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Home » Recipes » Snacks

Oat Flour Chocolate Zucchini Bread (Or Muffins)

Last Modified: Feb 6, 2025. Originally Published: Apr 21, 2024 by Janessa.

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Enjoy chocolatey goodness while using up your zucchini surplus with this oat flour chocolate zucchini bread or muffins recipe. Naturally sweetened and gluten free, it is moist, decadent and you can't taste the zucchini at all!

Jump to:
  • The Ingredients
  • The Method
  • Leftovers and Storage
  • Make It Your Own
  • Serving Ideas
  • Key Tips
  • And if you liked this recipe...
  • Recipe Card
  • Comments
Slices of chocolate zucchini bread stacked.

I don't think any one would need convincing to eat their vegetables if they always tasted like they do in this oat flour chocolate zucchini recipe!

You'll love it because:

  • Entirely Oat Flour: Made without wheat flour, I developed this recipe to be made entirely with oat flour (just like this pumpkin bread).
  • Naturally Sweetened: This recipe is packed with wholesome ingredients and is sweetened entirely with maple syrup.
  • Great Way to Use Up Zucchini: Adding both moisture and nutrients, zucchini is a key ingredient. If you have more zucchini than you know what to do with, make this!
  • Deeply Chocolatey: With rich, decadent chocolate flavor in every bite, satisfy your cravings for a chocolate treat (p.s. have you made lava cakes, yet?).

The Ingredients

Ingredients for chocolate zucchini bread or muffins with oat flour.
  • Oat Flour– If you need the recipe to be gluten free, ensure that you are using certified gluten-free oat flour (or oats).
    • If you don't have store-bought, you can grind rolled oats in a high-powered blended until very fine but it can be difficult to achieve a fine enough flour texture. I always recommend using store-bought oat flour if possible as it provides the most consistent results.
    • To Measure: For best results, use a kitchen scale. If you don't have a kitchen scale, lightly pack the oat flour into a measuring cup and then level off (see this Oat Flour 101 post for more info and pictures).
  • Zucchini- Usually about 1 small zucchini will yield the 1.5 cups that we need for the recipe. If using a large, late season zucchini, peel the tough skin and remove the large seeds (or put it to use to make some Baked Herb Tomato Zucchini instead).
  • Cocoa Powder- Since this recipe is made with baking powder, not soda, it will work with both natural or Dutch-process cocoa.
  • Espresso Powder– This amplifies the chocolate taste and does not taste like coffee (I even use it in Chocolate Peanut Butter Protein Balls). You can substitute ½ teaspoon of instant coffee or leave it out.
  • Baking Powder- For lift. For best results, make sure your powder is not outdated.
  • Sea Salt- Table or kosher salt will also work.
  • Avocado Oil– You can substitute vegetable, canola or melted coconut oil. If using coconut oil, ensure that all of your ingredients are at room temperature so that it doesn't re-solidify.
  • Maple Syrup- You can substitute with honey. For a sweeter muffin, you can add up to ⅓ cup of coconut or white sugar in addition to the syrup. Do not add more liquid sweetener as it will affect the texture.
  • Chocolate Chips– This bread is not overly sweet and the chocolate chips add decadence. I don't recommend skipping them.
  • Eggs

The Method

1. Mix dry ingredients. In a large bowl, whisk together the oat flour, cocoa, baking powder, salt and chocolate chips.

Cocoa and oat flour in a large mixing bowl.

2. Mix wet ingredients. In a medium bowl, whisk together the egg, maple syrup and avocado oil.

Eggs and maple syrup in a small bowl.

3. Combine. Pour the wet ingredients into the bowl of dry ingredients and mix to combine. The batter will be quite thick (almost as thick as Oat Flour Brownies).

Wet and dry ingredients combined.

4. Add zucchini. Fold in the zucchini until incorporated.

Zucchini added to the bowl of batter.

5. Bake.

  • For Muffins: Line a muffin tin with 10-12 liners and fill nearly to the top with batter. Bake at 375 F for 21-25 minutes.
  • For Loaf: Pour the batter into a lined 8x4 or 9x4 inch loaf pan and bake at 350 F for 40-50 minutes.
Oat flour chocolate zucchini batter in a bowl.

