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4.85 from 13 votes

Chocolate Zucchini Baked Oatmeal

Recipe from Two Peas and Their Pod

Easy baked oatmeal that tastes just like my famous Chocolate Zucchini Bread! Make a pan and reheat all week. Enjoy for breakfast or dessert!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Keyword: chocolate, zucchini
Servings: 8
Calories: 218kcal


  • 2 cups old fashioned oats
  • 1/4 cup cocoa powder*
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups unsweetened vanilla almond milk, or milk of your choice
  • 1/4 cup pure maple syrup
  • 3 tablespoons coconut oil, melted and cooled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup shredded zucchini, excess moisture squeezed out in paper towel
  • 1/3 cup chocolate chips
  • Optional: extra chocolate chips, for topping


  • Preheat oven to 350 degrees F. Grease an 8x8-inch baking dish with nonstick cooking spray and set aside.
  • In a large bowl, combine the oats, cocoa, baking powder, and salt. Set aside.
  • In a medium bowl, combine the milk, maple syrup, melted coconut oil, eggs, and vanilla extract. Whisk until combined.
  • Add the milk mixture to oat mixture and stir until combined. Gently stir in the shredded zucchini and chocolate chips.
  • Pour the oatmeal mixture into prepared pan and sprinkle with additional chocolate chips, if desired. Bake for 35 minutes or until oatmeal is set.
  • Remove from the oven and cool for 5 minutes before serving. Spoon into a bowl and enjoy!


I like to use Dutch processed cocoa, but unsweetened cocoa powder works well too. You can double the recipe and bake in a 9x13-inch pan. Store in airtight container in the fridge for up to 5 days.


Calories: 218kcal | Carbohydrates: 28g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 42mg | Sodium: 231mg | Potassium: 244mg | Fiber: 4g | Sugar: 11g | Vitamin A: 107IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 2mg