Zucchini Bread Baked Oatmeal

piece of zucchini bread baked oatmeal in small bowl next to hemp hearts, chocolate chips and baked oatmeal pan

Zucchini Baked Oatmeal is a scrumptious treat that’s a great way to sneak in some greens. Whip it together in one bowl, then serve it up in one of two ways. Quick, easy and meal prep worthy!


  • 2 large eggs
  • 2 tablespoons avocado oil
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups milk of choice
  • 2 ¼ cups gluten free rolled oats
  • 1 teaspoon baking powder
  • 1/2 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg, optional
  • 1/4 teaspoon fine sea salt
  • 3/4 cup packed finely shredded zucchini, excess water squeezed out
  • ¼ cup mini chocolate chips, optional


  1. Preheat oven to 375ºF and grease 9×9 baking dish (or similar size).
  2. Whisk Wet Ingredients: In large bowl whisk together eggs, oil, maple syrup, vanilla extract and milk.
  3. Add Dry Ingredients: Add in rolled oats, baking powder, cinnamon, nutmeg and sea salt.
  4. Combine: Fold in zucchini (make sure water has been squeezed out and measured packed) and chocolate chips. Transfer to prepared baking dish, making sure oats are evenly spread into all 4 corners.
  5. Bake for 35-40 minutes or, until top is golden and middle is set. You can serve immediately bowl style, or wait about 20 minutes to serve as squares. Bake time will depend on size of baking dish.
  6. Serve zucchini bread baked oatmeal with your favorite toppings, a little extra maple syrup or honey and enjoy!


STORAGE – Cover and store at room temperature for 2 days or in the fridge for 4 days.

FREEZE – Cut into squares and wrap each one in plastic wrap. Transfer to a plastic freezer storage bag and freeze for up to 3 months.

REHEAT – Pop one square in the microwave for 20-30 seconds, or in a 350ºF oven for 5-10 minutes. To reheat the entire pan, cover with aluminum foil and bake in a 350ºF oven for 15-20 minutes.

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