Chocolate Chip Zucchini Baked Oatmeal


Chocolate chip zucchini baked oatmeal is the perfect easy make ahead breakfast. Easy to make with lots of substitution options if needed! Plus there’s zucchini in it, so you’re eating veggies for breakfast, and I promise you don’t even taste it. Win win! My 15 month old went crazy over this recipe. He is in a picky food phase and getting veggies in is a STRUGGLE. So figured this would be a great way to incorporate some!

What is baked oatmeal?

Baked oatmeal is oatmeal baked in a pan making breakfast incredibly easy. You can make it ahead so that all you have to do is warm it in the morning or eat it straight from the fridge (which I often do)! It’s a great simple breakfast or snack option. It tastes like dessert and it’s just so delicious!

Photo of close up of 3 squares of chocolate chip zucchini baked oatmeal stacked on top of another with a hand holding on a white background.

What you need to make chocolate chip zucchini baked oatmeal + substitutions:

  • Quick oats- I love using quick oats, because it gives it the best texture! This is my absolute favorite way to make baked oatmeal, it gives it a dense brownie-like texture. You can substitute with rolled oats, which will make it a little more chewy/ crumbly, but still fabulous!! Steel cut oats won’t work for this one.
  • Cashew milk- I love using my homemade cashew milk. You can definitely substitute with almond milk, dairy milk, whatever milk. Doesn’t make a difference!
  • Zucchini– This was a perfect way to use up some of the zucchini from our garden! It also adds veggies and moisture into the recipe. You really can’t taste it!
  • Maple syrup– Maple syrup is my preferred sweetener but you can also use honey or brown sugar.
  • Egg- The egg helps bind the recipe. You could substitute with flax or chia eggs.
  • Flaxseed– I like to add some ground flax or chia seeds for some added nutrients!
  • Vanilla extract- The key to any baked good!
  • Cinnamon– Cinnamon is an amazing spice for so many reasons, but it also helps balance your blood sugar!
  • Baking powder- Baking powder helps the oatmeal to rise.
  • Sea salt- I don’t bake anything without salt. It’s what helps bring the flavor out in a recipe.
  • Chocolate chips- I used mini chocolate chips, because they’re so cute! You can use regular and whatever chocolate you prefer. I did semi-sweet. You could also chop up chocolate bar and add that in!

Tips for making it:

  • Quick oats vs rolled oats- Like I said above, quick oats will give it a denser, more brownie-like texture and is what I prefer. Rolled oats work just fine!
  • For the best texture- You want to make sure the oatmeal is still soft in the center but cooked through. That way it comes out soft rather than a hard!
  • Shred the zucchini and then press into paper towels. This helps get extra moisture out so the texture comes out nicely!
  • My favorite pans to use when baking are USA pans all the way! I use them for everything and they are such great quality!
Photo of very close up of 9 squares of chocolate chip zucchini baked oatmeal on a white background.

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Print Recipe
5 from 5 votes

Chocolate Chip Zucchini Baked Oatmeal

Chocolate chip zucchini baked oatmeal is the perfect easy make ahead breakfast. Easy to make with lots of substitution options if needed! Plus there's zucchini in it, so you're eating veggies for breakfast, and I promise you don't even taste it. Win win! My 15 month old went crazy over this recipe. He is in a picky food phase and getting veggies in is a STRUGGLE. So figured this would be a great way to incorporate some!
Cook Time30 minutes
Course: Breakfast
Keyword: baked oatmeal, breakfast, chocolate chip, meal prep, zucchini, zucchini bread
Servings: 6


  • 8×8 baking pan


  • 2 cups quick oats or rolled
  • cups cashew milk or any milk of choice
  • 1 cup shredded zucchini pressed on paper towels
  • cup maple syrup or honey
  • 1 egg
  • 1 tbsp ground flaxseed or chia seeds
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp sea salt
  • ¼ cup chocolate chips


  • Start by shredding your zucchini. Lay it between two paper towels and set aside so it can soak up some moisture.
  • In a medium mixing bowl, add in egg, maple syrup, cashew milk, and vanilla extract. Mix well.
  • Then, add in all the dry ingredients (except the chocolate chips) as well as the zucchini. Mix with a spatula until everything is incorporated.
  • Add in chocolate chips. You can add them all in and then reserve some for topping. OR add them all and just add additional on top!
  • Pour into a greased 8×8 baking pan. Bake at 350F degrees for about 30 minutes. You want the middle to be soft but set.
  • Let cool, slice into 4-9 servings depending on what your hunger! I do 9 when I want them as more of a little snack square and 4-6 servings when I want to serve as a meal with additional things like yogurt, peanut butter, seeds, and fruit. Enjoy!


For storing: Once cooled completely, store in the fridge for up to a week. Enjoy from the fridge or warmed up!
For freezing: Individually wrap in plastic wrap and then store in a freezer bag. To thaw, place in the fridge overnight and heat or eat cold in the morning!


  1. Another incredible baked oats recipe by Lex! I love all of her flavors but this one really just hits the spot. The ~moisture~ (sorry I know people hate that word) from the zucchini and pops of chocolate are delicious. I topped mine with peanut butter and a little yogurt on the side and can’t wait to repeat this breakfast all week. Thanks Lex & Thomas! Love your recipes so much!

  2. Since somebody sent me Lex’s page on Instagram while I was going through my own disordered eating recovery, I have been making her recipes non-stop!!! Her baked oatmeal are one of my favorite genres of her recipes. This zucchini bread one was nothing short of amazing. Between the zucchini and chocolate chips, this tastes just like zucchini bread! One of my favorite breads in the world! I will definitely be making this over and over again!!!

    • Oh my goodness, Leah!!! You just totally made my day with this comment! So happy you have loved everything! So grateful you’ve tried them out 🙂

  3. So good! I can’t wait to warm a piece up in the morning and have some honey yogurt with it. Everything about it..the texture, smell and taste is just wonderful!

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  5. Emily Workman

    Delicious to eat any time of day and a great way to get greens into the kids!

  6. Emma Scoville

    Made these in muffin form over the weekend and added berries – absolutely delish! Made my house smell amazing too 🙂 Another winner baked oatmeal recipe!

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