Brown Butter Chocolate Chip Zucchini Oatmeal Cups
Published 8/16/2023
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Made with wholesome ingredients, these brown butter chocolate chip zucchini oatmeal cups are delicious for breakfast, a snack anytime, or dessert. Flavored with nutty brown butter and warm cinnamon, it’s never been easier to eat your veggies!
We’re no strangers to oatmeal cups here at Fit Foodie Finds. Our peanut butter chocolate chip oatmeal cups and baked apple oatmeal cups are make for the perfect afternoon pick-me-up on long studio days. We all love them, and it was fun to create this summertime oatmeal cup variation.
In each zucchini chocolate chip oatmeal cup you’ll find veggies, whole grains, rolled oats, fiber (3g/muffin), and protein (5g/muffin), making these a snack you can feel good about eating.
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 quickly and easily with less than 10 ingredients. Star players:
- Oats: Whole, rolled oats are best.
- Cinnamon: For warm, comforting flavor.
- Zucchini: You’ll need 1 cup of shredded zucchini, which is equal to about 1 medium. We like to use the largest or second largest size grater so there are chunks of zucchini in the cup. To prevent soggy oatmeal cups, be sure to remove the moisture from the zucchini before using it in the recipe. Place the shredded zucchini in a paper towel or tea towel and squeeze until most of the moisture is gone.
- Mini Chocolate Chips: For a little sweetness.
- Brown Butter: Adds incredible flavor! Instead of melting the butter, place it in a non-stick skillet over medium/high heat. Cook until it turns a dark chestnut color.
Variations
Chocolate Chips: Use your favorite kind of chip!
Brown Butter: Instead of brown butter, use melted butter or melted coconut oil.
Eggs: Swap the 2 farm eggs for 2 flax eggs. The cups will be just as moist.
Milk: Any kind of milk works for these oatmeal cups – dairy or non-dairy.
FAQ
Feel free to add a couple of tablespoons of your favorite protein powder to these cups. Unflavored or vanilla would taste best! Keep in mind you may have to add about ¼ cup of extra milk to account for the extra dry ingredient.
We haven’t personally tested a vegan version of these baked oatmeal cups, but try swapping the farm eggs for flax eggs and using melted coconut oil in place of melted butter.
Fill each cup about ¾ full with batter before baking. They’ll rise just a little bit.
Storage
Once oatmeal cups are completely cool, store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
More Oatmeal Cups to Try!
Can’t get enough of baked oatmeal cups? Try our pumpkin oatmeal cups, triple berry oatmeal cups, and raspberry chocolate chip oatmeal cups. And, for a full-size version, this is our best baked oatmeal!
Brown Butter Chocolate Chip Zucchini Oatmeal Cups
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
- 2 large eggs
- ½ cup unsweetened applesauce
- 1 cup milk, any kind
Instructions
- First, preheat oven to 350ºF and spray a muffin tin with nonstick cooking spray. Alternatively, you can line the tin with muffin liners.
- Next, place dry ingredients into a large bowl and mix to combine. Set aside.
- Next, place butter in a small saucepan. Turn heat to medium/high to fully melt the butter. When the butter begins to caramelize, turn the heat off let sit in the pan until all butter has browned.
- Add browned butter into the dry ingredients along with the rest of the wet ingredients.
- Mix to combine and then transfer the batter into the muffin tin. Each muffin should be about ¾ of the way full.
- Bake at 350ºF for 20-23 minutes.
- Let cool for 5 minutes before transferring to a cooling rack to fully cool.
Tips & Notes
-
- Storage: Once oatmeal cups are completely cool, store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Brown Butter Tips: A stainless steel or aluminum non-stick pan is best for making brown butter. Make sure the pan is a light color so you can see when the butter browns. If your brown butter burns, have no fear! Just pour it through a sieve to remove the burnt pieces.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Erin from The Wooden Skillet.
I would recommend letting the mixed batter sit for 15 or 20 min prior to putting in the muffin cups, or blend half of the oats into flour then proceed. The liquid did not absorb well with just a stir and fill. This caused the muffins to have a rough texture. It may be different depending on the oats used. I am using sprouted oats.
There is no sweetener?
Feel free to add a few tablespoons of maple syrup!
These were unreal! First time I made them I realized I didn’t have applesauce but I was committed and subbed with plain Greek yogurt. Still came out great but were a little denser – remade with applesauce the next week and they were perfect 👌
Greek is such a great idea!!
Made the recipe due to some excess zucchini, and they are delicious! Can’t wait to have them for breakfast!
Oh yumm!! Perfect for snacks on the go with a cup of tea. Loved the fact they weren’t too sweet but were perfectly complemented by the choc chips… I used dark choc for health benefits and added richness. Kitchen smelt amazing after baking these!!
They are so yummy! I love that they are less sweet than most muffins and the chocolate just makes everything better! What a treat! ❤
These are tasty but I think I would add some salt.