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If you’re anything like me, you have about 5,000 lbs of zucchini and squash stashed away in the bottom drawer of your refrigerator right about now.
Not that I’m complaining.
The one good thing I have come to love about living in the country is the fact that my brother-in-law plus half of our neighbors grow their own gardens and, apparently, they grow an over abundance of beautiful, fresh produce that they then insist on giving to us.
I can take it.
There is nothing more comforting to me than a bubbling squash casserole straight from the oven or a massive pan of roasted summery vegetables warming my belly after a long, cool swim in the Albemarle Sound.
There are only so many squash fueled side dishes you can eat, though, before it seems like you haven’t even made a dent in the contents of the veggie drawer.
Today’s recipe for super healthy zucchini muffins are the perfect way to use up any of that summer squash that may be on its last leg.
They’re an easy grab and go breakfast or snack idea that is light and satisfying and super simple to make.
I chose to make these vegan, just because I like to get down like that, but if you are scared of flax eggs or don’t have them in stock, you can easily use real eggs without any major differences.
These muffins are so incredibly moist (EEK!) and taste like a fluffy cloud of spiced veggie heaven.
You don’t have to feel any guilt whatsoever for stuffing four of these bad boys in your face over the course of the day or if the entire pan only lasts about 2 days.
Been there. Done that.