It’s that time of year when zucchini is going wild in the garden and you need all the zucchini recipes – and this Zucchini Chocolate Chunk Baked Oatmeal fits the...
It’s that time of year when zucchini is going wild in the garden and you need all the zucchini recipes – and this Zucchini Chocolate Chunk Baked Oatmeal fits the bill! I love baking with shredded zucchini because it makes for such tender and moist baked goods. This baked oatmeal is moist and dense, with little pockets of melty chocolate. It’s a perfect meal prep breakfast that I love to serve in a bowl with some milk or maple syrup. Enjoy!
Pre-heat oven to 350 degrees. Grease an 8×11" baking dish with coconut oil and set aside.
Place grated zucchini on top of a double-layered paper towel and squeeze the most of the liquid from it. Don't completely wring it out – some liquid should remain in the zucchini. Set aside.
In a medium bowl, combine all wet ingredients except the zucchini, carefully whisking in the melted butter last so it doesn't cook the eggs. Set aside.
In a large bowl, combine all dry ingredients except chocolate chunks. Add drained grated zucchini, using your fingers to break the zucchini apart and toss in the dry ingredients to separate. Add the wet ingredients and mix until just combined, then fold in the chocolate chunks. Pour into prepared casserole dish and spread evenly.
Bake at 350 degrees for 40-45 minutes or until the top of the baked oatmeal is lightly golden and has some give but does not collapse easily when gently poked with a finger.
Allow to cool, then cut into 6 pieces for serving.