Zucchini-Nut Bread Oatmeal

I do actually make up the majority of my recipes. I slide out of bed, zombie-walk to the kitchen, and experiment. Trust me: when you make something every day, it’s hard not to become somewhat of a master at it.


But sometimes I just like to try other bloggers’ ideas. Why not, right? Like I said about my Gingerbread Oatmeal: there’s no point in reinventing the wheel!

This is never something I would create on my own, anyway. Why? Well, probably because I’ve never even had zucchini bread–ha! Am I missing out? I don’t know. . . but this oatmeal was so delicious that I don’t see the point in eating the actual bread. 🙂


To those of you who may cringe at the idea of zucchini, I’ll second what the original blogger (link below) said: you don’t taste it. To be honest, I loved this recipe so much because it reminded me of a peanut butter oatmeal, but it was bulked up physically and nutritionally. I reminded me of how I often use banana just to bulk up my porridge, except zucchini is much better at playing a supporting role than banana is. Banana lets your taste buds KNOW it’s there; zucchini doesn’t.


I stuck to the original recipe (by Diet, Dessert and Dogs) quite faithfully, but I adapted it to work with rolled oats (instead of steel-cut). One day I will convert to a steel-cut fan…but not today. Basically, it’s the same recipe except I started with 1 cup liquid and 1/2 cup oats, and I added the zucchini immediately after adding the oats. Since I really didn’t change the recipe (like, at all), I’ll just send you on over to her blog to check it out!


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.

6 Responses to Zucchini-Nut Bread Oatmeal

  1. Ricki says:

    I’m so glad you liked the zucchini in the oatmeal! I agree–it’s really there in a supporting role. I haven’t made this in a while, so thanks for the reminder. 😀

    And your photos are stunning!!

  2. Kelsey says:

    I revisited this recipe this morning and tried adding ground flax seed. It made the oats take on more of a bread-like consistency and added some depth to the flavor, I was surprised how much of a difference it made!

  3. Kristin says:

    It’s amazing how far your recipes have come. I made this today and its delicious, but I found it funny how this article is so skeptical of zucchini. Now every other recipe contains it! 🙂

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