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I had a couple of pumpkin ideas in mind for this week. But I also had a couple of wrinkly near-rotten zucchini in my fridge. So zucchini won due to time sensitivity, but it’s all still squash anyways right?
That’s not really true. Squashes are a diverse bunch with all their shapes and shades and edible ambitions. You wouldn’t make a zucchini pie for Thanksgiving. You wouldn’t spiralize raw pumpkin into pumpkin zoodles (poodles?). Or would you?
Well I am pretty certain that you wouldn’t carve a face on a zucchini. Or would you?
Well you definitely wouldn’t put a candle inside a zucchini. You wouldn’t, there’s no room.
Tangential squash musings, sorry. Back to muffins…
Oaty. Oat flour is kinda my jam if you haven’t noticed by now. But this recipe has another oat ingredient: oat bran. Oat bran has about twice as much fiber per cup as rolled oats. And even if you’re a bran muffin hater, oat bran really doesn’t taste bran-y like wheat bran does. But it does add texture. And it definitely adds wholesomeness.
Zucchini squeezing. Zucchini has a surprising amount of liquid in it. So to avoid mushy muffins, we must…
Wrap them up.
Give them a towel hug.
Be amazed by how much zuc juice comes out (check it out in the video!)
The glaze. Sweet and tangy or just sweet, it’s up to you. There are 2 ways to make the glaze: with non-dairy milk or with non-dairy yogurt. Personally I prefer the sweet and tangy version with the yogurt, but in case you don’t have non-dairy yogurt around, or don’t want to use it, non-dairy milk works too. Both make for a superb sweet molasses-spiked sauce.
- 2 medium zucchini
- 1 cup oat flour
- 1/2 cup oat bran (or more oat flour)
- 8–10 pitted medjool dates
- 2 tbsps molasses
- 2/3 cup non-dairy milk
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1 tbsp baking powder
- 2 tbsps non-dairy milk OR 3 tbsps non-dairy yogurt
- 1 tsp molasses
- 1/2 cup powdered sugar (blender-blitzed or store-bought)
- FOR THE MUFFINS: Preheat the oven to 350F.
- Grate the zucchini by hand or use a food processor. With a towel or nut milk bag, squeeze out the excess liquid. Set aside.
- Blend the non-dairy milk, molasses, and dates on high until smooth.
- In a large mixing bowl, stir together the flour, oat bran, baking powder, and spices.
- Add the zucchini and wet ingredients to the mixing bowl. Stir together until combined.
- Divide the batter between 6 muffin tins, filling each 2/3 of the way. Use muffin liners or lightly grease with coconut oil.
- Bake for 20-22 mins at 350F until the center bounces back when lightly pressed.
- Remove the muffins from the oven and let them cool.
- FOR THE GLAZE: Whisk together all the ingredients. If it is too thin, add more sugar. If it is too thick, add a tiny bit more yogurt/milk. Refrigerate for an even thicker consistency.
- Once the muffins are completely cool, top them with glaze. Serve immediately.