It’s the time of summer where local zucchini is dominating gardens, markets and grocery stores. Besides making zoodles, stuffed or grilled zucchini or dehydrating into chips, zucchini is a great addition to baking as it provides so much moisture. Consider making a double-batch of these healthy, whole grain muffins to freeze some for easy snacks or breakfast on-the-go!

Makes 12 muffins

½ cup olive oil

½ cup maple syrup or honey

2 eggs

2/3 cup plain yogurt, kefir or buttermilk

1 tsp cinnamon

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1.5 cups zucchini, grated

2 cups whole grain flour

½ cup toasted walnuts or pecans (optional)

Preheat oven to 375F and grease or line a regular 12 cup muffin tin. In a large bowl, whisk together the oil and maple syrup or honey. Add eggs and beat well. Add yogurt, cinnamon, baking powder, soda and salt. Stir in zucchini then the flour and nuts if using. Do not overmix. Divide evenly amongst the muffin cups. Bake for 20-25 minutes until a toothpick inserted in the centre comes out clean.