Go Back
Fluffy Chocolate Oatmeal Zucchini Muffins cooling on a rack.
Bakebit

Fluffy Chocolate Oatmeal Zucchini Muffins (6 Muffins)

Healthy Breakfast Muffins
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
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.
    Dry ingredients in measuring cups and bowls on countertop
  4. Mix wet: In another bowl, whisk melted butter, sour cream, egg, milk, and vanilla until smooth.
    Wet ingredients in bowls on countertop.
  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.
    Fluffy Chocolate Oatmeal Zucchini Muffins cooling on a rack.
  8. Cool: Let muffins rest in pan 5 minutes, then transfer to a rack.