Zucchini Breakfast Muffins

As you can tell by our last 2 recipes we’ve been on a serious muffin kick lately. With back to school season in full swing, these are the ultimate grab-and-go breakfast. These muffins are delish, super moist, and secretly packed with veggies- a triple threat if you ask me!

The best part is that they come together in one bowl so cleanup is a breeze. If you haven’t jumped on the silicone muffin liner train DO IT - they’re naturally nonstick and soooo easy to clean. The fact that they are dishwasher safe makes it so  you really have no scrubbing to do. 

INGREDIENTS:
2 medium zucchini, grated - you do not have to squeeze out the water
1 teaspoon cinnamon
1/2 cup brown sugar
zest and juice of 1 orange
1/4 cup oil 
2 eggs 
1 teaspoon salt 
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cup flour 
1 cup oats 

DIRECTIONS: 
Preheat your oven to 350 degrees. 

Grate 2 medium zucchini into a large bowl. Add the 1 teaspoon cinnamon, 1/2 cup brown sugar, zest and juice of 1 orange, 1/4 cup oil, 2 eggs, 1 teaspoon salt, 1/2 teaspoon baking soda and 1 teaspoon baking powder

Mix together until combined. Add the 1 1/2 cups flour and mix well then add the 1 cup oats and mix until combined. 

Fill your muffin tins/liners 3/4 of the way up and bake in the oven for 25-35 minutes or until a toothpick comes out clean. 

*You can totally bake this in a loaf pan, but cooking time will likely be about an hour.