Zucchini Oat Chocolate Chunk Muffins | www.kitchenconfidante.com

Zucchini Oat Chocolate Chunk Muffins

Zucchini Oat Chocolate Chunk Muffins | www.kitchenconfidante.com
Zucchini Oat Chocolate Chunk Muffins

This recipe for Zucchini Oat Chocolate Chunk Muffins are moist and full of the summer’s best zucchini, and hearty with a helping of oats.

Zucchini Oat Chocolate Chunk Muffins | www.kitchenconfidante.com

“Mom, stop getting old!” my son called out from the living room. I had just spent the last 60 seconds in a fluster. “Where did I put the yogurt!?!” I was like a headless chicken, looking for its head, until I opened the freezer. “Gah!” There it was, perched atop the filo dough, exactly where it shouldn’t be.

Zucchini Oat Chocolate Chunk Muffins | www.kitchenconfidante.com

That made for the third time this week that I succumbed to what my husband tells me is OPS: Old People Syndrome. Two weeks into my 40th year, and I’ve come home to find a half-gallon of nearly full milk in the cupboard with the glasses, and earlier this morning I caught myself before I put the half eaten avocado in the drawer with the oven mitts.

Perhaps it’s time to start doing sudoku puzzles.

Zucchini Oat Chocolate Chunk Muffins | www.kitchenconfidante.com

I’m holding on to one bit of solace from my son, though.. We were walking the dog a few evenings ago, when he wrapped his arms around my waist. “Mommy, you’re so beautiful. Even for 40.” “Thanks,” I laughed at his frank but sweet opinion. “Really! You look like you’re 20 or even 18!” he rolled on.

Yeah. He lays it on pretty thick.

It may not be true, but I’ll take it.

Zucchini Oat Chocolate Chunk Muffins | www.kitchenconfidante.com

I may be getting old, but hey, I can make a mean muffin. With zucchinis coming into season, and children on summer vacation who just want to sleep the morning away, c. I’ve been making batches and batches of these Zucchini Oat Chocolate Chunk Muffins for breakfast – they’re loaded with zucchini (and I will, for now, embrace that this is the only way my daughter will eat zucchini), and not too sweet. The occasional chocolate chunk keeps them interested, and overshadows the oats mixed in.

Now as long as I don’t misplace the muffins, we’ll be just fine.

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Zucchini Oat Chocolate Chunk Muffins

1 dozen muffins | Prep: 10 minutes | Cook: 18-20 minutes

Zucchini Oat Chocolate Chunk Muffins are my secret weapon when it comes to winning my daughter over on zucchinis. She loves them. The muffins are moist and full of the summer’s best zucchini, and hearty with a helping of oats. With a touch of sweetness from a few chocolate chunks, this is one kid friendly muffin I don’t mind serving for breakfast.

Ingredients

1 cup all purpose flour

1/2 cup oatmeal

1/3 cup brown sugar

1/3 cup granulated sugar

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/4 cup chocolate chunks

2 cups shredded zucchini, (about 2-3 zucchinis)

2 eggs, lightly beaten

1/3 cup canola oil

Instructions

Preheat the oven to 350 degrees Fahrenheit. In a medium bowl, whisk together flour, oatmeal, brown and granulated sugars, baking powder, baking soda, salt and cinnamon. Stir in chocolate chunks. In a separate mixer bowl, incorporate zucchini, eggs and oil until well blended. Gradually incorporate the dry ingredients. Distribute into paper lined cupcake tray, place in oven and bake for about 18-20 minutes or until a toothpick inserted into the muffins comes out clean.

Comments

  1. Brian @ a thought for food

    So cute… But know that you’re not the only one who does that. I’ve definitely caught myself leaving things in random places.

    Love everything about these muffins. Haven’t done a zucchini bread in a while. May have to change that.

    Reply
    • Liren Baker

      That makes me feel SO much better, Brian. Seriously, the hypochondriac in me was googling early onset dementia, LOL.

