Blender Zucchini Chocolate Chip Oatmeal Muffins. Effortless to make and packed with real, wholesome ingredients! The batter starts in the blender with summer zucchini, old-fashioned oats, and whole wheat flour. Sweeten things up with chewy Medjool dates and a drizzle of real maple syrup. Finish with a little salted butter, a splash of vanilla, and lots of dark chocolate chips. Somehow, they taste just like a soft, chewy oatmeal muffin from the bakery. They’re delicious!

Two things are happening over here. One: I’m deep into summer baking mode—it’s somehow feeling way easier than cooking these days. And two: I can’t stop using Medjool dates. I’ve always loved them, but I’m on a real kick!

There’s also a lot of zucchini happening in the kitchen. First, a cozy zucchini chicken noodle casserole earlier this week, and now? Muffins! You all know I love a good muffin, so I might be most excited to share these.

They’re exactly the kind of snack or breakfast I want to have on hand as we start thinking about August, back-to-school, and real-life routines. Summer is still in full swing, but these muffins are the perfect transition recipe—easy, feel-good, and so satisfying!

Here are the details

Ingredients

• zucchini
• old-fashioned rolled oats – I like the organic, gluten-free
• whole wheat flour – or use additional oats
• hemp seeds – optional, but they add protein, fiber, healthy fats, and vitamins. Their nutty flavor also pairs nicely with vanilla.
• Medjool dates – make sure these are fresh and plump
• maple syrup
• salted butter
• eggs
• vanilla extract
• baking soda
• dark chocolate chips
• flaky sea salt

Special Tools 

You will need a high-powered blender and a muffin tin for baking. I use brown parchment paper or muffin/cupcake liners.

Steps

Step 1: Prep the zucchini

You can go two ways here—either shred the zucchini using a box grater (my favorite method!) or blend it right into the batter. I like to shred it because it gives you a lighter, fluffier muffin. Blending works too, but the texture is a little denser. If you’re blending, chop the zucchini first so it blends up nicely with the rest of the ingredients.

Step 2: Blend everything (except the chocolate chips)

Add all the remaining ingredients to a blender—except for the chocolate chips—and blend until smooth. Be careful not to over-blend, or the muffins might turn out a bit tough. Keep an eye on the texture; check my photos for a good idea of how the batter should look.

Step 3: Fold in the chocolate chips

Now mix in those dark chocolate chips. They melt into the muffins and make every bite feel just a little extra indulgent.

Step 4: Bake

Scoop the batter into a muffin tin and bake at 350°F for about 20–22 minutes, or until the tops are just set. You can enjoy these warm (so melty and good) or let them cool and save for later. They’re also great packed into lunches—we love that!

Looking for sweet recipes? Here are a few ideas: 

Chocolate Chunk Almond Butter Zucchini Bread

Sneaky Zucchini Chocolate Chunk Coconut Bread

Zucchini Peach Streusel Muffins

Skillet Blueberry Bourbon Pandowdy

Blueberry Lemon Thyme Tarts

Cinnamon Maple Brown Butter Blackberry Peach Crisp

Skillet Strawberry Bourbon Cobbler

Lastly, if you make these Blender Zucchini Chocolate Chip Oatmeal Muffins, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Easy Strawberry Spoon Cake – a soft, gooey-in-the-center cake made with an easy vanilla batter, fresh strawberries, and a swirl of strawberry jam for even more fruity flavor in every bite. It takes just a few minutes to prep, then bake and top with vanilla ice cream or a dollop of whipped cream. Perfect for entertaining—or simply enjoying a summery treat on a slow afternoon.

Something I’ve really come to love over the past few years is baking with fresh berries. I just spent a few days with my grandpa over the 4th, and he’s got me so inspired to keep creating new berry-filled desserts—and even a few citrusy ones too!

Unlike my mom, my grandpa loves dessert. Chocolate, vanilla, fruity—he doesn’t discriminate! His favorites are a classic apple pie or a good key lime. So naturally, key lime pie is next on my list. Sounds fun, right?

I wasn’t able to share this strawberry cake with him (sadly), but I showed him a few photos and he said, “I’d love to try that soon!” Next time I visit, I’ll be sure to bring both cake and pie—he deserves the best of both!

Back to this cake though—it’s been on my list to make since last summer. A spoon cake is one of those easy, nostalgic desserts that feels comforting but still special. It’s light and super moist, made with macerated strawberries and all those delicious, syrupy juices.

I fold in a little strawberry jam too, just to make sure every bite has that sweet, summery berry flavor. It’s the easiest cake and always a crowd favorite!

Here are the details

Ingredients

• fresh strawberries
• brown sugar
• salted butter
• eggs
• buttermilk – you can also just use milk
• vanilla extract
• flour
• baking powder
• strawberry jam – ideally pick up from somewhere local!

Special Tools

You don’t need much for this cake. Just a couple of mixing bowls, a skillet, and a cake pan (around 10 inches).

