Feel-Good Zucchini Muffins

Ingredients

• 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)

Steps

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Grate zucchini on the large holes of a box grater. Squeeze the shredded zucchini with paper towels a few times to remove the moisture.

3. 3

   Blend all ingredients in a blender until a chunky batter comes together.

4. 4

   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.

5. 5

   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!