Feel-Good Zucchini Muffins

• rolled oats (not quick oats)↗2 cup
• medjool dates, pitted (about 3/4 cup)↗8
• olive oil↗0.5 cup
• real maple syrup↗0.25 cup
• zucchini, grated (about 1 medium zucchini)2 cups
• eggs↗2
• baking soda↗1 teaspoon
• coarse kosher salt↗0.5 teaspoon
• chocolate chips (optional, for topping)↗

Step-by-step instructions

1. 1

   Preheat Oven: Preheat the oven to 350 degrees.

2. 2

   Prep Zucchini: 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

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

4. 4

   Bake: 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

   Finish and Store: 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!