Steps

Step 1: Macerate the strawberries

Trim the berries and slice them in half—if they’re really big, quarter them. Toss the strawberries with ¼ cup of the brown sugar.
Let them sit for at least 15 minutes. During this time, the sugar will draw out the juices and soften the berries.

Step 2: Mix the batter

Melt and lightly brown the butter in a skillet. The browned butter adds even more flavor to the cake.
Pour the butter into a mixing bowl, then add the remaining brown sugar, the egg, buttermilk, and vanilla.
Mix in the flour, baking powder, and salt until just combined.

Step 3: Combine the berries with the batter

Pour the batter into a 10-inch cake pan or pie plate—you can also use a square brownie or cake pan.
Spoon the macerated strawberries and all their juices over the batter.
Dot small spoonfuls of jam across the top for even more strawberry goodness.

Step 4: Bake the cake

Bake for 35 to 45 minutes, until the edges are fully set and the center is just barely set.
Let the cake rest in the pan for about 10 minutes so it can finish setting up.

How to serve this easy strawberry spoon cake!

Serve warm, ideally with scoops of vanilla ice cream right on top—or a dollop of homemade, lightly sweetened vanilla whipped cream.
The contrast of the warm cake with melty ice cream or whipped cream and juicy strawberries is pure perfection.

Looking for other homemade recipes? Here are a few ideas: 

Strawberry Tarte Tatin

Strawberry Caramel Muffins

Healthier Homemade Nutter Butter Cookies

Mini Blueberry Muffins

Frosted Brown Sugar Cinnamon Pop Tarts

Chocolate Fudge Pop Tarts

Blueberry Cherry Galette

Lastly, if you make this Easy Strawberry Spoon Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

You’ll love this chocolate zucchini bread recipe! Packed with shredded zucchini and gooey chocolate chips, it’s moist, fudgy, and delicious.

This double chocolate zucchini bread is moist, fudgy, and delicious. In the summertime, it’s my favorite way to satisfy a chocolate craving. It tastes just as decadent as a rich chocolate cake, but it’s packed with shredded zucchini. Eating your vegetables has never tasted so good!

Like my classic zucchini bread recipe, this recipe makes two loaves. They disappear pretty quickly in our house, but if you have extra, pop one loaf in the freezer for another day, or share it with a friend! They (and you) will love this chocolate zucchini bread.

Quick note: I recently re-tested and updated this recipe to give it a lighter texture, simplify the ingredients, and use even MORE zucchini! I love the results, but if you’d like to make the old version, you can find it in the recipe notes at the bottom of this post.

Chocolate Zucchini Bread Ingredients

Here’s what you’ll need to make this double chocolate zucchini bread:

• All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
• Unsweetened cocoa powder – It adds rich chocolate flavor to the batter.
• Baking powder, baking soda, and eggs – They help the bread puff up as it bakes.
• Sugar – For sweetness. Granulated sugar and cane sugar both work well here. You could even use brown sugar for richer depth of flavor!
• Vegetable oil – For moisture and richness.
• Cinnamon, nutmeg, and vanilla extract – For warm depth of flavor.
• Zucchini – I grate mine on the largest holes of a box grater to get the best moist, zucchini-flecked texture!
• Chocolate chips – You’ll fold some into the batter to add fudginess to the inside of the loaf. Then, you’ll sprinkle more on top.
• And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Chocolate Zucchini Bread

This double chocolate zucchini bread recipe couldn’t be simpler to make! Here’s how it goes:

First, whisk together the dry ingredients in one bowl and the wet ingredients in another. Add the dry ingredients to the wet ingredients, and gently stir to combine.

Fold in the chocolate chips. Look how chocolatey that batter is!!

Evenly divide the batter between two greased loaf pans (if you like, you can also line them with parchment paper for easy removal and cleanup!). Sprinkle with more chocolate chips, then bake at 350°F until a toothpick inserted into the center of the loaves comes out clean.

Place the pans on a wire rack, and allow the loaves to cool in the pan before digging in. So easy!

Chocolate Zucchini Bread Recipe Tips

• Be careful not to overmix! As with all baking recipes that use wheat flour, overmixing the batter will make the bread dense. Stir until everything is just combined to get soft, moist, and puffy loaves.
• Bake once, eat twice. This recipe makes two loaves of quick bread. They’ll keep well in an airtight container at room temperature for up to 3 days, but they also freeze perfectly. I like to enjoy one right away and slice and freeze the other. To thaw a slice, let it sit out at room temperature for an hour or so, or pop it in the microwave for around 30 seconds.
• Try changing it up! Swap half the chocolate chips for chopped walnuts, pecans, or dried tart cherries. Or, if you have it on hand, use yellow squash in place of the zucchini. Let me know what variations you try!

More Zucchini Recipes to Try

If you love this chocolate zucchini bread, try one of these delicious zucchini recipes next: