Double Chocolate Zucchini Baked Oatmeal Cups

closeup of double chocolate zucchini baked oatmeal cups on a parchment lined plate.

Naturally sweetened double chocolate zucchini baked oatmeal cups are delicious, nutrient-dense and great for using up a summer zucchini! They're freezer-friendly and perfect for meal prep, back-to-school, or quick snacks. (gluten-free with dairy-free option)


  • 2 medium very ripe (brown) bananas
  • 2 large eggs
  • 1 1/4 cups milk
  • 1 teaspoons vanilla extract 
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon ground flaxseed
  • 2 cups rolled oats
  • 1 medium zucchini, grated
  • 1/2 cup chocolate chips


  1. Heat oven to 350°F. Line a standard sized muffin tin with muffin liners (I like to use silicone muffin liners).
  2. Peel and mash bananas in a large bowl. 
  3. Add eggs, milk and vanilla and whisk to combine. 
  4. Add cocoa, salt, flaxseed and oats and stir to combine. 
  5. Stir in grated zucchini (do not squeeze out water) and chocolate chips.
  6. Scoop mixture into lined muffin tins (about 1/3 cup each).
  7. Bake for 25-30 minutes, or until the centers are set. 
  8. Remove from oven and cool completely before removing oatmeal cups from the liners and storing.


  • This recipe makes 18 oatmeal cups. If you only have one muffin tin (12 cups) the remaining batter can stay in the refrigerator until the first set of oatmeal cups are baked.
  • You can bake this oatmeal in a single 8 to 10 inch dish instead of muffins. Add 5-10 minutes to the bake time. 
  • Store oatmeal muffins in the refrigerator for up to 5 days in an airtight container or in the freezer for up to 3 months.
  • For dairy-free, use your favorite nondairy milk and dairy-free chocolate chips.
  • To reheat, pop a few in the microwave for about 60 seconds on a microwave-safe plate.

Keywords: double chocolate zucchini baked oatmeal, chocolate zucchini oatmeal cups