With autumn soon arriving, I love to stock my freezers with fresh baked goods, veggies and fruits. Keeping these vegetables frozen until winter ensures you have summer-fresh food all year long! As much as I’d LOVE to eat sautéed zucchini for every meal, I think people would be more receptive to something sweet!
These muffins pack a punch of flavor as well as nutrients: fiber, veggie power and a hint of sweetness make them the perfect grab-and-go breakfast!
Here’s what I did with my leftover zucchinis:
Yield: 16-18 cookies
1 medium zucchini, shredded
2 cups oats
1 cup flour (whole wheat is best, but AP is fine)
½ cup ground flaxseed (optional)
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup (4 TBs) butter, melted & cooled (sub: coconut/olive oil)
1 large ripe banana, mashed
1/3 cup honey (sub: agave, maple syrup)
2 teaspoons vanilla
½ cup dark chocolate chunks (I cut up a dark chocolate bar, regular chips are fine)
- Preheat oven to 350 degrees. Place zucchini in a large bowl and sprinkle with salt, sit for 10 minutes. Press the zucchini and drain excess water.
- In a separate bowl whisk together the vanilla, egg, honey, butter, banana, cinnamon, baking powder and baking soda.
- Add the zucchini and stir until combined.
- Stir in the flour, oats and chocolate, mixing until just combined.
- Place two tablespoons of the mixture on a greased baking sheet and bake for 15-18 minutes or until just browned.
Store in an airtight container for up to 5 days or freeze for midnights snacks!