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Wrap grated zucchini in towel and press down to draw out moisture. Set aside.
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Pour oats, baking soda, baking powder, and salt into blender.
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Pulse until finely ground.
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Add lemon juice, lemon zest, mashed banana, eggs, honey/maple syrup and oil to blender. Blend.
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Fold in drained zucchini.
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Portion into a liner muffin tin and bake for 20-22 minutes.
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Enjoy!
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Blueberry Spinach Smoothie
Crustless Potato Asparagus Quiche
Healthy Chocolate Muffins (with veggies!)
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