Chocolate Zucchini Protein Baked Oatmeal

Creamy high-protein dark chocolate and zucchini baked oatmeal.

This Chocolate Zucchini Protein Baked Oatmeal is rich and creamy filled with dark chocolate chips and shredded zucchini.

What happens when you combined chocolate zucchini bread and baked oatmeal? The best baked oatmeal variation to exist.

Seriously, this Chocolate Zucchini Protein Baked Oatmeal is my new obsession. It’s rich in dark chocolate flavor, creamy in texture, and high in protein!

Why you’ll love this Chocolate Zucchini Baked Oatmeal:

Simple and easy to make. This recipe comes together easily and contains simple baking ingredients.

High in protein and fiber. This oatmeal contains 9 g protein per serving and 5 g fiber per serving. You can easily increase protein content by doubling the protein powder in the recipe.

Perfect meal prep recipe. Baked oatmeal is the ideal recipe to make for the week!

Ingredient Breakdown:

• Banana – can substitute 1/4 cup applesauce or greek yogurt if you’re not a banana fan.
• Non-dairy milk – any non-dairy milk of choice works.
• Maple syrup – can omit if your protein powder is already sweet.
• Almond butter – can also use peanut butter or other nut butter.
• Old-fashioned rolled oats – recommend rolled oats over quick oats.
• Chocolate protein powder – any vegan or non vegan protein powder works!
• Cocoa powder – I prefer dutch-processed as it’s richer in chocolate flavor.
• Instant espresso powder – boosts the flavor of the chocolate.
• Shredded zucchini – for added texture and nutrients (such as fiber!)

How to make Chocolate Zucchini Baked Oatmeal:

1. Preheat the oven to 350°F. Grease an 8×8 baking pan.
2. In a large mixing bowl, mash the banana with the back of a fork until smooth and minimal lumps remain. Add milk, almond butter, maple syrup, and vanilla and whisk until combined.
3. Add oats, protein powder, cocoa powder, espresso powder, baking powder, and salt. Use a rubber spatula or wooden spoon to mix until combined. Fold in zucchini and ⅓ cup chocolate chips. Pour oatmeal into prepared baking pan. Sprinkle over remaining chocolate chips.
4. Bake for 25-30 minutes until top is set and edges start to pull away from pan. You’ll know when the oatmeal is done if it doesn’t jiggle or seem wet. Let cool for 5 minutes before slicing. I like to enjoy this oatmeal with a drizzle of creamy almond butter. 

Recipe Modifications:

Substitute banana with 1/4 cup applesauce or yogurt.

Substitute non-dairy milk with regular dairy milk.

Omit maple syrup if your protein powder is already sweet.

Substitute almond butter with other nut/seed butter (peanut, cashew, sunflower seed).

Increase protein content even more by subbing banana with 1/4 cup greek yogurt and doubling protein powder to 4 scoops (may need to add a bit more milk).

Storage Instructions:

Store cooled baked oatmeal in an airtight container in the fridge for up to 5 days.

More Delicious Baked Oatmeal Recipes…

• Strawberry Shortcake Baked Oatmeal
• PB & J Baked Oatmeal
• Chocolate Peanut Butter Protein Baked Oatmeal
• Coffee Cake Baked Oatmeal

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!