These zucchini oatmeal muffins are one of my favorite ways to sneak veggies into something sweet and totally snack-worthy. They're soft, hearty, and just sweet enough-with ripe banana, a drizzle of honey, and plenty of melty chocolate chips in every bite.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
Zucchini Muffins With Oats
I love that they're made with oat flour and shredded zucchini, so they feel wholesome but still taste like a treat. Perfect for busy mornings, lunchboxes, or an afternoon pick-me-up!
For more tasty breakfast recipes try cornbread muffins, egg bites, and baked oatmeal.
🥒 READ NEXT: 55 Best Zucchini Recipes
Ingredients
- Zucchini - To shred the zucchini, use a food processor or cheese grater, then remove the excess moisture by using a cheesecloth or paper towel to squeeze it out. You can also use yellow squash here!
- Oat flour - Homemade oat flour can be made by grinding rolled oats/quick oats in a coffee/spice grinder, blender or food processor until fine. For Gluten free, use certified GF oats or oat flour.
- Bananas - Most recipes use lots of fat by adding double the amount of oil than in this recipe, but I like to use mashed banana, which works equally well. A Banana is preferred here, but you can substitute it with applesauce too.
- Chocolate chips - You can use dark chocolate chips or cocoa nibs for a healthier choice. Or go for more nutritional options such as chopped nuts, and unsweetened dried fruits, or omit these mix-ins entirely if you prefer plain zucchini muffins.
- Vegetable oil - You can use any vegetable oil that you have. I like to use good-quality olive oil which adds perfect richness and moisture to the muffins. Use coconut oil as a substitute.
- Honey - For natural sweetness. If you prefer to use an alternative sweetener, you can replace honey with maple syrup or agave nectar in equal amounts.
- Vanilla extract - use pure and not artificial kind. I add vanilla to almost every baking recipe as it enhances the overall flavor and aroma of the batter.
- Eggs - Two large eggs (US), egg sizes are slightly different in each country. Eggs provide structure, moisture, and richness to the muffins.
- Cinnamon - Adds warmth and a cozy flavor to the muffins. Use high-quality ground cinnamon such as Saigon. The difference is huge compared to ''regular'' cinnamon.
- If you're not a fan of cinnamon, you can leave it out, or replace it with ground nutmeg or pumpkin spice.
- Baking soda and baking powder - Both are needed for best results. These help the muffins rise and add lightness to the muffins.
- Sugar - You can use raw brown sugar variations as well. And we only need ¼ cup for this recipe.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Chocolate Oatmeal Zucchini Muffins
- No mixer is needed; simply whisk and use a spatula to mix everything. Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
- Grate the zucchini and thoroughly squeeze it using a paper towel to remove excess water. Repeat as necessary.
- Whisk together banana, honey, sugar, olive oil, and vanilla extract in a large mixing bowl until smooth.
- Add the eggs, one at a time, and whisk again until combined.
- Combine oat flour, baking soda, baking powder, cinnamon, and salt. Add this mixture to the wet ingredients and mix with a spatula until well combined.
- Fold in the grated zucchini and chocolate chips. Be sure to mix everything well, but avoid overmixing.
- Scoop the batter into the prepared muffin cups, filling them ⅔ of the way. Optionally, decorate each muffin with additional chocolate chips on top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove the muffins from the oven and place them on a wire rack. Let them cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and transfer them to the wire rack to cool completely. This step helps prevent sogginess. Enjoy!
Recipe Troubleshoot
Why are my zucchini muffins so dry?
Zucchini muffins are typically moist due to the high water content in zucchini. However, if you're experiencing dryness in these muffins, there are a few tips to keep in mind:
- Don't overmix the batter. Don't overbake the muffins.
- Uneven or incorrect oven temperature - make sure your oven is properly calibrated and preheated to the correct temperature as stated in the recipe. An oven that is too hot or too cool can affect baking times and result in unevenly baked muffins.
- Incorrect moisture levels - Squeeze out excess moisture from the shredded zucchini using a clean kitchen towel, cheesecloth, or paper towels before adding it to the batter.
- Inadequate leavening agents - insufficient baking soda or baking powder can cause the muffins to not rise properly. Ensure that the leavening agents are fresh and within their expiration date for optimal results.
- Oven hot spots - some ovens may have hot spots, causing uneven heat distribution. To counteract this, you can rotate the muffin pan halfway through baking to ensure even cooking.
Tips
- Use the finer side of the cheese grater for finely shredded zucchini, resulting in better texture and appearance.
- Muffin liners are optional, but they do help prevent over-browning to some extent and ensure even baking.
- Fill each muffin cup about ⅔ full for perfectly sized muffin tops.
- Just like with most baking recipes, avoid overmixing the batter to maintain moist and soft muffins. Mix just until combined.
