I know fall is just around the corner. Like, I can smell it. But my garden is bursting with fresh zucchini for the first time and I’m freaking out! Yes, zucchini is still here to party and we’re going to ride the wave as long as our little hearts can. If you’ve laid mouth on my chocolate peanut butter zucchini smoothie or banana zucchini baked oatmeal cups, you know enjoying our green goddess veg in the a.m. is nothing new. This dreamy recipe is filling, naturally sweetened, crave-worthy, and a cinch to make with pantry staples. She’s gonna be a classic; I can feel it in my bones!
Old fashioned oats: There’s nothing better than whole grain rolled oats (no steel cut here!) to kick off your morning with a shebang. To make this gluten free, simply use certified gluten free oats. (And don’t miss my peach almond baked oatmeal for more summer produce fun! Zucchini: Or yellow summer squash. Who could deny a serving of veggies with breakfast? No need to peel or squeeze out the water with 15 paper towels, yay! We need that liquid. Banana: For natural sweetness and moisture. The riper, the better. You can substitute applesauce but it will be less sweet. Peanut butter: Natural peanut butter adds fabulous flavor to this bake. I prefer the drippy kind that’s salted. Any nut butter would work here, or tahini for a nut-free version. Milk: Milk adds some moisture and fluff. I used unsweetened vanilla almond milk since I always have it on hand, but any milk you fancy is great here, like dairy or oat milk. Egg: To help bind the oatmeal. You can also use a flax egg to make this recipe vegan. Vanilla extract + cinnamon: Flavor on flavor. Salt: Never underestimate the power of salt to bring out flavors. Fine sea salt or kosher salt are fine. Be sure to double it if your nut butter is unsalted. Chocolate Chips: I just can’t not add chocolate! It balances out the flavors so well. I also like walnuts for toasty flavor, crunch and some heart healthy fats. Yes, ma’am.
Let’s make it!
Serve it like a boss
Amazing plain Jane style but also divine with… “This recipe was SO GOOD. Left out the walnuts for my 16 month old twins, but want to make another batch for me with them. Will be adding this to my regular breakfast rotation!” -Emily “This was the perfect recipe for my abundance of zucchini! The recipe is so easy to make and tastes great. The hardest part is letting it cool when it comes out of the oven!” -Bianca B. “They were DELICIOUS! My vegan friends and I gobbled them up as dessert on a picnic—I made the version with a flax egg. Super yummy, healthy, easy to make. And—great way to use that summer zucchini from the garden! Great recipe.” -Alexandra
a dollop of peanut or almond butter for extra healthy fats (hi, brain health!) scrambled or hard-boiled eggs for a protein boost dunked in coffee for a melty chocolate chip vibe
Got leftovers?
Store in an air-tight container in the refrigerator for up to 5 days. I like to slice it into six or nine pieces for a hearty breakfast portion; but if you want more of a snack, you can slice it into 12 pieces. To freeze, place the pan in the freezer, covered, for up to 3 months. You can defrost overnight and then reheat in the microwave. You can also freeze individual servings in freezer-baggies for easy portioning. Breakfasting with the best of em’! Photos by The Nutritious Kitchen.
