Chocolate Zucchini Baked Oatmeal

It’s been quite a long time since I’ve shared a recipe for baked oatmeal. I devoted most of July to stove-top recipes and had little ambition for heating up the oven.


I made an exception for this recipe. I came in possession of a zucchini from the farmers’ market in my hometown before I left for New York, and I knew I had to attempt this recipe. I don’t buy zucchinis often, so it was now or never.

I wanted to make a wide departure from the other zucchini recipes I’ve used, so instead of something zucchini-bread related, I went the dessert route and turned it into a pseudo-brownie. You’re welcome!


To be totally transparent, I’d rather have plain Zucchini Bread Baked Oatmeal, but I still enjoyed this very much!

Chocolate Zucchini Baked Oatmeal

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: serves 1

What you'll need:

  • 1/2 c shredded zucchini
  • 1/3 c milk
  • 1 tbsp maple syrup
  • 1/4 tsp vanilla
  • 1/2 c oats
  • 1/4 tsp baking powder
  • 1 rounded tbsp cocoa powder
  • Pinch salt

How to make it:

  1. Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
  2. In a large bowl, mix zucchini, milk, maple syrup, and vanilla extract.
  3. Add in dry ingredients: oats, cocoa powder, baking powder, and salt. Stir until combined. If you want, add a handful of chocolate chips!
  4. Transfer to the ramekin and bake for 20-25 minutes.


**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

19 Responses to Chocolate Zucchini Baked Oatmeal

  1. whiness says:

    Mmm! Zucchini chocolate oatmeal is one of my favourite ones 🙂 Delicious.

  2. Anonymous says:

    This looks so good, Lauren! I live on a farm, and in our garden there is always mostly zucchini plants. I am looking forward to trying this tomorrow!
    Emily J.

  3. I have decided I really don’t like chocolate in the morning… I’ll have to try this for dessert sometime!

  4. teenager ;) says:

    it’s amazing !! i love zucchini otameal, but i have never baked it – i must try it 😉

  5. Anonymous says:

    This is delicous! A “must make”!
    Emily J.

  6. Anonymous says:

    How many ounces is the ramekin that you use?

  7. Anonymous says:

    Is that peanut butter on top of the oatmeal?

  8. Anna says:

    Wow… I love the coconut banana baked oatmeal, but this is my favorite chocolatey one! I made this for dessert twice last week (had to use up that zucchini, after all), and actually love it cold. I just bought another zucchini today so I could try it warm, and with chocolate chips!

    Thank you so much for SO many great recipes. I pretty much make one of the overnight recipes–or adapt a stovetop one–for breakfast every morning now!

    And to Anon up above asking about the ramekin size… I use a 12-oz one, which seems to be the perfect size.

  9. Anonymous says:

    Could you sub honey for the maple syrup in this recipe?

  10. Christine says:

    I used this recipe to make “Carob Zucchini Baked Oatmeal” this morning. I used carob powder instead of cocoa powder and added a tablespoon of carob chips. For sweetener, I used honey instead of maple syrup. The recipes for hot carob that I’ve found also use honey for sweetener, so I figured that would work best. The oatmeal turned out great!

    • Lauren Smith says:

      It’s ironic to me that so many recipes combine carob and honey, considering I think of carob as a “vegan thing.” (Don’t get me wrong, I eat honey, too. You know what I mean.)

      I’m glad you liked this! I need to redo it because I can make this better now haha.

  11. Dddd says:

    I just had this and loved it. Thank you!

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