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Zucchini Bread Baked Oatmeal

Have loads of fresh zucchini? Make this hearty, healthy and delicious Zucchini Bread Baked Oatmeal for breakfast! Ready in about 1 hour.

If you’re looking for a tried-and-true, and super delicious recipe for fresh garden zucchini, then you should try this Zucchini Bread Baked Oatmeal! A cozy, creamy and tasty breakfast.

a top down image of a baking dish filled with zucchini bread baked oatmeal. next to the bowl is a spoon, a small dish of cream, a small dish of brown sugar and two zucchini

  • QUICK + EASY – Ready in about 1 hour!
  • CAN MAKE AHEAD – Can assemble the night before and bake in the morning.
  • GREAT WAY TO USE ZUCCHINI – Don’t let your zucchini go to waste, this dish is delicious!
a top down close up image of a baking dish filled with zucchini bread baked oatmeal

Never too many zucchini recipes!

Zucchini is one of those vegetables that everyone seems to have SO MUCH of in later summer. And if this is true for you, then I’m sure you’re always looking for new and delicious recipes to try. This Zucchini Bread Baked Oatmeal is definitely a recipe you should add to your zucchini rotation…it’s so good…even the zucchini haters will enjoy it.

a top down image of a bowl of zucchini bread baked oatmeal drizzled with cream. next to the bowl is the baking dish of oatmeal

Baked Oatmeals are the best.

If you’ve visited here before, then you know that I love baked oatmeals and have made many, many different variations…from banana bread to peach raspberry, strawberry rhubarb, peanut butter, pear, apple pie and pumpkin spice. I love them because they’re so quick and simple to assemble, and they can feed a crowd. But I especially love them because my family loves them too.

a top down image of a bowl of zucchini bread baked oatmeal drizzled with cream. next to the bowl is the baking dish of oatmeal

Creamy and so flavourful.

This zucchini bread baked oatmeal is so delicious. The great thing about zucchini is that it takes on the flavour of what ever spices are added, in this case cinnamon. But what zucchini really does is add softness and moisture to recipes. In this dish the shredded zucchini makes the oatmeal nice and creamy.

a top down image of a bowl of zucchini bread baked oatmeal drizzled with cream

Bake it now or bake it later.

You can make this Zucchini Bread Baked Oatmeal the day you want to serve it, but you can also make it ahead of time. If you wish to serve it the same day, just assemble, let sit for at least 15 minutes, then bake and serve right away. If you want to make it the day before you want to serve it, just assemble, cover and refrigerate overnight, then bake in the morning.

a top down image of a bowl of zucchini bread baked oatmeal drizzled with cream


About the Ingredients:

  • Oats: I like to use quick oats for this baked oatmeal, but you can also use rolled oats.
  • Zucchini: This recipe calls for 1 cup of shredded fresh zucchini. Make sure to let the shredded zucchini rest for 10 minutes, then squeeze out excess moisture.
  • Milk:  You can use 1, 2 or 3% milk for this recipe. The creamier the milk, the creamier the oatmeal. You can also use a non-dairy milk like oat milk or almond milk.
a top down image of a bowl of zucchini bread baked oatmeal drizzled with cream

Tips & Tricks

  • Make sure to squeeze out excess moisture from the zucchini! First shred the zucchini, let it rest for 10 minutes, then squeeze out the moisture.
  • Serve this baked oatmeal with: Milk or cream, and extra brown sugar or maple syrup if you like.
  • Optional Additions: You can add 1/4 cup chopped nuts like pecans or walnuts. Sometimes for extra nutrition I like to add in 1 – 2 tsp of chia seeds and 1 tbsp of flax seed.
  • Tip! I like to use a hand blender to blend the wet ingredients (milk, eggs, oil, and vanilla with the cinnamon and brown sugar too). It makes everything nice and creamy.
  • Leftovers: Store leftovers in an airtight container in the fridge for 2 – 3 days. Just reheat individual portions in the microwave.

Enjoy!

Print

Zucchini Bread Baked Oatmeal

Have loads of fresh zucchini? Make this hearty, healthy and delicious Zucchini Bread Baked Oatmeal for breakfast! Ready in about 1 hour.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Resting Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Method: Baking

Ingredients

Units Scale
  • 1 cup shredded zucchini, with the moisture wrung out
  • 3 eggs
  • 1 1/2 cups milk
  • 1/4 cup oil (I like to use vegetable or canola oil)
  • 1 tsp vanilla extract
  • 1 1/4 tsp ground cinnamon
  • 1/2 cup brown sugar
  • 3 cups quick oats
  • 2 tsp baking powder
  • 1/4 tsp salt

Instructions

  1. Use a grater to shred the zucchini. Let it sit for 10 minutes, then squeeze out the excess moisture.
  2. In a bowl whisk together the eggs, oil, milk, vanilla, cinnamon and brown sugar, until smooth. I like to use my hand blender to do this.
  3. Stir in the shredded zucchini.
  4. In a separate bowl, whisk together the oats, sugar, baking powder, and salt.
  5. Combine the egg mixture and the oat mixture.
  6. Pour into an 8 X 8 baking dish. At this point you can do 1 of 2 things: cover and refrigerate overnight then bake in the morning, or let it rest for 15 minutes and bake right away.
  7. In the morning put the dish, uncovered, into a cold oven and bake at 350 degrees F for 40 – 45 minutes. If you are baking it the same day you make it, bake it at 350 degrees F for 40 minutes.

Keywords: zucchini bread baked oatmeal, zucchini baked oatmeal, zucchini oatmeal

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