One-Bowl Zucchini Muffin Recipe

It’s zucchini season and this is my absolute favourite way to eat zucchini. A great way to incorporate veggies for all ages! This one-bowl recipe is very easy and appropriate for everyone (even babies from 6 months old). These muffins can be enjoyed as part of breakfast or as a snack.

To maintain freshness, I usually freeze half the muffins to defrost when I’m ready to eat them.

These muffins are sooooo delicious!

This recipe uses 2 cups of grated zucchini:

One-Bowl Zucchini Muffin Recipe

Ingredients

3 cups whole wheat flour or all purpose flour

1/2 cup ground flax

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp cinammon

1/2 tsp ground nutmeg

1 cup avocado or canola oil

1 1/2 cup date puree* (see below for instructions)

2 eggs

1 Tbsp vanilla

2 cups zucchini, grated

Preparation

Preheat oven to 350F. Put all ingredients into a large bowl and stir until moistened. Transfer the batter to muffin tins and bake for 20 minutes.

Makes 18 muffins.

For best results, reheat the muffins right before enjoying them.

*How to prep the date puree

Bring 3 cups pitted dates and 1 1/3 cups water to a boil. Simmer for 8 minutes. Puree using a hand blender until you get a greek yogurt consistency. For more info about how to prep date puree, check out Mme Labriski’s video here.