It's that time of year again, zucchini season. The summer squash are exploding from every stand at the farmer's market, dark green, light green, yellow. Every year I hear people groaning about their excess of summer squash but to be honest I've never felt like I had too much of this mild vegetable. I honestly think I could eat grilled zucchini all day, every day of August. It is so good. A little olive oil, a pinch or two of salt, +/- some chili powder or smoked paprika, I never get tired of this simple preparation. And then there's summer squash's sweeter side, the magic of zucchini bread and muffins.
I whipped up these muffins last weekend to keep in my freezer all week, easy to pull out for a mid-morning snack or to tide me over in the late afternoon before dinner. They ended up being the perfect choice. Nothing flashy, mildly flavored, not overly sweet. A true snack. Each one is on the smaller side, good for a quick bite when you need something fast!
These muffins are full of wholesome ingredients, the zucchini obviously, whole grain oats, whole wheat flour, and Greek yogurt. Naturally sweetened for the most part with a little honey (plus just a bit of brown sugar), and lightly spiced with cinnamon. They may not win any beauty contests, but they will give you something tasty and nutritions to sink your teeth into when that craving strikes.
Greek Yogurt Zucchini Muffins
Adapted from Running with Spoons
- 1 cup (120 g) whole wheat or spelt flour
- 1 cup (80 g) old fashioned rolled oats
- 1/2 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1 cup (225 g) plain Greek yogurt
- 1/4 cup (80g) honey
- 2 tbsp (25 g) brown sugar
- 2 tsp vanilla extract
- 1 cup (115 g) shredded zucchini, squeezed of excess liquid
Preheat your oven to 350F (176C) and prepare a muffin pan by lining the cavities with paper liners or greasing them with oil or cooking spray. Set aside.
In a large mixing bowl, combine the flour, oats, cinnamon, baking powder, baking soda, and salt. Set aside.
In a separate bowl, beat the egg until it becomes slightly frothy. Whisk in the yogurt, honey, sugar, and vanilla, mixing until well combined. Fold in the shredded zucchini.
Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the chocolate chips, if using.
Divide the batter evenly among the 12 muffin cups, filling them almost to the top.
Bake for 18-20 minutes, or until the tops of the muffins begin to turn golden brown and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~15 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container
Yields: 12 small muffins