Fluffy Chocolate Oatmeal Zucchini Muffins (6 Muffins)

October 2, 2025

Why You’ll Love This Recipe

I’ve been rethinking the way I approach healthy eating on my weight loss journey. In the past, I focused so much on “clean eating” that I didn’t actually enjoy the food. I just pushed through it to see results. This time my goal is different; I want baked goods that are truly delicious but made with smart, healthy twists so they feel sustainable long after the scale goals are met.

Sometimes, I crave chocolate in the morning (yes, I said it!). That’s why I created these Fluffy Chocolate Oatmeal Zucchini Muffins made with Ghirardelli, Dutch Process Cocoa. A small-batch recipe that blends the hearty nutrition of oat flour with the light texture of cake flour. The zucchini adds moisture and a veggie boost, while the semi-sweet chocolate brings that rich, satisfying flavor. These muffins are hearty enough for breakfast, but just sweet enough to double as an afternoon treat with tea.

Small-Batch Muffins, Big Flavor—Thanks to the NutriBullet!
Making this recipe was incredibly easy thanks to my NutriBullet blender. It turned rolled oats into soft, fluffy oat flour in seconds, giving my muffins their light, moist texture. If you’re looking for a compact, reliable blender that handles oats like a champ, you can grab one in your favorite color on Amazon.

 Click here to check out the NutriBullet on Amazon.

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Bakebit

Fluffy Chocolate Oatmeal Zucchini Muffins (6 Muffins)

Healthy Breakfast Muffins

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 22 minutes mins

Servings: 6

Course: Breakfast

Ingredients Equipment Method

Ingredients

  

Dry Ingredients

• ½ cup 60 g cake flour
• ½ cup 50 g oat flour (blend rolled oats until fine)
• ¼ cup 25 g cocoa powder
• ½ tsp baking powder
• ¼ tsp baking soda
• Pinch of salt
• 3 tbsp brown sugar or white sugar for lighter sweetness

Wet Ingredients

• 2 tbsp 28 g unsalted butter, melted and slightly cooled
• 2 tbsp sour cream for moisture
• 1 egg
• 2 or 3 tbsp milk or water, adjust for batter consistency
• ½ tsp vanilla extract

Mix-Ins

• ½ cup shredded zucchini squeezed well to remove excess moisture
• ⅓ cup semi-sweet chocolate chips

Oat Crumble Topping (Optional, for a hint of texture)

• 2 tbsp rolled oats
• 1 tsp brown sugar
• 1 tsp butter rubbed in until crumbly

Equipment

• 2 bowls

Method

 

1. Prep zucchini: Shred zucchini, then squeeze out excess liquid with a clean towel. Set aside.
2. Preheat oven: 350°F (175°C). Grease or line a 6-cup muffin tin.
3. Mix dry: In a bowl, whisk cake flour, oat flour, cocoa powder, baking powder, baking soda, sugar, and salt.
   
4. Mix wet: In another bowl, whisk melted butter, sour cream, egg, milk, and vanilla until smooth.
   
5. Combine: Stir wet into dry until just combined. Fold in zucchini and chocolate chips. Batter will be thick.
6. Fill tins: Divide batter evenly among 6 cups. Sprinkle oat crumble topping if using.
7. Bake: 18–22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
   
8. Cool: Let muffins rest in pan 5 minutes, then transfer to a rack.

Want to sneak more veggies into breakfast? Try my Veggies Made Great Inspired Oatmeal Muffins. A small-batch, gluten-friendly recipe packed with zucchini, carrots, and blueberries. They’re wholesome, lightly sweet, and perfect for a grab-and-go snack.

Hope you enjoy this Bakebit!