6. Cool. Allow loaf to cool in the pan for 1 hour and muffins to cool for 10 minutes before moving to a wire rack to cool completely.

Baked zucchini loaf in a tin.

7. Slice. For a loaf, once fully cooled, slice into desired size.

Chocolate zucchini bread sliced on a cutting board.

8. Enjoy!

Leftovers and Storage

To Store: Store leftover oat flour chocolate zucchini muffins or loaf (I recommend slicing before storing) in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Make It Your Own

  • Include Nuts- Add texture and flavor by incorporating up to 1 cup of chopped walnuts, pecans, or almonds into the batter.
  • Add In Variations- Try this recipe with dark chocolate, milk chocolate, white chocolate or even peanut butter chips. You can increase the amount to 1 cup.
  • Adjust Sweetness- If you'd like it sweeter, you can add up to ⅓ cup of coconut sugar in addition to the maple syrup.
Chocolate zucchini muffin made with oat flour.

Serving Ideas

  • Snack: Enjoy a slice or muffin as a midday pick-me-up accompanied with a glass of milk, a handful of nuts, or a piece of fresh fruit.
  • Breakfast: Pair a slice or muffin with yogurt or fresh fruit and top with macadamia butter or peanut butter.
  • Dessert: Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream or frosted with maple cream cheese icing.
Hand holding a slice of chocolate zucchini bread.

Key Tips

  • Use store-bought oat flour. While you can make oat flour at home by grinding rolled oats, using store-bought oat flour ensures a consistent texture, which helps in achieving repeatable results.
  • Choose the right zucchini. Opt for a smaller zucchini which has smaller seeds and softer skin. If using a large, later season zucchini, peel and remove the seeds.
  • Avoid under-baking. Oat flour baked goods have a tendency to turn out gummy if under-baked. Ensure that the center bounces back when lightly pressed.
  • Include chocolate chips. Don't skimp on the chocolate chips for that indulgent touch.

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And if you liked this recipe...

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Recipe Card

Chocolate zucchini bread on a cutting board.

Oat Flour Chocolate Zucchini Bread (Or Muffins)

Enjoy chocolatey goodness while using up your zucchini surplus with this oat flour chocolate zucchini bread or muffins recipe. Naturally sweetened and gluten free, it is moist, decadent and you can't taste the zucchini at all!
4.96 from 42 votes
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 12
Calories: 153kcal

Ingredients

  • 1 and ¼ cup oat flour
  • ½ cup cocoa powder
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon espresso powder
  • ⅓ cup dark chocolate chips
  • 2 large eggs
  • ⅓ cup maple syrup
  • ¼ cup avocado oil
  • 1 and ½ cups shredded zucchini
US Customary - Metric
(Prevent your screen from going dark)

Instructions

  • Preheat the oven to 350 °F for loaf or 375 °F for muffins.
  • To a large bowl, add the flour, cocoa, baking powder, salt, espresso powder and chocolate chips. Whisk to combine.
  • In a medium bowl, combine the maple syrup, oil and eggs.
  • Pour the wet mixture into the flour mixture and mix until just combined. Add the shredded zucchini and fold to combine.

Muffins

  • Line a muffin tray with 10-12 liners and fill nearly full.
  • Bake for 21-25 minutes until a toothpick in the center comes out mostly clean or the center of the muffins bounce back when pressed lightly.
  • Allow to cool in the tin for 5 minutes and then move to a wire rack to cool completely.

Loaf

  • Grease a 9x4 (or 8x4) loaf pan or line with parchment paper or a silicone liner.
  • Pour mixture into loaf pan and bake for 40-50 minutes until a toothpick in the center comes out mostly clean or the center of the loaf bounces back when pressed.
  • Allow to cool for 1 hour, then remove from the pan and slice.

Notes

Leftovers
Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Calories: 153kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.05mg | Sodium: 130mg | Potassium: 194mg | Fiber: 2g | Sugar: 8g | Vitamin A: 32IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 1mg
Did you make this recipe?Let me know what you thought in the comments below!

Want to learn more about oat flour? Check out these resources!

