Name: Chocolate Chip Zucchini Oatmeal Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup (115 g) grated zucchini, loosely packed, moisture squeezed out; ¾ cup (193 g) unsweetened applesauce (can substitute very ripe banana); ¼ cup (59 ml) milk of choice; ⅓ cup (79 ml) maple syrup or honey*; 2 large eggs; ¼ cup (59 ml) avocado oil or melted coconut oil; ½ tablespoon pure vanilla extract; 2 ½ cups (240 g) rolled oats (certified gluten-free, if needed); 1 teaspoon ground cinnamon; ¼ teaspoon nutmeg; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ⅓ cup (60 g) chocolate chips, plus extra for topping

Introduction

These chocolate chip zucchini oatmeal muffins are hearty yet fluffy, naturally sweetened, and a delicious way to add some veggies to your day. Made with blended oats instead of flour, they offer a tender texture using simple pantry ingredients. Perfect for meal prep, freezer storage, or a wholesome snack any time.

A white bowl lined with a light grey and white striped cloth holds a pile of golden brown muffins, each studded with small dark chocolate chips on top, showing a soft, slightly crumbly texture. Around the bowl on the white marbled surface are green zucchinis, some whole and some sliced, scattered oatmeal flakes, and two white bowls filled with oat flakes and chocolate chips. Additionally, two glasses of milk are placed on the top left corner. The scene feels fresh and homemade with natural light highlighting the textures and colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (115 g) grated zucchini, loosely packed (moisture squeezed out)

¾ cup (193 g) unsweetened applesauce (can substitute very ripe banana)

¼ cup (59 ml) milk of choice

⅓ cup (79 ml) maple syrup or honey*

2 large eggs

¼ cup (59 ml) avocado oil or melted coconut oil

½ tablespoon pure vanilla extract

2 ½ cups (240 g) rolled oats (certified gluten free if needed)

1 teaspoon ground cinnamon

¼ teaspoon nutmeg

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

⅓ cup (60 g) chocolate chips, plus extra for topping

Instructions

Step 1: Preheat your oven to 350℉ and line a 12-hole muffin tin with liners. For best results, use silicone liners or disposable liners with a silicone coating to prevent sticking. If using traditional paper liners, lightly spray them with cooking spray.

Step 2: Place the grated zucchini in the center of a clean dish towel or paper towel. Wrap and squeeze out as much moisture as possible to avoid soggy muffins.

Step 3: In a medium bowl, combine the drained zucchini, applesauce, milk, maple syrup, eggs, oil, and vanilla extract. Whisk until smooth and set aside.

Step 4: Add the oats, cinnamon, nutmeg, baking powder, baking soda, and salt to a blender. Pulse until the oats become a fine flour-like texture, about 10-15 seconds, shaking the blender as needed for even grinding.

Step 5: Pour the oat mixture into the bowl with the wet ingredients. Stir gently with a spatula until combined into a batter.

Step 6: Fold the chocolate chips into the batter. Then, divide the batter evenly among the 12 muffin liners. Sprinkle extra chocolate chips on top if desired.

Step 7: Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For precision, muffins are done when they reach an internal temperature of 200℉.

Step 8: Let the muffins cool in the pan for at least 15 minutes. This helps them firm up and makes it easier to remove them from the liners.

Tips & Variations

Always squeeze out moisture from the zucchini to prevent mushy muffins.

Blending the oats finely creates the best texture; be patient with your blender for a tender result.

You can substitute very ripe banana for applesauce if preferred.

Use maple syrup instead of honey for children under 1 year.

For mini muffins, reduce baking time to about 10 minutes.

Try adding raisins along with chocolate chips for extra sweetness.

FAQs

Can I use whole wheat flour instead of oats?

While this recipe uses blended oats for texture and moisture, you can try substituting whole wheat flour. Use about 2 to 2 ¼ cups; expect a slightly denser muffin. The oat-based flour gives a uniquely tender result that’s harder to replicate exactly with traditional flours.

Can I add zucchini directly into the blender?

You can add zucchini to the blender, but be sure to squeeze out excess water first to avoid soggy muffins. Blending zucchini changes the texture but works fine if preferred.