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Justine Doiron

just real good food

Baking + Sweet, Breakfast, Dairy Free, Gluten Free, Oats, Recipes, Snacks + Sides, Special Diets, Vegetarian · August 12, 2021

Zucchini Bread Baked Oats

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Zucchini Bread Baked Oats

If baked oats are my love language, zucchini bread baked oats deserve marriage. This Zucchini Bread Baked Oats recipe is SO good for you, so filling, and as a bonus, it has a vegetable in it. I could eat these every day, and if I didn’t have other oats recipes to develop for you all, I totally would.

Table of contents

  • Ingredients you will need for these zucchini bread baked oats
  • How to make this zucchini bread baked oats recipe
  • Tips and tricks to make the best baked oats recipe
  • FAQ
Zucchini Bread Baked Oats

Ingredients you will need for these zucchini bread baked oats

This recipe is the best because it’s so simple. It takes all the best (and healthiest!) parts of a zucchini bread recipe and turns it into breakfast. This recipe is gluten-free, dairy-free and all the breakfast buzzwords that make my allergen-sensitive bbs happy. Here’s everything you need to make this prime breakfast recipe:

  • 1/2 small zucchini, about 90 grams, shredded
  • 50 grams oats, (1/2 cup) blended into oat flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1 pinch kosher salt
  • 35 grams drizzly almond butter (2 tablespoons)
  • 40 grams maple syrup (2 tablespoons)
  • 1 large egg
  • Optional: 2 cubes dark chocolate –  I like Hu Kitchen’s chocolate bars or gems
Zucchini Bread Baked Oats

How to make this zucchini bread baked oats recipe

And just like the ingredients, we keep the steps easy. Here are the deets!

  1. Preheat your oven to 350°F.
  2. Use a microplane to finely grate the zucchini. Then squeeze out all the excess liquid with a paper towel. The zucchini should be about 1/3 cup in size and 45 grams in weight after it’s drained. Set this aside.
  3. Blend your oats into fine oat flour, then mix together the oat flour, baking soda, salt and cinnamon.
  4. In a small measuring cup, whisk together the almond butter, maple syrup, egg and zucchini.
  5. Add the dry ingredients to the wet and whisk again.
  6. In a small mug, ramekin or mini dutch oven, pour in the batter and top with the chocolate.
  7. Bake at 350°F for 18-23 minutes or until the baked oats are completely risen.
Zucchini Bread Baked Oats

Tips and tricks to make the best baked oats recipe

Ok, I am deeply passionate about oats, and especially baked oats. So here are all the things I’ve learned to (hopefully) help you on your oat journey:

  • Blend your oat flour as fine as possible – I use the flat attachment on my blender! The chunkier your oats, the grittier your baked oats will be. So the magic really starts with the oat flour.
  • Bake in a mini dutch oven – these are the perfect size and hold the perfect amount of heat for baked oats. It makes your oats come out feeling like a tiny cake. And we love cake!
  • Don’t put your chocolate in the middle, put it on top – trust me on this one. If you put it in the middle, the middle of your oats won’t bake then same, and you’ll never get the full, cake-like texture.
Zucchini Bread Baked Oats

FAQ

Can I make zucchini bread baked oats in the microwave?

While it will definitely cook in a microwave, the texture will be different. Microwaved baked oats come out a little gummier than proper baked oats. This is due to how the egg cooks. You can always tell the difference between a microwaved egg and a baked egg, and that’s why you can tell the difference with the baked oats texture here as well!

How can I make this recipe vegan?

My favorite way to veganize this is to swap out the egg with a flax egg made from 2 tablespoons flax meal and 5 tablespoons of room-temperature water. Mix those together and use the “egg” when the flax egg is gelatinous.

What can I use instead of zucchini?

Zucchini is a major moistening agent in this, but in its place you can use 3 tablespoons of applesauce, mashed sweet potato or mashed banana!

Can I use peanut butter instead of almond butter?

Yes, but make sure it’s the drizzly, all-natural kind! Jiff won’t cut it for this recipe.

How do I make this nut-free?

You can use tahini or sunflower seed butter! Both work perfectly in this.

Zucchini Bread Baked Oats

And that’s it for these Zucchini Bread Baked Oats!

If you make it, please tag me on Pinterest or Instagram so I can see! And if you can’t get enough of zucchini, check out my other Zucchini Oats recipe here.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you!

Zucchini Bread Baked Oats

I am in my baked oats phase, and that's why I present to you the absolute best chocolate zucchini bread baked oats recipe. It's simple, healthy and will have you swooning over breakfast.
Print Recipe Pin Recipe
Prep Time:5 minutes mins
Cook Time:25 minutes mins
Total Time:30 minutes mins
Course: Breakfast
Cuisine: American
Keyword: baked oats, oats

Ingredients

  • 1/2 small zucchini, about 90 grams before draining shredded and drained, 45 grams
  • 50 grams oats (1/2 cup) blended into oat flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1 pinch kosher salt
  • 35 grams drizzly almond butter 2 tablespoons
  • 40 grams maple syrup 2 tablespoons
  • 1 large egg
  • 2 cubes dark chocolate I like Hu Kitchen's chocolate bars or gems

Instructions

  • Preheat your oven to 350°F.
  • Use a microplane to finely grate the zucchini. Then squeeze out all the excess liquid with a paper towel. The zucchini should be about 1/3 cup in size and 45 grams in weight after it's drained. Set this aside.
  • Blend your oats into fine oat flour, then mix together the oat flour, baking soda, salt and cinnamon.
  • In a small measuring cup, whisk together the almond butter, maple syrup, egg and zucchini.
  • Add the dry ingredients to the wet and whisk again.
  • In a small mug, ramekin or mini dutch oven, pour in the batter and top with the chocolate.
  • Bake at 350°F for 18-23 minutes or until the baked oats are completely risen.
  • Serve immediately!

Posted In: Baking + Sweet, Breakfast, Dairy Free, Gluten Free, Oats, Recipes, Snacks + Sides, Special Diets, Vegetarian

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  1. Protein Morning Glory Muffins | Justine Snacks says:
    August 23, 2021 at 2:39 pm

    […] Let’s be honest, most muffins are just cake masquerading as cake for breakfast. And there’s NOTHING wrong with that…I freaking love cake for breakfast (I mean, have you seen my baked oats?) […]

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Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
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