  • The Ultimate Guide to Oat Flour
  • Oat Flour vs. Wheat Flour
  • The Best Oat Flour Recipes
  • Oat Flour Cookie Tips
  • Oat Flour Muffin Tips
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Comments

    4.96 from 42 votes (34 ratings without comment)

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  1. Gina says

    October 23, 2022 at 5:15 pm

    5 stars
    Made a batch of these for my family! Everyone loved them and they did not last long in my house! Definitely making again!

    Reply
    • Janessa says

      October 23, 2022 at 5:16 pm

      I'm glad you liked these muffins, Gina!

      Reply
  2. Tayler says

    October 23, 2022 at 6:46 pm

    5 stars
    I've made these muffins several times and they always turn out perfectly! A favorite in our house!

    Reply
    • Janessa says

      October 24, 2022 at 8:32 am

      I'm glad you liked these muffins, Tayler!

      Reply
  3. Biana says

    October 23, 2022 at 8:02 pm

    5 stars
    These muffins look like a fun treat! I like that they have some veggies in them, too.

    Reply
    • Janessa says

      October 24, 2022 at 8:33 am

      Thank you for your kind comment, Biana!

      Reply
  4. Dannii says

    October 24, 2022 at 1:43 am

    5 stars
    These muffins look so light and delicious. I can't wait to try these.

    Reply
    • Janessa says

      October 24, 2022 at 8:33 am

      Thank you for your kind comment, Dannii!

      Reply
  5. Amanda Wren-Grimwood says

    October 24, 2022 at 1:46 am

    5 stars
    So dark and chocolatey and easy to make too. Thanks for the recipe.

    Reply
    • Janessa says

      October 24, 2022 at 8:33 am

      I'm glad you enjoyed these muffins, Amanda!

      Reply
  6. Karolina says

    May 04, 2024 at 6:20 pm

    How many eggs? I’m assuming two. It’s not listed in the ingredient list. Thank you.

    Reply
    • Janessa says

      May 05, 2024 at 9:28 am

      Whoops, thanks for letting me know, Karolina! Yes, it is 2 eggs and I have now updated the recipe card.

      Reply
  7. Pam says

    January 19, 2025 at 4:35 pm

    5 stars
    This recipe is incredible! I can’t have chocolate so I substituted with carob powder and carob chips and they still came out great. So moist and yummy! Thank you! My husband also thanks you!

    Reply
    • Janessa says

      January 19, 2025 at 10:26 pm

      Thank you for your kind review, Pam! I'm glad you liked this recipe.

      Reply
  8. Jen says

    February 05, 2025 at 4:30 pm

    Do you have to squeeze out liquid in Zucchini? Thanks!

    Reply
    • Janessa says

      February 05, 2025 at 8:18 pm

      No, you don't. If there is extra liquid in the bowl from shredding, don't add that but you don't need to squeeze extra out. Hope this helps!

      Reply
      • Jen says

        February 06, 2025 at 9:49 am

        Thank you!
        How much baking soda? Thanks!

        Reply
        • Janessa says

          February 06, 2025 at 11:37 am

          Hi Jen, whoops! I ended up testing the recipe using just baking powder (as the ingredients are written) but I guess that I forgot to remove soda from the directions. Thank you for pointing that out- I'll change that now. Hope this turns out for you!

          Reply
  9. Jackie says

    February 17, 2025 at 11:45 am

    5 stars
    I’m digging in my freezer for the zucchini that I shredded a couple of months ago so I can make this. I find your recipes are just excellent. Thank you for posting.

    Reply
    • Janessa says

      February 18, 2025 at 1:45 am

      Thank you for your kind words, Jackie! Let me know how you like this loaf!

      Reply
  10. Jackie says

    February 22, 2025 at 6:37 am

    3 stars
    I made it but found I needed to bake it 10 minutes longer than the recipe states and even then the inside was a bit gooey but the outside was very crumbly. I don’t know that I will make it again but I use a lot of your recipes and I appreciate you posting them.

    Reply
    • Janessa says

      February 23, 2025 at 11:42 am

      I'm sorry to hear that this recipe didn't turn out for you! I know it is frustrating to waste ingredients. Thank you for your comment and I hope you continue to have success with my other recipes!

      Reply
Janessa

Hi, I'm Janessa and I'm passionate about sharing recipes that are made with wholesome ingredients, are quick and easy and most importantly, delicious!

More about me →

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