These muffins are wholesome, tasty, and filling–perfect for breakfast or an anytime snack. Plus, they are an insanely delicious way to get in a veggie serving without even trying.
The zucchini, dates and oats give you something to feel good about; and the chocolate chips give you something to look forward to 😉
Keep in mind that they won’t rise a ton like regular flour muffins, but they are super tender on the inside. I filled my cups almost all the way to the top, which yielded 12 hearty and beautiful muffins.
One note–baking times will vary depending on how much moisture was in your grated zucchini. Be patient and let them bake longer if needed. The olive oil helps to keep them moist.
Enjoy!
Zucchini-Oat Chocolate Chip Muffins
Yield: 12 muffins
Ingredients:
- 1 large zucchini, grated (about 2 cups packed, not drained)
- 2 eggs
- 12 dates, pitted
- 2 cups old fashioned oats
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup olive oil
- 1/3-1/2 cup chocolate chips, plus more for topping (I used Ghirardelli 60%)
Method:
Pre-heat oven to 350 degrees F. Line a muffin tin with paper cups or spray with nonstick spray.
Add to a food processor the grated zucchini, dates, oats, eggs, olive oil and salt. Blend until thick and somewhat smooth—doesn’t have to be that smooth, just enough that oats and dates break down. Then add the baking soda and whir again to combine. Stir in chocolate chips, saving some for topping.
Pour batter into muffin tin. Top with additional chocolate chips.
Bake for about 20 minutes then check for doneness. The muffins will spring back slightly when they are ready. If your finger sinks in when you touch them, they are not done. Mine ended up needing about 30-35 minutes from all of the zucchini moisture, but they turned out wonderful.
