These whole-wheat muffins feature maple syrup, rolled oats, chopped apples, and garden-fresh zucchinis. These Zucchini Oat Chocolate Muffins are dense and moist and packed with nutrients. Even the pickiest and most discriminating eaters will ask for seconds!
My five year old is the pickiest eater. He snubs green smoothies, refuses to eat meatballs with hidden mushrooms, doesn’t want bananas, and hasn’t yet met a cheese he likes.
Except. Until today. Except – and this is a big deal – he actually ate a healthy zucchini oat and chocolate muffin. In fact, he ate 3 in a row.
But guess what?! He ate three in a row because he didn’t know the secret ingredient.
This muffin is perfect for picky eaters because it sneaks in oats, zucchinis, and apples. Plus, it’s a great recipe for when your garden is being overrun by zucchinis.
Bonus points?! They freeze really well.
The main players.
First step! Pre-heat the oven to 350, then roll up your sleeves and grate the great zucchini (see what I did there?!).
We used a medium zucchini (on a quarter sheet, for size) and grated it.
Grated great zucchini.
Then, use your super strength and squeeze out the excess liquid. You should be left with 2 cups of grated zucchini. It looks like Meg’s squeezing a watermelon – super mom strength!
Also, you’ll need to chop an apple – don’t bother peeling it.
Then, in the bowl with the grated zucchinis, mix in the finely chopped apples, eggs, oil, maple syrup, vanilla, and brown sugar.
In a separate bowl, whisk together the flour, spices, salt and baking powder and soda.
Gently mix the dry into the wet ingredients. Once combined, gently spoon in the chocolate chips.
Fill pre-lined cupcake pans with a scoop of batter – about 2/3rds full.
Pop into the pre-heated oven and bake for 25 minutes (check around the 20 minute mark).
Ta -da! Let cool, and inhale. Smell that? Happy, healthy yumminess that doesn’t look like it’s filled with zucchini, whole wheat, and oats. All my five year old could see were chocolate chips, for miles and miles.
No green to be seen and that’s because we grate the zucchinis. The pieces are grated so small they get integrated in without being visible. Which is perfect, because my eagle-eyed 5 year old won’t eat it if it’s got the slightest tinge of green.
Shhhhhhh…. Don’t tell anyone the secret ingredient – especially my picky 5 year old!
Need something to try this with? We think our Dalgona Whipped Coffee recipe pairs perfectly with this.
A few easy notes on Zucchini Oat Chocolate Muffins
- Coconut oil has a tendency seize if it mixes with cold ingredients. Bring the eggs to room temperature, which will help the coconut oil stay liquid. My favorite trick to getting eggs room room temperature is to run them under warm water or place them in a warm bowl for a few minutes. This will bring them to room temperature quickly, and when you don’t have much time to wait for them.
- Grating the zucchini is the perfect way to get tiny, tiny undetectable zucchini pieces. We use this grater, which great amazing reviews on Amazon. We love it because the silicone ring comes off for easy cleaning, and because it has many different sides for different textures.
- We’ve been using these cupcake liners, and we love that we can bake and be earth friendly! They’re unbleached and chemical free. They have lots of certifications and they’re made in Sweden. Whenever we place an order, we always buy several boxes to last us through the seasons.
- Can you mix in something besides chocolate chips?! You sure can! We made another version but replaced the chocolates with blueberries, and we love how the cinnamon compliments the blueberries. You could try mixing in nuts for a fun texture!
- These freeze well! Pop them in an airline container and freeze. Take them out the day you need them. I love freezing them, and then taking them on trips. They’re great snacks for car drives, and defrost in my lunch box. We adore our Stasher bags. They’re reusable bags that are freezer and oven safe.
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Healthy Zucchini Oat and Chocolate Muffin Recipe
- 2 cups grated and squeezed zucchini, or about 1 medium zucchini
- 1/3 cup grated or finely choped apple
- 2 eggs
- 2 tbsp brown sugar
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1.5 cups whole wheat flour
- 1/4 cup rolled oats
- 1 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tstp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp clove
- 1/2 cup mini chocolate chips
- Oven to 350.
- Line the muffin pan with your baking cups.
- Grate zucchini, then squeeze out excess liquid. Put grated zucchini in a large bowl. Repeat if necessary, to remove all moisture.
- Add eggs, vanilla, oil, grated apple, maple syrup, and brown sugar to zucchini. Stir well to combine.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, spices, and oats.
- Gradually add wet ingredients to dry ingredients. Mix until combined.
- Gently fold in chocolate chips.
- Distribute batter evenly into prepared muffin liners.
- Cook for about 25 minutes, checking at the 23 minute mark.
- Take out and let cool.