Double Chocolate Zucchini Baked Oats
These double chocolate zucchini baked oats are the breakfast meal prep of my dreams! They were inspired by zucchini bread baked oatmeal but with a dessert-inspired twist that makes them taste like chocolate cake. You’d never guess they come together with good-for-you complex carbs, protein, veggies, and fruit. Great to prep ahead of time, this recipe is perfect for busy mornings. Enjoy it as is, or add a dollop of yogurt, fresh fruit, or a drizzle of nut butter to take it over the top!
Why You’ll Love These Chocolate Baked Zucchini Oats
- Chocolate: Need I say more? Made with chocolate protein powder and extra chocolate chips, every single bite is rich, sweet, and truly dreamy.
- Quick and Easy: All the ingredients combine in one bowl. Then, the oven does the rest. The hardest part is shredding the zucchini.
- Secretly Healthy: No one ever believes this oatmeal bake is made with fruits and veggies. They simply add moisture and sweetness, contributing to the cake-like quality.
- Made for Meal Prep: These oats store, freeze, and reheat super well. So, I almost always make several batches to keep on hand. It’s also a great way to use up an abundance of zucchini if you have it on hand!
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Chocolate Protein Powder: This creates the rich, chocolatey flavor we want while making the oats super filling. Clean Simple Eats chocolate brownie batter is my favorite, but any protein powder will work.
- Oats: Make sure to use rolled oats or old-fashioned oats! Quick oats or steel-cut oats won’t absorb liquid or cook the same. Look for certified gluten-free oats, if needed.
- Zucchini: I use 2 1/2 cups of grated zucchini, which is about the equivalent of one medium-sized zucchini. Use a grater to shred it into fine pieces. There’s no need to wring out excess moisture!
- Milk: Unsweetened almond milk is my go-to for baked oats, but any regular or plant-based milk works.
- Eggs: These act as a binder holding the oats together.
- Unsweetened Applesauce: This sweetens the oatmeal and adds moisture and nutrients.
- Maple Syrup: Use more or less to taste. Honey works, too, but will add a slightly more floral flavor.
- Chocolate Chips: You can never have too much chocolate, right?! I like to use mini chocolate chips to ensure I get pockets of chocolate goodness in every bite, but regular-sized are also great. I prefer dark chocolate chips, but feel free to use semi-sweet, milk chocolate, or even white chocolate chips if preferred. Or, swap the chocolate for chopped nuts.
How to Make Chocolate Zucchini Baked Oats
This zucchini baked oatmeal recipe truly couldn’t get any easier! Grab a bowl and a baking dish and let the oven do the rest.
- Combine ingredients. Whisk all the dry ingredients in a large bowl. Then, add the wet ingredients and stir to combine. Fold in the chocolate chips, distributing them evenly throughout the batter.
- Bake. Transfer the mixture to a greased baking dish, spreading it out evenly. Transfer the oats to the oven, and bake until the mixture is set. A toothpick inserted into the center should come out clean!
- Cool. Let the oats cool in the pan completely. This helps the bars hold their shape once sliced. Cut the oatmeal into equal-sized pieces, and enjoy!
My Favorite Ways to Serve
Like my banana baked oatmeal and berry oatmeal bake, these chocolate zucchini baked oats are delicious on their own, but you can never go wrong with toppings. Warm them in the microwave, and add a dollop of yogurt, chopped nuts, or fresh fruit for a morning treat!
Double Chocolate Zucchini Baked Oats Recipe
Equipment
- 1 9×9" baking dish
Ingredients
- 2 scoops (60 grams) chocolate protein powder, I use Clean Simple Eats chocolate brownie batter protein
- 2 cups (160 grams) old-fashioned rolled oats
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2½ cups zucchini, grated
- 1½ cups unsweetened almond milk
- 2 large eggs
- 2 teaspoons vanilla extract
- ⅓ cup unsweetened applesauce
- 2 Tablespoons pure maple syrup
- ¾ cups mini chocolate chips
Instructions
- Preheat the oven to 350F, and grease a 9×9 baking pan with cooking spray.
- Whisk the dry ingredients in a large bowl.2 scoops (60 grams) chocolate protein powder,, 2 cups (160 grams) old-fashioned rolled oats, ½ teaspoon baking soda, 1 teaspoon salt
- Add the wet ingredients to the same bowl and whisk until well combined.2½ cups zucchini,, 1½ cups unsweetened almond milk, 2 large eggs, 2 teaspoons vanilla extract, ⅓ cup unsweetened applesauce, 2 Tablespoons pure maple syrup
- Fold in the chocolate chips.¾ cups mini chocolate chips
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Bake at 350F for about 50 minutes, until the oats are set, lightly golden, and a toothpick inserted into the center comes out clean.
- Cool completely, slice, and getcha some of that!
Notes
- Storage: Leftovers can be transferred to an airtight container and stored in the fridge for up to 4-5 days or in the freezer for up to 3 months.
- Every protein powder is different. Add more milk if needed to create a smooth batter. Then, keep a close eye on the oven, and adjust the baking time as needed.
Nutrition
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