These Oat Flour Zucchini Muffins are tender, fluffy, and packed with grated zucchini and chocolate chips. Made with oat flour and simple pantry staples, they come together in one bowl for an easy breakfast, snack, or lunchbox treat that both kids and adults will enjoy.
These muffins are one of my favorite ways to use summer zucchini. The grated zucchini keeps the muffins moist without making them taste like vegetables, while the oat flour creates a soft, tender crumb. Mini chocolate chips add little pockets of sweetness in every bite.
Unlike many oat-flour baked goods that can be dense, this batter bakes up light and fluffy. The recipe is a straightforward one-bowl mix with minimal cleanup, making it ideal for busy mornings or easy meal prep.
If you love a more chocolate-forward version, try a chocolate zucchini muffin variation that includes cocoa powder along with chocolate chips.
Why you’ll love this recipe:
- Soft, fluffy texture. Oat flour and fresh zucchini produce a moist, tender crumb that stays soft even after cooling.
- An easy way to use zucchini. A generous amount of grated zucchini adds moisture and nutrition without a strong vegetable flavor.
- Chocolate chips in every bite. Mini chocolate chips add sweetness and a pleasant contrast in texture.
- Simple, one-bowl recipe. Most of the ingredients are pantry staples, and the batter comes together quickly.
- Gluten-free option. Made with oat flour and rolled oats; use certified gluten-free oats if needed for strict diets.
- Great for prepping ahead. These muffins freeze and store well for easy breakfasts and snacks.
Recipe ingredients
These gluten-free zucchini muffins use wholesome ingredients and allow for simple substitutions when needed.
- Oat flour. Use certified gluten-free oat flour if gluten is a concern. You can make oat flour at home by grinding rolled oats if needed.
- Rolled oats. Adds a bit of chew and texture; can be swapped for additional oat flour if desired.
- Zucchini. Grate or finely process; no need to squeeze out the moisture for this recipe.
- Almond milk. Any milk (dairy or non-dairy) works in this recipe.
- Coconut sugar. A less refined option that can be replaced 1:1 with granulated or brown sugar if needed.
- Oil. Use your preferred neutral oil; coconut oil was used here but can be substituted.
- Chocolate chips. Mini chips work best for even distribution; they can be omitted for a less sweet muffin.
See the recipe card below for exact quantities and the full ingredient list.
How to make this recipe
This recipe comes together in one bowl and takes about 15 minutes to prep. The extra moisture from the zucchini keeps the muffins soft, so there’s no need to drain it.
Pro tip: Do not squeeze the zucchini. The liquid helps create a tender, moist muffin.
- Preheat the oven to 400°F (204°C). Line a standard 12-cup muffin pan with paper liners.
- In a large bowl, whisk the melted coconut oil (or chosen oil), coconut sugar, and eggs vigorously until frothy, about 1 minute. Add the almond milk and vanilla, and whisk to combine.
- Add the oat flour, rolled oats, baking powder, cinnamon, baking soda, and salt. Stir gently until combined, then fold in the grated zucchini and chocolate chips.
- Divide the batter evenly among the 12 muffin cups. Bake on the middle rack for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving or storing.
Tips for success
- No need to squeeze the zucchini—its moisture improves texture.
- Spoon and level oat flour into measuring cups to avoid packing and using too much.
- Mix just until the dry ingredients are incorporated to avoid a dense muffin.
- Use freshly grated zucchini for the best texture and moisture balance.
- Bake until a toothpick inserted into the center comes out clean to prevent overbaking.
- Cool completely before storing so condensation doesn’t make them soggy.
Storage
- Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 1 week.
- Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator or warm briefly in the microwave before serving.
More muffin recipes you’ll love:
- Banana oat flour muffins
- Blueberry oat flour muffins
- Blueberry oatmeal muffins
- Oat flour carrot muffins
- Raspberry muffins
- Peanut butter banana muffins
- Pumpkin oat flour muffins
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see what you made!
Oat Flour Zucchini Muffins
Equipment
- Standard 12-cup muffin pan (paper liners recommended)
Ingredients
- 1/3 cup melted coconut oil (or preferred oil)
- 3/4 cup coconut sugar (or granulated/brown sugar)
- 2 large eggs
- 1/3 cup unsweetened almond milk (or other milk)
- 1 teaspoon vanilla extract
- 2 cups oat flour
- 1/2 cup rolled oats
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups grated zucchini (about 1/2 lb.)
- 1/3 cup mini dairy-free chocolate chips (or regular chips)
Instructions
- Preheat the oven to 400°F and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk the melted oil, coconut sugar, and eggs vigorously until frothy, about 1 minute. Add the almond milk and vanilla and whisk to combine.
- Add the oat flour, rolled oats, baking powder, cinnamon, baking soda, and salt. Stir until just combined, then fold in the grated zucchini and chocolate chips.
- Divide the batter evenly among the 12 muffin cups. Bake on the middle rack for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 10 minutes, then remove to a wire rack to cool completely. Serve and enjoy.
Notes
- Pro tip: Do not squeeze the zucchini—its moisture keeps the muffins tender.
- If you don’t have rolled oats, substitute an additional 1/2 cup oat flour.
- Store at room temperature for up to 2 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Nutrition
Serving: 1 muffin • Calories: 227 kcal • Carbohydrates: 30 g • Protein: 5 g • Fat: 10 g • Saturated Fat: 6 g • Polyunsaturated Fat: 3 g • Cholesterol: 31 mg • Sodium: 169 mg • Fiber: 2 g • Sugar: 15 g
Nutrition is estimated and intended as a guideline for informational purposes only.
Course: Breakfast • Cuisine: American • Author: Marcie