- Avoid opening the oven door during baking. Opening the oven door can cause a drop in temperature, affecting the baking process. Try to resist the temptation to peek until the muffins are close to being done.
- Use room temperature ingredients. Let eggs and other refrigerated ingredients come to room temperature before use. This helps with better incorporation and smoother batter.
How to ensure your muffins are done?
Do a toothpick test! Insert a toothpick into the center of a muffin to check for doneness.
If the toothpick comes out clean, the muffins are ready. If not, bake for a few more minutes and retest.
Freezing And Storing Instructions
- To Store. Refrigeration isn't the best option for these muffins as it can lead to dryness, so they should be stored loosely on the counter for up to 3-4 days. If using a container, leave the lid slightly open to prevent sogginess.
- To Freeze. You still can freeze them but after thawing they might not be as moist as when freshly baked. Once cooled, store them in a freezer bag and consume them within 2 months, thawing at room temperature or in the microwave.
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Chocolate Zucchini Oatmeal Muffins (Gluten-Free)
Ingredients
Method
- Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
- Grate the zucchini and thoroughly squeeze it using a paper towel to remove excess water. Repeat as necessary.2 cups shredded zucchini
- In a large mixing bowl, whisk together banana, honey, sugar, olive oil, and vanilla extract until smooth. Add the eggs, one at a time and whisk again until combined. No mixer needed!¼ cup olive oil, ¼ cup raw honey, ¼ cup sugar, 1 teaspoon pure vanilla extract, 2 large eggs , ½ cup mashed ripe banana
- Combine oat flour, baking soda, baking powder, cinnamon, and salt. Add this mixture to the wet ingredients and mix with a spatula until well combined.1 teaspoon ground cinnamon, ½ teaspoon baking soda, ½ teaspoon baking powder, 2 cups oat flour, ½ teaspoon kosher salt
- Fold in the grated zucchini and chocolate chips. Be sure to mix everything well, but avoid overmixing.⅓ cup chocolate chips, mini or regular, 2 cups shredded zucchini
- Scoop the batter into the prepared muffin cups, filling them ⅔ of the way. Optionally, decorate each muffin with additional chocolate chips on top before baking. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the muffins from the oven and place on a wire rack. Let them cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and transfer them to the wire rack to cool completely. This step helps prevent sogginess. Enjoy!
Nutrition
Video
Notes
- Vegan modifications - instead of egg you can use flax egg (for 1 egg replacement: combine 1 tablespoon flaxseed meal and 3 tablespoons water; let gel for 5 minutes) and make sure your chocolate chips are vegan too. Honey can be replaced with agave nectar or maple syrup.
- FLAVOR & TEXTURE: Ultra moist with a crumbly golden brown top thanks to oat flour, with a hints of vanilla, cinnamon, and sweetness from honey, sugar and chocolate chips.
- Keep the peel - No need to peel your zucchini! The peel is packed with nutrients and is so thin and mild that you won't even notice it in the muffins. Just give your zucchini a good wash, trim the ends, and grate away. But, take care to pick your zucchinis preferably in season and without bruises or scratches. Some older variations of zucchinis will, in fact, have slightly tougher and bitter-tasting skin. In this case, yes, remove it!
- Squeeze out the moisture - Don't forget this crucial step! After grating the zucchini, place it on a pile of paper towels or use a linen or special cheesecloth. Apply pressure to squeeze out as much moisture as possible. Repeat the process until you've removed most of the water.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Oatmeal Zucchini Muffins: FAQs
Absolutely! Transform these muffins into adorable bite-sized treats by using a mini muffin pan. Keep in mind that the baking time will be shorter, so begin checking for doneness at around 12-14 minutes. Enjoy!
For optimal storage, freeze the cooled muffins right away in an airtight container. When ready to enjoy, thaw them at room temperature or, if you prefer, microwave each muffin on high for 20-30 seconds until heated through. After thawing muffins may have slightly dryer texture.
To store muffins, let them cool completely and place them in an airtight container at room temperature for up to 2-3 days. For longer storage, individually wrap the muffins and freeze them for up to 2-3 months in a freezer-safe container or bag.
Zucchini Recipes
Zucchini is one of my favorite healthy summer vegetables! If you're in the mood for more savory zucchini recipes, try these yummy readers' favorite recipes next!
Related: How To Store Zucchini
Join TYB
Insider
Get access to exclusive recipes,
weekly meal plans, printable
grocery lists, and AD-FREE
browsing designed to make
mealtime easier.
Janet
These muffins are very good! I was just sorry you forgot to mention adding the cinnamon in step 4 :/
Julia | The Yummy Bowl
thank you so much Janet for noticing!
Julia | The Yummy Bowl
Enjoy delicious batch of ultra moist and flavorful zucchini muffins for breakfast!