Made with wholesome ingredients, these brown butter chocolate chip zucchini oatmeal cups are perfect for breakfast, a healthy snack, or a light dessert. The toasted, nutty flavor of browned butter combined with warm cinnamon and melty mini chocolate chips makes it easy—and delicious—to sneak more veggies into your day.
If you love baked oatmeal cups, these zucchini chocolate chip versions are a seasonal favorite. They use rolled oats and shredded zucchini for fiber and whole grains, plus a touch of sweetness from mini chocolate chips. Each cup delivers a satisfying balance of texture and flavor while providing about 5 grams of protein and 3 grams of fiber per muffin—so they make a nourishing choice any time of day.
Featured Comment
“They are so yummy! I love that they are less sweet than most muffins and the chocolate just makes everything better! What a treat!” – Michelle
What You Need for Loaded Zucchini Oatmeal Cups
These baked oatmeal cups come together with fewer than ten ingredients and minimal fuss. The main elements to have on hand:
- Rolled oats: Use whole rolled oats for the best texture.
- Cinnamon: Adds warm, cozy flavor.
- Shredded zucchini: About 1 cup, roughly one medium zucchini. Squeeze out excess moisture in a paper towel or clean kitchen towel to prevent soggy cups.
- Mini chocolate chips: A little sweetness that melts into each bite.
- Brown butter: Browning the butter adds a deep, toasty flavor. Cook the butter in a light-colored skillet over medium heat until it reaches a golden chestnut hue, then remove from heat.
Variations
Chocolate chips: Swap mini chips for regular-size chips or chopped dark chocolate.
Fat: If you prefer not to brown butter, melted butter or coconut oil work well instead.
Egg substitute: Replace the eggs with flax eggs (mix 1 tablespoon ground flax + 2.5 tablespoons water per egg) for an egg-free option.
Milk: Any milk—dairy or plant-based—can be used. Adjust thickness as needed.
FAQ
Yes. Stir in a couple tablespoons of unflavored or vanilla protein powder and increase the milk by about 1/4 cup if the batter becomes too thick. This boosts protein without changing the flavor too much.
Try replacing eggs with flax eggs and use melted coconut oil or vegan butter in place of regular butter. We recommend testing any eggless swaps to ensure the texture meets your preference.
Fill each muffin cup about three-quarters full. The batter will rise slightly but these keep a slightly rustic, dense texture rather than domed muffin tops.
Storage
After the oatmeal cups are completely cool, store them in an airtight container. They keep at room temperature for up to 2 days or refrigerated for up to 5 days. These cups also freeze well—wrap individually or store in a freezer-safe container for longer storage.
More Oatmeal Cups to Try
Can’t get enough baked oatmeal cups? Experiment with seasonal or fruity versions like pumpkin oatmeal cups, triple berry oatmeal cups, or raspberry chocolate chip baked oatmeal cups. For a larger-format option, try a full-size baked oatmeal for family-style breakfasts.
Brown Butter Chocolate Chip Zucchini Oatmeal Cups
Wholesome, satisfying, and subtly sweet—these zucchini oatmeal cups are an easy way to enjoy veggies for breakfast or snacks. Brown butter gives them a rich, nutty depth while oats and zucchini keep them moist and hearty.
By: Linley Hanson
Prep: 15 mins Cook: 20 mins Total: 35 mins Servings: 12
Ingredients
Dry
- 3 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 cup shredded zucchini, liquid removed (~1 medium zucchini)
- ½ cup mini chocolate chips
Wet
- 3 tablespoons unsalted butter (for browning)
- 2 large eggs
- ½ cup unsweetened applesauce
- 1 cup milk (any kind)
Instructions
- Preheat the oven to 350ºF (175ºC). Spray a 12-cup muffin tin with nonstick spray or line with muffin liners.
- In a large bowl, combine the rolled oats, baking powder, cinnamon, and shredded zucchini. Stir until evenly mixed.
- Brown the butter: place butter in a small skillet over medium-high heat. Allow it to melt, then simmer until it turns a deep golden-chestnut color and gives off a nutty aroma. Remove from heat and let it cool slightly.
- Add the browned butter to the dry ingredients along with the eggs, applesauce, and milk. Stir until just combined, then fold in the mini chocolate chips.
- Divide the batter among the muffin cups, filling each about ¾ full.
- Bake at 350ºF for 20–23 minutes, or until the tops are set and a toothpick inserted in the center comes out mostly clean.
- Let the cups cool in the pan for 5 minutes, then transfer to a cooling rack to finish cooling.
Tips & Notes
- Storage: Store cooled oatmeal cups in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. They also freeze well for longer storage.
- Brown butter tips: Use a light-colored skillet so you can see the butter change color. If any browned bits become too dark, pass the butter through a fine-mesh sieve to remove burnt pieces.
- Make-ahead: These are great for meal prep—bake a batch on the weekend and enjoy quick breakfasts all week.
Nutrition
Approximate per muffin: Calories: 183 kcal, Carbohydrates: 22 g, Protein: 5 g, Fat: 8 g, Fiber: 3 g, Sugar: 8 g. Nutrition information is an estimate and should be used as a general guide.
Photography by: The Wooden Skillet