Naturally-sweetened Chocolate Chip Zucchini Bread Baked Oatmeal! Packed with zucchini and peanut butter, it's the perfect healthy breakfast.
We're doin' the dang oatmeal THANG!
I know fall is just around the corner. Like, I can smell it. September is upon us, yes, but guess what? Zucchini is still here to party and we're going to ride the wave as long as our little hearts can.
We've nailed the banana zucchini oatmeal cups, healthy zucchini muffins, and blueberry banana baked oatmeal but today's divinely spiced dream of a zucchini baked oatmeal recipe is worthy of its on spot in the breakfast archives. She's gonna be a classic, I can feel it in my boooones!
This baby is naturally sweetened with ripe nanners plus some semi sweet chocolate chips because 2021 is the year of chocolate for breakfast. You can lean into the spices and even add a pinch of nutmeg if you to cue fall right this very moment.
I love warming up a piece, slathering it with a blob of almond butter and drizzle of maple, and gobbling it up alongside a cup o' joe. Do mornings get any more terrific than that? Absolutely not.
Grab it and go, my friends!
Ingredient tips and substitutions
- Old fashioned oats: There's nothing better than whole grain rolled oats to kick off your morning with a shebang. To make this gluten free, simply use certified gluten free oats.
- Zucchini: Or yellow summer squash! Who could deny a serving of veggies with breakfast? No need to peel or squeeze out the water---we're depending on that liquid.
- Banana: For natural sweetness and moisture. The riper, the better.
- Peanut butter: Salty peanut butter adds fabulous flavor to this bake. I prefer the natural, dripped kind that's salted. Any nut butter would work here, or tahini for a nut-free version.
- Milk: Milk adds some moisture and fluff. I used unsweetened vanilla almond milk since I always have it on hand, but any milk you fancy is great here, like cow's or oat milk.
- Egg: To help bind the oatmeal. You can also use a flax egg to make this recipe vegan.
- Vanilla extract + cinnamon: Flavor on flavor.
- Salt: Never underestimate the power of salt to bring out flavors. Fine sea salt or kosher salt are fine. Be sure to double it if your nut butter is unsalted.
- Chocolate Chips: I just can't not with the chocolate chips! It balances out the flavors so well.
- Walnuts: For toasty flavor, crunch and some heart healthy fats. Yes, ma'am.
Can I make muffins?
Yes, you can totally make these into individual baked oatmeal cups! Simply distribute the batter evenly into a greased muffin tin and bake for 23-28 minutes, or until set.
Which oats are best?
Old fashioned (rolled) all the way! Steel cut take way longer to cook and instant would be too quick. Right in the middle is what we want.
Storage tips
Store any leftover baked oatmeal in the refrigerator. You can also freeze individual portions for quick grabbing on snoozy mornings.
I like to slice it into four or six pieces for a hearty breakfast portion; but if you want more of a snack, you can slice it up however you like.
Craving more oatmeal delights? Don’t miss my other go-to recipes:
- Blueberry Banana Baked Oatmeal
- Carrot Cake Baked Oatmeal
- Cherry Almond Baked Oatmeal Cups
- Salted Chocolate Covered Oatmeal Bites
Breakfasting with the best of em'!
Print
Chocolate Chip Zucchini Bread Baked Oatmeal Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4-6 pieces 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Naturally-sweetened Chocolate Chip Zucchini Bread Baked Oatmeal! Packed with zucchini and peanut butter, it's the perfect healthy breakfast.
Ingredients
- 2 very overripe bananas
- 2 cups grated zucchini or summer squash (from 1 medium zucchini)
- ¼ cup milk (I used unsweetened vanilla almond)
- ⅓ cup salted peanut butter (or almond butter)
- 1 large egg
- 1 tsp vanilla extract
- 2 cups old fashioned oats
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp fine sea salt (use ½ tsp if nut butter is unsalted)
- ⅓ cup chocolate chips
- ¼ cup chopped walnuts
Instructions
- Preheat oven to 350F. Grease an 8x8inch baking dish with cooking spray.
- Place banana in a large mixing bowl and mash with a fork. Measure out zucchini (no need to peel or squeeze out water) and add to bowl along with milk, peanut butter, egg, and vanilla. Stir until smooth.
- Add oats, baking powder, cinnamon, and salt. Stir to combine. Fold in chocolate chips and walnuts. The batter will be thick.
- Pour batter into baking dish and smooth over the top with a spatula. Bake for 40 minutes, or until set. Cool for at least 20 minutes before slicing into 4 or 8 bars. Store leftovers in an air-tight container in the refrigerator or freeze slices in parchment paper and reheat before eating.
Notes
VEGAN: Sub a flax egg (1 tbsp ground flax mixed with 3 tbsp water).
Photos by The Nutritious Kitchen.
