Step 1

Preheat oven to 350 degrees

Step 2

In a medium bowl mix together rolled oats, cinnamon, nutmeg, salt, and baking powder.

Step 3

In a second medium bowl whisk together eggs, vegetable oil, dark brown sugar, vanilla extract. Slowly stir in milk until all the wet ingredients are blended.

Step 4

Stir in the shredded zucchini.

Step 5

Pour wet ingredients into dry ingredients and mix.

Step 6

Divide the oatmeal mixture among a 12-cup muffin pan coated with cooking spray. Flatten the oatmeal mixture down with a spoon making sure all of the oats are covered with the liquid.

Step 7

Bake for 30 minutes.

Step 8

Remove from the oven and let the oatmeal cups sit for 5 minutes in the pan.

Step 9

Remove from the pan and serve warm with some pure maple syrup or let the baked oatmeal cups cool completely and then store in a container in the refrigerator or freeze.