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!

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

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

• 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 For best results, make sure your powder is not outdated.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.

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

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).

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

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.

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.

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

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.

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.

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...

...you might also like:

• Lava Cakes (Just 3 Ingredients!)
• Chocolate Hummus
• Butter Tart Bars
• Honey Spice Zucchini Muffins
• Chocolate Baked Oats

Recipe Card

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