen

Zucchini Oatcakes

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.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins


  • 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.