Zucchini Bread Muffin Tops from the Oh She Glows app

Oh She Glows app image

When I found out that the Oh She Glows app was on sale for just $0.99 I decided to try it out! It's super fun and easy to use! It has a long scrolling list of recipes you can browse, a search function so you can find a specific recipe, separate sections for Description (Headnote), Ingredients, Directions and Tips for each recipe and even a section where you can add your own personal notes. You can also mark your favourite recipes and find them more quickly, click off the ingredients and the steps as you go so you don't forget where you are along the list and the app stays open (your phone doesn't shut off automatically) so that you don't have to constantly unlock your phone (probably with sticky  hands!).

When I came across this Zucchini Bread Muffin Top recipe, I thought it looked pretty simple and didn't require a super long list of ingredients, plus it's gluten-free, nut-free, soy-free, refined sugar-free and (of course) vegan! Sounded like an all-around win to me! And I got a lot of positive comments from the students when I offered them up after class as part of our Spring Challenge. :-)

MAKES: 14-16 muffin tops
PREP TIME: 15 minutes
COOK TIME: 20 minutes


Zucchini Bread Muffin Tops ingredients
  • 1 1/2 cups (170 g) lightly packed grated zucchini
  • 1 cup (225 g) packed pitted Medjool dates
  • 3/4 cup (180 mL) unsweetened applesauce
  • 1/4 cup (60 mL) virgin coconut oil, melted
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon (5 mL) pure vanilla extract
  • 1/4 teaspoon plus 1/8 teaspoon fine sea salt, or to taste
  • 2 cups (200 g) gluten-free rolled oats, divided
  • 1/2 cup (50 g) dark chocolate or walnuts, chopped (optional)


  1. Preheat oven to 350 degrees F (180 degrees C) and line a large baking sheet with parchment paper.
  2. Grate the zucchini. With paper towel or an absorbent tea towel, gently press out some of the water in the zucchini (just a bit... it doesn't have to be bone dry). Set aside.
  3. Add the pitted dates, applesauce, melted oil, cinnamon, baking powder, vanilla, and salt into a heavy-duty food processor. Process until smooth, stopping to scrape down the bowl as needed. Let the processor run for at least a minute to ensure the mixture gets as smooth as possible.
  4. Add 1 1/2 cups of rolled oats and process for only 4 to 5 seconds, just long enough to roughly chop the oats.
  5. Remove the processor bowl from the base, remove the blade, and spoon the dough into a large bowl. Stir in the remaining 1/2 cup rolled oats, all the zucchini, and the chocolate or walnuts (if using) until thoroughly combined.
  6. Spoon a mound of dough, about 2 to 3 tablespoons worth, onto the baking sheet. (My favourite trick is to use an ice cream scoop, to ensure that each comes out about the same size) Do not press down on the dough to flatten -- simply leave it in a small mound. Repeat until all the dough is used up.
  7. Bake the muffin tops for around 18 to 22 minutes, until semi-firm to the touch and golden brown on the bottom.
  8. Transfer the baking sheet onto a cooling rack for 10 minutes.
  9. Using a spatula, carefully slide each muffin top directly onto a plate and chill in the fridge until completely cool. (The muffin tops will be delicate and doughy in the middle until they are cooled and chilled in the fridge. I find they taste best chilled, too!) Leftovers will keep in an airtight container in the fridge for 4 to 5 days, or you can freeze them (tightly wrapped and sealed in an airtight container) for 2 to 4 weeks.

- Frances Vicente