Next Post
This post may contain affiliate links, please see our privacy policy for details.
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
This turned out really dense, wet & flavor was lackluster.
Thank you so much for trying out the recipe Shyanne, I really appreciate the feedback! xT
The harvest of zucchini is coming in strong and this was the perfect way to use some up!! So yummy, thank you!
Thank you SO much Lauren! So so happy you are loving this recipe! Thanks for trying it out! xT
the best way to work with zucchini is to put it between some papertowels or fabric towels and ring out some of the water in it. helps if your recipe comes out too wet.
Thanks for this input Linda! It’s really appreciated! Have a great day! 🙂 xT
delicious, i made less muffins cause the number you suggest are way too small. i wound up using 2 cups of zucchini after i dried the shredded zucchini.
Hey Linda! Thank you for the input! I appreciate you trying out the recipe! 🙂 xT
Such a good use of zucchini surplus! Amazing right out of the oven! I love how this is a ‘healthier’ version!
Hey Mary! Thank you so so much for trying out the recipe! So glad to hear these muffins were a hit for you! xT
I love the ingredients here and they turned out so yummy and fluffy. I doubled the recipe. For the flour I substituted King Arthur 1for1 gluten free flour. Definitely making these again
Thank you SO much Taylor! So happy to hear you were able to make these GF and they turned out yummy for you! xT
I made these twice, once I followed the recipe to a T and they turned out wet and dense.
Some suggestions from the second time I made them: grind oats into oat flour first, use white flour instead of whole wheat. Mix the dry ingredients separate from the wet. Don’t put anything in a blender. The texture of grated zucchini is much better than liquified zucchini. Squeeze out excess moisture from the shredded zucchini.
I am perplexed by many steps in this recipe and suggest additional testing for your baking recipes in the future to prevent food waste for your millions of readers!
Hey Marla! Thank you for your detailed feedback and sharing what worked well for you. I am glad you were able to adjust.
Many are enjoying the recipe just as is! Sometimes baking works differently for everyone. Glad you made these work!
Have a nice end of the week! Thanks again for the feedback! xT
These were a hit and perfect texture. I’m wondering if some of the negative comments are from people using large seedy/watery zucchini’s or something cause mine came out perfect. I plan to make a twist on this with blueberries and lemon zest instead of chocolate for a birthday cake. How would the cooking time change for a 9×13 pan?
Hi Lauren! So glad these were a hit for you—and your blueberry lemon twist sounds delicious! You’re likely right about the texture issues coming from large, watery zucchini. If you’re baking in a 9×13 pan, keep the oven temp the same and bake for about 25–35 minutes, checking around the 25-minute mark with a toothpick. Let it cool fully before slicing for the best texture! xT
I’m frustrated my review keeps getting rejected or the site crashes before it posts. I typed up a lot of notes originally. These didn’t work. Super goopy. Flavor wasn’t good either.
Hey Dora! I am so sorry these muffins didn’t turn out for you! Thank you for the input, it’s always appreciated! 🙂 xT
Really good! How can I store these? Room temp or fridge?
Hi there! You can store in an air tight container on the counter or you can store in the fridge in a container! 🙂 xT
This was very lackluster. Texture was offputting and it was far too much chocolate.
Hey Gretta! I’m so sorry you didn’t enjoy these muffins! I appreciate the feedback! 🙂 xT
way way too runny as it never rose and even after 30 minutes in the oven was still runny in the middle. Adding a 1/2 cup of oat flour helped but did not work out for me
Hey Mitch! Oh no! So sorry these didn’t work out for you! Is there anything you did differently in the recipe? Let me know how I can help! xT
Made them today! So yummy and easy!
I did sub more oats for the flour and flax seed for the hemp seed and it turned out fantastic!
Thank you so much Yara! So glad you loved these muffins! Have a lovely week! 🙂 xT
Can I leave out the maple syrup or is there a sugar free option I can sub?
Hi Melissa! You could use honey if you’d like! 🙂 xT
Super easy and delicious way to use up CSA zucchini. Yummy snack / dessert! Planning to make and freeze many more batches to have on hand for school snacks when school starts again!
Hey Michele! Thank you SO much for trying out these muffins! Love to hear that you enjoyed them! xT