This recipe is great way to use up some of that zucchini abundance from your garden, or your neighbor’s garden, maybe a family member?…You get the idea (wink wink)!!
1cupshredded zucchini (about 1 medium zucchini)
1 2/3cup all-purpose flour (210 grams)
2teaspoons baking powder
1/4teaspoon fine sea salt
1/2cupplain Greek yogurt (123 grams), room temperature
1/2cup coconut oil, melted (110 grams) *
1/4cupmilk (61 grams), room temperature
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1/2cup brown sugar
1/4cup coconut sugar (50 grams) **
*You can also use canola, vegetable or baking olive oil
**You can also use granulated sugar
1cup all purpose flour (120 grams)
1/4cup brown sugar (50 grams)
6tablespoons coldbutter, grated (85 grams)
Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with cupcake liners or grease with cooking spray. Grate the very cold butter and place it in the freezer until ready to use (this is for the streusel topping).
Shred the zucchini and lay it on a tea towel until ready to use. This will remove some of the excess water.
Meanwhile, combine the all-purpose flour, baking powder and salt in a large mixing bowl.
In a small bowl whisk together the yogurt, coconut oil, milk, eggs, vanilla, brown sugar and sugar.
Add the wet ingredients to the dry and mix until just combined. Stir in the zucchini just until it is incorporated. Do not overmix!!
Divide the batter evenly among the prepared muffin cups.
To make the streusel: In a small bowl, add the flour, brown sugar, cinnamon and cold butter.
Mix together with your hands, until you have a crumbly mixture. Sprinkle the muffins evenly with the streusel topping. There’s a lot of streusel, but that’s how I like mine:)!! Place in the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
I hope you make these delicious muffins, and if you do, tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures. Enjoy!
I love this time of year when zucchini is in season and there is an abundance.
I am a huge fan of zucchini bread, and this baked oatmeal will curb some of the cravings without any guilt.
2 cups gluten free old fashioned rolled oats
1/2 cup chopped walnuts (I like to toast mine, but it isn’t necessary)
3 1/2 tablespoons pure maple syrup
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
1 3/4 cups almond milk
1 tablespoon flaxseed (or you can use 1 large egg)
2 tablespoons refined coconut oil, melted
2 teaspoons pure vanilla extract
1 medium size zucchini, grated
Preheat the oven to 375°F.
Spray 2 quart baking dish with cooking spray.
In a large bowl, mix together the oats, 1/4 cup walnuts, baking powder, cinnamon, and salt.
Add in the milk, maple syrup, flaxseed, coconut oil, vanilla and grated zucchini. Stir well to combine.
Pour oatmeal mixture into the prepared baking dish.
Scatter additional 1/4 cup of walnuts on top (optional).
Bake for 40 minutes, until the top is nicely golden. Remove from the oven and let cool for a few minutes.
I like to drizzle almond butter (with a little warmed almond milk whisked in) over the top. It also tastes good with almond milk and maple syrup. You can get creative and top it with whatever you like, or nothing at all:).
I hope you make this amazing baked oatmeal, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures!