These Zucchini Oat Chocolate Chunk Muffins are bursting with zucchini, hearty oats, and chocolate chips! An easy zucchini oat muffin recipe!
Note: This post first appeared on July 6, 2014. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.
“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.
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.
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.
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, 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.
How to Make Zucchini Oat Muffins
These muffins have been a family favorite and are one of our favorite ways to use up zucchini when they’re plentiful. It takes just a few minutes to throw together, come out of the oven perfectly moist, and are great to make in advance for easy breakfasts!
First, give the flour a quick whisk with all the dry ingredients, along with the chocolate chips.
Then it’s time for the zucchini! Shred the zucchini with a box grater — if you find that your zucchini is a little on the wet side, then press it carefully between some paper towels or a clean towel. Between you and me, I often skip this step, but if the zucchini really has too much moisture, it’s worth the extra step.
Stir the zucchini with the eggs and oil. I usually use extra-virgin olive oil or canola oil – both work great.
Then it’s time to bake, and enjoy!
More Zucchini Recipes to Bake
Zucchini Oat Chocolate Chunk Muffins
- 1 cup all-purpose flour
- 1/2 cup rolled oats (old-fashioned oatmeal)
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp cinnamon
- 1/4 cup chocolate chunks or chocolate chips
- 2 cups shredded zucchini (about 2-3 zucchinis)
- 2 large eggs lightly beaten
- 1/3 cup extra virgin olive oil
- Preheat the oven to 350°F with a rack placed in the center of the oven.
- Whisk together flour, oatmeal, brown and granulated sugars, baking powder, baking soda, salt and cinnamon in a medium bowl. Stir in chocolate chunks.
- In a separate bowl, mix the zucchini, eggs and oil until well blended. Add the zucchini mixture to the dry ingredients until just combined. Do not over-mix.
- Distribute into paper lined or lightly greased muffin pan, place in oven and bake for about 18-20 minutes or until a toothpick inserted into the muffins comes out clean.