Chocolate Chip Zucchini Muffins


  • 2 cups oat flour (rolled oats ground into a flour–you can use your blender or food processor for that)
  • 1 medium zucchini, finely grated
  • 2 eggs (see notes below for substitutions)
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 cup applesauce
  • 1/2 cup baking cocoa (I use a blend of dark and natural, giving them a nice chocolatey color)
  • 1 cup chocolate chips (EnjoyLife brand is free of the Top 8 Allergens)


  1. Preheat the oven to 350F, and lightly grease a mini muffin pan.
  2. In a large bowl, mix the oat flour, zucchini, eggs, vanilla, baking powder, baking soda, cinnamon, and applesauce.
  3. Mix in the baking cocoa until evenly blended. Add the chocolate chips, saving a few for topping, and stir.
  4. Pour the batter evenly into each mini muffin cavity.
  5. Bake for 15 to 20 minutes, until a toothpick comes out clean.
  6. Remove from the oven, and top each with a few additional chocolate chips.
  7. Let cool and enjoy!



If you’re replacing the eggs with applesauce or banana, substitute 1/4 cup fruit per egg. Increase the baking soda by 1/4 teaspoon per egg and 1/4 teaspoon of baking powder per egg. If you’re using egg replacement, follow the recipe. Baking times may be 3 to 5 minutes longer if you’re using fruit.