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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
Is it correct that the recipe uses SALTED butter and adds 1 tsp more salt? Normally unsalted butter is used in baking (just making sure it’s not a typo)?
Hi Lisa! Yes, that’s correct! The recipe does intentionally call for salted butter plus 1 teaspoon of sea salt. Hope you enjoy! xT
These muffins are so moist, so yummy. We’ve pretty much put all of our garden zucchini towards batches of these muffins 🥰
Hi Lauren! So happy to hear you loved these muffins! Thanks so much for trying them out! Have a great weekend! 🙂 xT
I thought these turned out pretty good. I blended 2 cups of oats to make the flour. Added everything else. It was my first time baking with alternative sweeteners. I used dates and maple syrup as the recipe called for. I liked how these muffins turned out—a nice little protein packed snack or breakfast! Chocolate chips NOT optional! 😛
My muffins were not dry at all—was worried from reading other reviews.
Hi Bailey! So glad you enjoyed these! Love that you made your own oat flour! And I totally agree, the chocolate chips are definitely not optional! Thanks for sharing your input! 🙂 xT
So dry. Only way it worked was when I changed the recipe to add moisture.
Hey Katy! I am so sorry these muffins didn’t turn out for you! Thank you so much for the feedback, it’s always appreciated! xT
So quick to make (I used a food processor) and delicious for the whole family.
Hi Chelsey! Thank you so much for trying out the recipe, I’m so glad you enjoyed these muffins! xT
I added in a couple of bananas and some additional oats – both ways are delish!!
Hey Suzanne! So glad you enjoyed these muffins! Thanks so much for giving the recipe a try! Have a great Sunday! xT
I made this recipe for breakfast this morning and it was a hit! All of your recipes are delicious. Thank your for sharing your creativity with us.
Thank you so much Tee! I’m so glad you loved these muffins! I appreciate you trying them out! Have a great weekend! xT
Made them tonight and loved them! Easy and delicious!
Thank you SO much for trying out these muffins! I am so glad you loved them! xT
I can’t wait to try your recipe Tieghan and wondering if substituting avocado oil or light olive oil would work in place of the butter? Would appreciate your thoughts.
Hi Karen! I think avocado oil would be a great option for a sub for the butter! Hope you love these muffins! xT
I made these as the all oats / no flour version and they are terrific! Thank you so much for the recipe! Will def be making again!
Thank you SO much Kellie! I am so glad you enjoyed this recipe! Thanks for giving it a try! xT
Made them again today! My dude loved them, too. Tried out flax seed as a sub for the hemp and it was equally delicious. Thank you! Love your recipes and photos.
Hey Kellie! Sooo happy to hear you loved this muffins! Thanks for trying out the recipe! 🙂 xT
Amazing!! Found a great recipe that works well for gluten free – so yummy, great texture and healthy! More healthy recipes please.
Thank you SO much Linda! I am so glad you loved these muffins! I’ll definitely try to come up with some more healthy and yummy recipes soon! xT
These were delicious! My picky kids even enjoyed them. Definitely will be on repeat!
Thank you so so much Mellie! I am so glad you loved these muffins! xT
A bit salty and dry to be honest
Hey Claudine! Thank you SO much for trying out these muffins, I’m so sorry they weren’t enjoyed! xT
These were delicious! My daughter said they were the best muffins she’d ever tasted. I always appreciate the healthy recipes you post!
Hi Megan! Wow, I’m so glad you and your family are loving these muffins! Makes me so happy to hear that! xT
I don’t like zucchini or dates, can I still make these?
JK! Lol
They were delicious 😋
This recipe turned out perfect for me! Grateful bc I’m drowning in zucchini currently, these will be on the rotation for rest of summer!
Hi there! How perfect! Hope you continue to enjoy these muffins with all that fresh grown zucchini! xT
I was a bit hesitant to try these based on the reviews but am glad that I did! They were absolutely delicious and quite easy. I made a couple changes:
1. Used brown sugar instead of the maple syrup because I was low on syrup and was worried about the batter being too wet per other reviews.
2. Used a gluten free flour blend in place of the wheat flour so the muffs were gluten free.
3. Used half flax seed and half chia seed in place of the hemp seeds because those were what I had.
The muffins were lovely! Great flavor and texture. Thanks!
Hey Rebekah! Thank you SO much for trying out these muffins! So glad these worked well for you! xT