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

Ingredients

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)

1 egg

2 teaspoons vanilla

½ cup dark chocolate chunks (I cut up a dark chocolate bar, regular chips are fine)

Directions

1. 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.
2. In a separate bowl whisk together the vanilla, egg, honey, butter, banana, cinnamon, baking powder and baking soda.
3. Add the zucchini and stir until combined.
4. Stir in the flour, oats and chocolate, mixing until just combined.
5. 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!