Double Chocolate Zucchini Baked Oatmeal Recipe
This Double Chocolate Zucchini Baked Oatmeal is a nutrient-packed, comforting breakfast or snack option that combines the rich flavors of cocoa and chocolate chips with the moisture and health benefits of zucchini and banana. Baked until perfectly set, this oatmeal is a delicious way to start your day or enjoy as a wholesome treat, with natural sweetness and a hint of warm cinnamon.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups rolled oats
- ¼ cup cocoa powder
- ¼ cup ground flaxseed
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup (180 g) finely grated zucchini, do not squeeze out liquid
- ½ cup mashed banana, about 1 medium (can substitute with ½ cup applesauce)
- ⅔ cup milk
- ⅓ cup maple syrup or honey
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ tablespoon avocado oil, or melted butter or another neutral tasting oil
Additional Ingredients
- 3 tablespoons mini chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 375℉ (190℃). Grease an 8×8 inch metal baking dish with a little oil or butter to prevent sticking. Note that metal dishes conduct heat differently than glass or ceramic, so baking times may vary accordingly.
- Mix Dry Ingredients: In a medium bowl, combine the rolled oats, cocoa powder, ground flaxseed, ground cinnamon, baking powder, and salt. Stir well to evenly distribute the ingredients.
- Add Wet Ingredients: To the bowl with dry ingredients, add the finely grated zucchini (with its liquid intact), mashed banana, eggs, milk, vanilla extract, maple syrup (or honey), and avocado oil. Mix thoroughly until everything is well combined. Allow the mixture to rest for a few minutes so the oats and flaxseed absorb moisture, helping the oatmeal thicken.
- Prepare for Baking: Pour the oat mixture evenly into the greased baking dish. Sprinkle the mini chocolate chips evenly on top.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. The oatmeal should be firm to the touch in the center, indicating it is cooked through.
- Serve and Store: Once baked, slice the oatmeal into 9 portions. Serve warm topped with yogurt, a splash of milk, sliced bananas, berries, a dollop of peanut butter, or enjoy it plain. Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to 4 days.
Notes
- Do not squeeze the liquid out of the grated zucchini; it adds moisture and helps bind the oatmeal.
- Using a metal baking dish is recommended for even baking, but if using glass or ceramic, allow extra baking time as these materials conduct heat differently.
- Substitute applesauce for banana if desired, but it may reduce the sweetness slightly.
- This recipe can be easily doubled for a larger batch.
- For a dairy-free option, use plant-based milk such as almond or oat milk.
- Store leftovers refrigerated and consume within 4 days for best taste and freshness.
