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white pan of baked oatmeal with chocolate chips

Zucchini Oatmeal Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 17 reviews
  • Author: Alexis Joseph
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6-9 pieces 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free


Naturally-sweetened Chocolate Chip Zucchini Oatmeal Bake! Packed with zucchini and peanut butter, it's the perfect healthy breakfast.


Units Scale
  • 2 very overripe bananas
  • 2 cups grated zucchini or summer squash (from 1 medium zucchini)
  • 1/4 cup milk (I used unsweetened vanilla almond)
  • 1/3 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
  • 1/4 tsp fine sea salt (use 1/2 tsp if nut butter is unsalted)
  • 1/3 cup chocolate chips (or walnuts)


  1. Preheat oven to 350F. Grease an 8x8inch baking dish with cooking spray.
  2. 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. Whisk until smooth.
  3. Add oats, baking powder, cinnamon, and salt. Whisk to combine. Fold in chocolate chips.
  4. 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 6 or 9 bars. Store leftovers in an air-tight container in the refrigerator or freeze slices in parchment paper and reheat before eating.


VEGAN: Sub a flax egg (1 tbsp ground flax mixed with 3 tbsp water).