Go Back
Zucchini muffin with oats and dates showing a tender crumb and visible zucchini flecks

Zucchini Muffins with Oats and Dates for Breakfast

Zucchini muffins with oats and dates are soft, tender muffins with a naturally sweet flavor and hearty texture. They are an easy breakfast or snack option made with a wholesome blended oat batter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Snack
Cuisine: American
Calories: 215
Ingredients Method Notes

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)

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C).
  2. Grate the zucchini using the large holes of a box grater, then press the shreds with paper towels several times to remove excess moisture.
  3. Reserve a small portion of the grated zucchini if desired. Blend the remaining ingredients together until a chunky batter forms, then stir in the reserved zucchini.
Baking
  1. Transfer the batter into a greased or lined muffin tin and sprinkle the tops with chocolate chips.
  2. Bake for 15-18 minutes, until the muffin tops spring back lightly when pressed.
  3. Add a sprinkle of sea salt to the warm muffins if desired.

Notes

For a more textured muffin, reserve a little grated zucchini before blending and mix it back into the batter afterward so the zucchini pieces remain visible. Chocolate chips add sweetness, but for a completely refined sugar free option, skip them and use cacao nibs, toasted coconut, or chopped nuts instead.