Vegan Chocolate Zucchini Baked Oatmeal

This vegan chocolate zucchini baked oatmeal is a great way to sneak in another serving of veggies, but it just tastes like sweet, chocolatey oats! 

So the past few summers I’d see tons of zucchini recipes popping up in the blog/pinterest/IG world, but I have to admit, even as the veggie lover I am, I was always a little skeptical. To be honest, I don’t think I’d be thrilled about having zucchini in my pancakes, or biting into a bite of warm, sweet banana bread and get a string of zucchini instead of bananas.

But I finally gave in and tried it, so in the form of “zoats,” AKA preparing my normal oats and mixing in some finely diced zucchini.

Not going to lie, I was shook, cause I LOVED it. Not only did it add volume without noticeable flavor or off-putting texture, but it’s such an easy way to get another serving of veg and all the wonderful nutrients in! So, I can’t say I want a zucchini cake anytime soon, but I can definitely get behind zucchini in my oats. I wanted to try a chocolatey, baked oat recipe, which is where this vegan chocolate zucchini baked oatmeal comes in!

Ingredients for vegan chocolate zucchini baked oatmeal

• Rolled oats: I always use old fashioned rolled oats for the best chewy texture and lots of healthy whole grains.
• Cacao powder: cacao gives the oats rich chocolate flavor.
• Ground flaxseed: you’ll make flax eggs which will help to thicken and hold the baked oatmeal together.
• Medjool dates: you’ll blend the dates with hot water to make a paste, which gives the baked oats natural sweetness.
• Zucchini: shredded zucchini gives the oats moisture and some sneaky veg.
• Nondairy milk: a bit of milk brings the mixture together. I used unsweetened oat milk for neutral flavor, but any nondairy milk should work.

Tips for making vegan chocolate zucchini baked oatmeal

• Chop the zucchini as small as you can. Like little, teeny tiny pieces. The smaller the better, and if you have a grater, definitely use that. This is just to ensure you aren’t biting into giant chunks of zucchini, because nobody wants that.
• Make sure to use a nonstick or parchment-lined pan. Use a nonstick or parchment-lined square pan so that the oats don’t stick after baking.
• Let the oats cool before cutting. Make sure to let the oats cool for 30 minutes in the pan before cutting into squares.
• Grab it and go, or make it fancy with whatever toppings you like. These are a great on the go breakfast, or you can make it a little more special with a drizzle of nut butter or some vegan yogurt.

This vegan chocolate zucchini baked oatmeal is so dense, fudgy, and satisfying. It’s legit like eating a fudgy, oat-y brownie! And you can feel totally amazing while you do knowing your getting your veg in at the same time.

Xo,

Sara