Zucchini & Oatmeal Bake
Ingredients:
-
1 ½ cups rolled oats
-
1 tsp baking powder
-
1 ½ tsp cinnamon
-
¼ tsp nutmeg (optional)
-
¼ tsp salt
-
1 cup milk (dairy or plant-based)
-
1 large egg
-
⅓ cup maple syrup or honey
-
1 tsp vanilla extract
-
1 cup grated zucchini (lightly squeezed to remove excess moisture)
-
¼ cup unsweetened applesauce or mashed banana
-
Optional: ¼ cup chopped nuts or chocolate chips
-
Optional topping: more zucchini, oats, or a sprinkle of brown sugar
Instructions:
-
Preheat oven to 375°F (190°C). Grease an 8×8” baking dish or line with parchment.
-
Mix dry ingredients in a large bowl: oats, baking powder, cinnamon, nutmeg, and salt.
-
In another bowl, whisk together wet ingredients: milk, egg, maple syrup, vanilla, applesauce (or banana).
-
Stir the wet into the dry, then fold in the shredded zucchini and any extras like nuts or chocolate.
-
Pour into baking dish and spread evenly. Add toppings if you like.
-
Bake for 30–35 minutes, until the center is set and the top is golden.
-
Let cool slightly before slicing. Serve warm or cold — it’s delish either way!
Serving Ideas:
-
Drizzle with nut butter or a little maple syrup
-
Top with Greek yogurt and berries
-
Cut into bars for on-the-go breakfast
Storage:
Store in the fridge for up to 5 days, or freeze individual slices for quick heat-and-eat breakfasts.
Want to make it vegan, or turn it into muffin cups instead? I’ve got a bunch of tasty tweaks if you want to remix it!