Photo by Stacy Zarin Goldberg for The Washington Post
These tender, fragrant zucchini oat muffins are sweetened primarily with dates, which, besides sweetness, provide deep flavor and valuable nutrients. Made with whole grains and healthful oil, the muffins have a wholesome sensibility and hearty texture that steps away from the dessert realm into the daily sustenance category, in a good way. They not only taste good, they are a nourishing and energizing way to start your day or fuel your afternoon. The date paste can be refrigerated up to 2 weeks in advance.
Zucchini Oat Muffins
Place the grated zucchini in a colander in the sink; let drain for 20 minutes, then gather it up in your hands to extract as much moisture as possible.
Preheat the oven to 350 degrees. Have a standard-size, 12-well muffin pan at hand. Lightly grease the wells with cooking oil spray or line them with baking paper cups.
Stir together the flour, oats, sugar, baking powder, cinnamon, nutmeg and salt in a medium bowl.
Stir together all the date paste, eggs and oil in a mixing bowl until incorporated, then stir in the grated, drained zucchini. Add the flour mixture and stir until no trace of it remains, then stir in the walnuts.
Divide the batter evenly among the wells. Bake (middle rack) for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Serve warm, or at room temperature.
Makes 12 Servings
Per Serving: Calories 220; Total Fat 11g; (Sat Fat 1g); Protein 4g; Carb 27g; Fiber 4g; Cholesterol 30mg; Sodium 110mg; Total Sugar 12g (Includes 4g added sugar)