Chocolate and Zucchini are combined in this Chocolate Zucchini Baked Oatmeal for an easy and delicious breakfast!
Last week I shared a recipe for Zucchini Baked Oatmeal. This week I decided to change it up slightly and add chocolate to that same basic zucchini oatmeal.
The result is another delicious baked oatmeal perfect for a summer breakfast!
It is no secret that my family and my readers love baked oatmeal. I have shared over fifteen different baked oatmeal recipes.
Baked oatmeal is a cross between a bowl of oatmeal and a dessert. The texture is totally different than a regular bowl of oatmeal.
Baked oatmeal has turned many oatmeal haters into people that loved oatmeal.
Chocolate make everything better. Or at least it makes a lot of things better.
And who doesn’t love an excuse to eat chocolate for breakfast!
Do you have extra zucchini that needs to be used up? Try one of these delicious zucchini recipes!
- 3 cups quick cooking oats- use gluten free quick cooking oats for gluten free version
- 1/2 cup brown sugar
- 1 cup milk
- 2 tablespoons butter, melted
- 2 eggs
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 teaspoons vanilla
- 1 1/2 cups grated zucchini, I use the smaller side of the grater when grating the zucchini.
- 1/3 cup baking cocoa
- 1/2 cup chocolate chips ( optional, but good )
- Preheat oven to 350 degrees.
- In a large bowl combine oats, brown sugar, .milk, butter, eggs, baking powder, salt, vanilla, and cocoa. Stir well.
- Stir in zucchini. If zucchini has a lot of liquid, squeeze or drain some of the liquid off before adding.
- Stir in chocolate chips.
- Spread in a greased 9×13 pan.
- Bake 20-25 minutes.
- If you like it a little crunchy on top cook for a few minutes longer.
- serve with warm milk poured over top.
For a gluten free version use gluten free oats and gluten free chocolate chips.
Amount Per Serving: Calories: 316Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 57mgSodium: 385mgCarbohydrates: 48gFiber: 6gSugar: 19gProtein: 9g