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Blender Zucchini Chocolate Chip Oatmeal Muffins. Effortless to make and packed with real, wholesome ingredients! The batter starts in the blender with summer zucchini, old-fashioned oats, and whole wheat flour. Sweeten things up with chewy Medjool dates and a drizzle of real maple syrup. Finish with a little salted butter, a splash of vanilla, and lots of dark chocolate chips. Somehow, they taste just like a soft, chewy oatmeal muffin from the bakery. Theyโre delicious!
Two things are happening over here. One: Iโm deep into summer baking modeโitโs somehow feeling way easier than cooking these days. And two: I canโt stop using Medjool dates. Iโve always loved them, but Iโm on a real kick!
Thereโs also a lot of zucchini happening in the kitchen. First, a cozy zucchini chicken noodle casserole earlier this week, and now? Muffins! You all know I love a good muffin, so I might be most excited to share these.
Theyโre exactly the kind of snack or breakfast I want to have on hand as we start thinking about August, back-to-school, and real-life routines. Summer is still in full swing, but these muffins are the perfect transition recipeโeasy, feel-good, and so satisfying!
Here are the details
Ingredients
- zucchini
- old-fashioned rolled oats โ I like the organic, gluten-free
- whole wheat flour โ or use additional oats
- hemp seeds โ optional, but they add protein, fiber, healthy fats, and vitamins. Their nutty flavor also pairs nicely with vanilla.
- Medjool dates โ make sure these are fresh and plump
- maple syrup
- salted butter
- eggs
- vanilla extract
- baking soda
- dark chocolate chips
- flaky sea salt
Special Toolsย
You will need aย high-powered blender and a muffin tin for baking. I use brown parchment paper or muffin/cupcake liners.
Steps
Step 1: Prep the zucchini
You can go two ways hereโeither shred the zucchini using a box grater (my favorite method!) or blend it right into the batter. I like to shred it because it gives you a lighter, fluffier muffin. Blending works too, but the texture is a little denser. If youโre blending, chop the zucchini first so it blends up nicely with the rest of the ingredients.
Step 2: Blend everything (except the chocolate chips)
Add all the remaining ingredients to a blenderโexcept for the chocolate chipsโand blend until smooth. Be careful not to over-blend, or the muffins might turn out a bit tough. Keep an eye on the texture; check my photos for a good idea of how the batter should look.
Step 3: Fold in the chocolate chips
Now mix in those dark chocolate chips. They melt into the muffins and make every bite feel just a little extra indulgent.
Step 4: Bake
Scoop the batter into a muffin tin and bake at 350ยฐF for about 20โ22 minutes, or until the tops are just set. You can enjoy these warm (so melty and good) or let them cool and save for later. Theyโre also great packed into lunchesโwe love that!
Looking for sweet recipes? Here are a few ideas:ย
Chocolate Chunk Almond Butter Zucchini Bread
Sneaky Zucchini Chocolate Chunk Coconut Bread
Zucchini Peach Streusel Muffins
Skillet Blueberry Bourbon Pandowdy
Cinnamon Maple Brown Butter Blackberry Peach Crisp
Skillet Strawberry Bourbon Cobbler
Lastly, if you make these Blender Zucchini Chocolate Chip Oatmeal Muffins, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And, of course, if you do make this recipe, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Blender Chocolate Chip Oatmeal Zucchini Muffins
Ingredients
- 1 1/2 cups shredded zucchini , (2 small)
- 1 1/2 cups old fashioned oats
- 1/2 cup whole wheat flour, (or additional oats)
- 2 tablespoons shelled hemp seeds , (optional)
- 1/2 cup pitted Medjool dates
- 1/4 cup pure maple syrup
- 1 stick (8 tablespoons) salted butter, melted
- 2 eggs
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 cup dark chocolate chips
Instructions
- 1. Preheat the oven to 350ยฐF. Line 14 muffin tins with paper liners.2. In a blender, combine all ingredients, except the chocolate. After blending, mix in the chocolate chips.3. Divide the batter among muffin tins. Bake for 18-22 minutes, until just set. Add flaked sea salt, if desired. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I make these on REPEAT all summer long with our garden zucchinis. My family of 4 eats the whole batch in 2 days. Thank you for sharing!
Hey Aimee,
Happy Friday! Thank you so much for making this recipe so often, I am so glad it is always enjoyed by your family!
very tastey and easy to make bjhhjhbhj
Happy Friday! Thanks a bunch for making this recipe and your feedback, so glad it was a hit!
Hi! I think you might have put 1.5 tsp of baking SODA instead of 1.5 tsp of baking POWDER. Is that right?
Hi there,
The baking soda is correct:) Please let me know if you have any other questions!
Hello, do I need to squeeze out the water from the grated zucchini? Thank you
Hi Yen,
No, you do not need to do that for this recipe. Please let me know if I can help in any other way!
Perfection. I have made these weekly for the last 6 months. I always have some in my freezer. I have tried both, and I prefer grating the zucchini rather then blending it in. Very versatile as well. Sometimes I sub banana for zucchini, sometimes I add nuts, flax seeds, or coconut. Sometimes I make them mini. No matter what I try, they are always perfect.
Hey Kenley,
Happy Friday!! Thrilled to hear this recipe was a hit, thanks a bunch for making it and your comment!
The flavor of these is definitely good.
The texture is different because of the oatmeal, but definitely not bad.
I had to add some milk to thin out the batter because it wouldn’t blend correctly.
I had an issue when I put chocolate chips into the blended batter–since the blender creates heat, my chocolate chips started to melt! I added some on top and just enjoyed the melty chocolate swirls.
Super easy recipe though.
Packed with fiber and other good stuff–with some good nutrients and satifaction to a sweet tooth.
Love to hear it, Robin! Thanks a lot for making this recipe and your comment! For the chocolate chips, I would just wait a bit to add them next time:) Have the best day!
Iโve made these four times now! My toddler and my husband who is not really a baked goods person both absolutely love these. 10/10!
Hi Anna,
Happy Friday! Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win!
Iโm making these now and am confused about the oats. It calls for 1.5 cups old fashioned oats. But in metric it calls for 354.88 grams of oats. That doesnโt match up at all, one cup of oats is approximately 90 grams, so 1.5 cups should be about 145? Not sure which way to goโฆ?
Hey Cindy, So sorry for any confusion! You will want to use 1 1/2 cups of oats, so sorry that the metric calculator did not convert that correctly. I hope you love this recipe! xx
Delicious! Is the a substitute for dates to make low fodmap?
Hi Mary! I haven’t ever tried this without the dates before so I can’t say for sure! ๐ xT
How long would you bake to make a loaf? Thanks!
Hi Claire! You can definitely bake this recipe into a loaf instead of muffins! Just keep the oven at 350ยฐF and bake for about 45โ55 minutes, or until a toothpick inserted in the center comes out clean. The bake time will be a bit longer than the muffins since itโs in one pan, but otherwise everything else stays the same. xT
Absolutely loved these muffins! I will be making these again!
Thank you so so much Lauren! I’m so glad you loved these muffins! Thank you for giving it a try! ๐ xT