Healthy Zucchini Muffins

Summer’s squash is in abundance and this is our favorite way to utilize them.

A pinch to make, a pleasure to eat.

One whir of the food processor and you’re on your way to muffin heaven. Trust us on the olive oil here—generally it gives baked goods a strange flavor but something about pairing it with its Italian counterpart, zucchini, just works. I hope you enjoy this super simple summer staple as much as our family!

Recipe

2 C. oats
2 eggs
½ C. olive oil
¾ C. dates
¼ C. maple syrup
½ tsp cinnamon
1 tsp baking soda
¼ tsp salt
2 zucchini, grated
chocolate chips for topping

To Make

Preheat oven to 350 degrees. Grate zucchini in the food processor and set aside. Blend all remaining ingredients together in the food processor until almost smooth. Pulse in grated zucchini. Spoon fill lined or greased muffin tins and top with chocolate chips (our children’s favorite job). Bake for 18-20 min. So easy. So good.

To Meal Prep

Make a double batch just as instructed above and freeze in a sealed ziplock bag or glass container once cooled. To reheat, pop in the oven or microwave until warmed through. Boom!

Pair With

For a complete feast—Scrambled eggs, bacon or sausage, and yogurt.