What if I don't have a blender?

Because of the dates, this recipe really requires a blender or food processor break them down into a smooth batter. You could try chopping them very finely but the texture will just be a little different!

Can I use something other than zucchini?

I'd recommend checking out one of these other similar muffin recipes! Banana Bread Muffins Pumpkin Muffins Apple Muffins Carrot Muffins

What can I use instead of dates?

Other readers have substitutes other dried fruit (raisins, apricots, etc.) and it's worked great! Another reader said they omited the dates entirely and it worked out fine, and another used mashed bananas instead, but we haven't tried it ourselves to confirm. We'd love to hear about what substitutes you find that work!

What other add-ins would be good?

I love these with chocolate chips, but I think adding some chopped nuts (like walnuts) would be delicious too! I could also see adding some lemon zest being delicious too to really up the summer vibes!

How should I store these and how long do they keep?

I like to keep these in an airtight container in the fridge. They should keep for up to a week in the fridge!

Healthy Zucchini Muffins

Description

The BEST healthy zucchini muffins – made with all the yummy feel-good ingredients: oats, zucchini, dates, maple syrup, and olive oil. Just blitz up in a blender and pour! YUM.

Ingredients

Units Scale

2 cups rolled oats (not quick oats)
8 medjool dates, pitted (about 3/4 cup)
1/2 cup olive oil
1/4 cup real maple syrup
2 cups zucchini, grated (about 1 medium zucchini)
2 eggs
1 teaspoon baking soda
1/2 teaspoon coarse kosher salt
chocolate chips (optional, for topping)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat the oven to 350 degrees.
Prep Zucchini: Grate zucchini on the large holes of a box grater. Squeeze the shredded zucchini with paper towels a few times to remove the moisture.
Make Batter: Blend all ingredients in a blender until a chunky batter comes together.
Bake: Pour batter into a greased or lined muffin tin. Sprinkle with chocolate chips. Bake for 15-18 minutes, until the tops gently spring back when you press into them.
Finish and Store: Sprinkle warm muffins with sea salt if you’re into that kinda thing. These muffins keep in the fridge in an airtight container for up to a week!

Notes

I recommend reserving a little bit of the grated zucchini, blend everything, and then add the last bit of zucchini so it doesn’t all get too pureed.

Chocolate chips contain refined sugar, which maybe isn’t a big deal if you have, like, 7 of them on top of the muffin. But if you are trying to keep these COMPLETELY refined sugar free, be sure to skip the chocolate chips on top and opt for cacao nibs, toasted coconut, or chopped nuts instead.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Snack
Method: Bake
Cuisine: American

Keywords: zucchini muffin, healthy zucchini muffin, zucchini recipe