    • Liren Baker

      Hi Angela, I meant just regular rolled oats. I’ll update the recipe so it’s clear. I hope you enjoy it, happy baking! :)

  2. Ace Viray

    Nice blog..I want to share my Philippines Food Recipes blog. http://philippinesfoodrecipes.wordpress.com this blog helps you how to prepare best filipino foods in easy way with no hassle. If you have suggestion or if want to know the recipe of specific filipino foods you want to prepare just let me know i will post it. I’m glad to help you. thank you.

    Reply
  3. Monet

    Smile. I feel like I have an old brain and I’m only 27! It must be something about motherhood :-) These muffins look WONDERFUL. Thank you for sharing. Beautiful shots as always ;-)

    Reply
  4. Ana

    Aww I couldn’t wait to try this! My man is crazy about zucchini bread and muffins so I though I’d surprise him.
    He loved them, and so did I. However, we did feel they came out a little on the dense side, still moist but… any thoughts on what to do next time?
    I also thought adding a little lemon zest next time might give them a nice flavor.
    Can’t wait to try the zucchini bread recipe! Thanks!

    Reply
    • Liren Baker

      Hi Ana, I’m so glad you had a chance to try the muffins. I’m not sure what kind of flour you used, but for future, I would stick with regular all purpose flour (I like the King Arthur brand or the one from Trader Joe’s), and you may consider omitting the oats and substituting with flour for a lighter texture. I hope that helps! 

  5. Lauren

    These look great.  I’ve been looking for a variety of uses for all the zucchini I’m getting in my CSA.  One question before i go make these, did you squeeze out the extra liquid in the zucchini?  If so, did you measure before or after?

    Thanks!!

    Reply
  6. Liren Baker

    Hi Lauren, I did not squeeze out any extra liquid from the zucchini, and I measured after shredding. I’m not as precise when I made these muffins, and find that even heaping cups of zucchini is fine! Hope you enjoy it!

    Reply
  7. Lauren

    Made these today, they were fantastic.  Left out the chocolate chips and increased the cinnamon, so they were light, slightly sweet and perfect for breakfast.  I did squeeze out the extra liquid and it only took 2 zucchini to get 4 cups (I doubled the recipe).  Thanks for the great recipe!

    Reply
  8. Liren Baker

    Thank you so much Marcie!!! I will make sure I add it in, can’t believe I omitted the oats! Glad you caught that :) Talk about misplacing things…haha!

    Reply
  9. C.May

    I made these today on a whim. They turned out amazing! They are so moist and airy. I cannot imagine these being considered “dense”. Mine did take longer to bake (about 25 minutes). Other than that, I followed the recipe exactly. Amazing recipe!

    Reply
    • Liren Baker

      Yay! I’m so glad you tried and loved the muffins! Now that we’re heading into zucchini season, I can’t wait to make another batch soon, too!

  10. Liudmila

    Canola oil -You really use it? In Russia, this oil is considered unsafe.  I use olive oil. Otherwise, Your recipe is great!

    Reply
    • Liren Baker

      Canola oil is very popular here in the US – but olive oil would definitely work in the recipe, too.

  11. Emelie

    these are amazing! I did make a few changes (just can’t help myself), used coocnut oil, subbed out 1/4 flour for cocoa, used mini chic chips and half zucchini/half carrots. Very light and chocolately. Def going into the school lunch rotation. thank you!

    Reply
    • Liren Baker

      So happy you loved it, Emelie, and glad to know the substitutions worked out! It’s definitely one of my kids’ favorites, too :)

  12. Mere

    Just made these and they are so scrumptious! I used mini chocolate chips instead of chocolate chunks and it worked perfectly! Definitely a great way to use up that summer zucchini too!

    Reply
    • Liren Baker

      So thrilled to hear you loved the muffins, Mere! It’s one of my favorite ways to use up zucchini!

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