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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. They’re delicious!
Two things are happening over here. One: I’m deep into summer baking mode—it’s somehow feeling way easier than cooking these days. And two: I can’t stop using Medjool dates. I’ve always loved them, but I’m on a real kick!
There’s 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.
They’re 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 recipe—easy, feel-good, and so satisfying!
Here are the details
Ingredients
- zucchini
- old-fashioned rolled oats – I like the organic, gluten-free
- whole wheat flour – or use additional oats
- hemp seeds – optional, but they add protein, fiber, healthy fats, and vitamins. Their nutty flavor also pairs nicely with vanilla.
- Medjool dates – make sure these are fresh and plump
- maple syrup
- salted butter
- eggs
- vanilla extract
- baking soda
- dark chocolate chips
- flaky sea salt
Special Tools
You will need a 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 here—either 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 you’re 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 blender—except for the chocolate chips—and 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 350°F for about 20–22 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. They’re also great packed into lunches—we love that!
Looking for sweet recipes? Here are a few ideas:
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, don’t 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
Servings: 14 muffins
Calories Per Serving: 174 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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 350°F. 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!
This post was originally published on July 25, 2025
Hi! How do you store these? In the fridge or just an air tight container on the counter?
Hi! You could either store in an airtight container on the counter for a few days, or store in the fridge for about a week! Hope this helps! xT
Hello! Is there a substitute for the eggs? Maybe flaxseed eggs? My daughter has an egg allergy so would love to makes these without the eggs. Thank you!
Hey Christina! Yes, I think flax eggs should work fine! Let me know how it goes! xT
Hello 🙂
Do you need to spray or butter the muffin liners if they are paper?
Hi Mary! No, you don’t need to spray the paper liners! 🙂 xT
Thank you for this healthy, sooo-easy recipe! I don’t like chocolate chips, so added chopped walnuts instead. Didn’t have enough dates so supplemented with dried goji berries. Not enough maple syrup, so supplemented with agave syrup. I am vegan so used Miyoko’s vegan butter and Bob’s Red Mill egg replacer. Added some cinnamon, nutmeg and cardamom cuz I love those flavors. THE BEST. Will make again. Thank you.
Hey Laurie! Wow thank you so so much! Love to hear that you enjoyed this recipe! Thanks again! xT
These are so good!! And I am not a fan of “healthy” baked goods. But these are awesome. Thank you!
Thank you SO much Sarah! So so glad you enjoyed these muffins! 🙂 xT
I don’t have dates around. What’s a good substitute? I have everything else thanks!
Hi Tami! You could use raisins if you happen to have those on hand! 🙂 xT
Do you squeeze out the water from the zucchini or put it in straight after shredding?
Hi Deb! You don’t squeeze the water from the zucchini after shredding! Hope this helps! xT
Hi Tieghan, I don’t have whole wheat flour, so substitute with an additional 1/2 cup of oats or? I want to make sure I get it right. Thanks! 💓
Hi Tricia! Yes, if you don’t have whole wheat flour, you can absolutely substitute with an additional ½ cup of oats. Just make sure to blend them well so the texture stays smooth. It might make the muffins a little bit heartier, but they’ll still be delicious. Hope you love them! xT
Made some just now and they are delicious! Super easy to make. Keeper recipe.
Hey Nicole! Thank you for trying out these muffins! So glad this recipe is a keeper! Have a lovely day! 🙂 xT
So easy and SO good! Perfect way to use all the zucchini I have 🙂
Thank you SO much Helen! So glad you loved these muffins! 🙂 xT
I just gave away my blender as I have not used it in years. I have a mixer, an immersion blender, a Nutribullet and a food processor. How can I adapt this recipe?
Hi Missy! You can totally still make this without a traditional blender! A food processor would be the best substitute here, since it can handle the oats and zucchini well. Just pulse the oats first until they resemble flour, then add the remaining ingredients and blend until smooth. A Nutribullet could also work in batches, especially for blending the wet ingredients. Hope that helps—and so glad you’re giving the recipe a try! xT
With the parchment paper you linked, are you cutting that to create your own muffin liners? I’m a little confused on how you are utilizing that with this specific recipe. thanks!
Hi Kelly! So sorry for the confusion, i just use normal muffin liners for this recipe! 🙂 xT
That’s weird, I don’t know what happened to my reply. The reason I am confused is that you say “I use brown parchment paper” and then you link to a big roll of parchment paper. Can you explain how you use this for this recipe? thanks!
Hi Kelly! You can use regular paper muffin liners or you can make your own with little pieces of parchment paper! Hope this helps! xT
Hi there! Can regular AP flour be used instead?
Hi Amber! Yes, you can use all purpose flour in this recipe! Hope you enjoy! 🙂 xT
Looks delicious. Do you think I can make this as a cake or loaf?
Thank you.
Hey there! I have’t ever tried this as a cake so I can’t say for sure! Hope you enjoy! 🙂 xT
So moist and delicious!!!!! Thank you for sharing your recipe!!!!!
Thank you SO much Rita! So glad you’re loving these muffins! 🙂 xT