Oatmeal Zucchini Muffins: a legacy and a recipe

Last night I set to baking some breakfast muffins for my  big boys,  two of them start preschool tomorrow. As I searched Pinterest and pulled out the  kitchen tools I would need to make this recipe something stopped me dead in my tracks.  It was a texture and the smell, all-too-familiar. You see these orange Tupperware in the forefront and background of this photograph were my grandma’s. We recently helped her downsize as she moved into a retirement home. After her children were gifted some of her beautiful things, grandchildren and extended family had the chance to enjoy some of her belongings.  Any that was left over was generously gifted to those in our community through our local buy nothing group. It really was a beautiful extension of who my grandma is –  a completely generous woman.  One of the  special things I was able to bring home with me were some kitchen items, namely her long used Tupperware set.

I am fairly certain these were added to her kitchen when Tupperware parties were a popular event to attend. These large orange canisters hold flour, sugar, and brown sugar and a smaller yellow canister houses cornstarch. These measuring cups are used daily by me and my boys. It’s so incredibly special to know that her fingers touched them, and her hands wrote the labels still taped to the outside of the canisters.

The memory will be particularly special of making these oatmeal zucchini muffins because this morning at 4:10 am, less than 12 hours later, she passed away.  You see my grandma has been in hospice care for a little while now and we knew the end of her life was near. What has been so beautiful about these precious last few weeks was that family members gathered and shared memories and laughed and cared for her. My grandma was gracious, full of humor, loving, and so incredibly grateful right until the end and her children selflessly and generously gave back to her a bit of what was given them as she raised them.


Last week I was able to go with my second son Camper, and my newest addition Copeland, to visit her. She held Copeland for the second time and was even able just a week ago to recall all the names of my boys. She was truly amazing! She had four children herself, five stepdaughters, 23 grandchildren, 46 great-grandchildren and 4 great-great-grandchildren totaling 72 grandchildren in all.

The legacy she left is one of faith, hope, and love. (Those words hung as s banner in her home and her heart). She single-handedly raised her five children, was a huge part of all of her grandchildren’s lives, and continued to take foster children even into her 70s. She really was a rare and remarkable woman.

On that last visit to see her last week, August 29, 2017,  I was able to put her handprint in my Bible. The same hand that touched these kitchen tools and touched my life is imprinted on 1 Thessalonians 5:16-18.

“Always be joyful. Never stop praying. Be thankful in all circumstances, for this is God’s will for you who belong to Christ Jesus.”
‭‭1 Thessalonians‬ ‭5:16-18‬ ‭NLT‬‬

Those hands served God faithfully, touched others daily, and left an impact on so many lives. Her legacy lives on in all of us and I’m so grateful I will be reunited with her someday.

Grandma, I was blessed to have you as an example, my prayer warrior, and to teach me so many special things. You had me in your arms and home from the first days of my life and I am so grateful to have spent some of your last with you. I love you. -Ali Doo

Oatmeal Zucchini Muffins from Simple 2 Something.

Grandma's Oatmeal Zucchini Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

I doubled the recipe to freeze 12 muffins, and in the second batch I took her tip from the end and added 2 mashed bananas! (May try adding carrot next time too.)

1 1/2 cups flour
1 cup old fashioned oats
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup packed brown sugar
1/4 cup honey
1/4 cup vegetable oil
1 tsp cinnamon
2 large eggs
1 tsp vanilla extract
2 cups shredded zucchini

Mix all dry ingredients together, set aside. Mix all wet ingredients together in a separate bowl, fold in zucchini. Make a well in your dry bowl and pour the wet into the dry. Fold the wet into the dry until incorporated. Fill muffin cups 3/4 full. Bake at 350 for 25 minutes.

*add two mashed bananas to the batter to make them Banana Zucchini Oatmeal Muffins*

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