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Oh September, here to welcome everything baked, like this Chocolate Chip Zucchini Bread Oat Bake
Seriously- thank goodness that we are almost to the end of our hellish AZ summer. Since moving here like 16 years ago, this has got to be one of the worst summers yet. But- we are almost through it people and we have survived.
Okay, I was a little late to the baked zucchini treat game, I’ll admit it. But I’m SO happy I joined. This Chocolate Chip Zucchini Bread Oat Bake might be a mouthful… But once you have a mouthful, you will be thrilled. It tastes just like a dessert, but with all the makings of a healthy alternative. Hello breakfast meal prep recipes! Whip it up on Saturday and you have a quick meal for the rest of the week!
If you are adding this to your list of breakfast meal prep recipes, see my tips below:
Once you are done baking this Chocolate Chip Zucchini Bread Oat Bake, allow it to cool. I like to divide mine up into six servings and store so they are literally grab and go. You can purchase what I use for food storage, I will NEVER go back to plastic Tupperware.
I like to pack a fork, a splash of almond milk, and some walnuts if I’m feeling fancy. Feel free to reheat by popping in the microwave or even a toaster oven. If you’re not really a breakfast person, this Chocolate Chip Zucchini Bread Oat Bake is the yummiest snack, or even a great after dinner dessert. Eat it hot or cold, you’ll be chocolate chip heaven!
My favorite tools to make this Chocolate Chip Zucchini Bread Oat Bake:
Click any of the photos to purchase from Amazon! Well friends, let me know how they turn out for you in the comments below!
Want more recipes like this?! I think you’ll like:
Here is a quick video showing just how easy this recipe is!
Make this recipe?! Tag all creations “@theseaonaljunkie” on Instagram! I love to see you make my recipes!
Chocolate Chip Zucchini Bread Oat Bake
You're breakfast just go so sweet with this Chocolate Chip Zucchini Bread Oat Bake. It's the perfect addition to your breakfast meal prep recipes!
- 2 cups Thick Rolled Oats
- 1/3 cup Mini Chocolate Chips
- 2 cup Unsweetened Almond Milk
- 1 Egg, beaten
- 3 tbsp Maple Syrup
- 1 Large or 2 Small Zucchini Grated
- 1/3 cup Cashew Butter (or any preferred nut butter)
- 1 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Salt
- 1 tsp Baking Powder
Preheat oven to 375 degrees. Spray a 9 x 6 pan with preferred oil.
In a large bowl add oats, cinnamon, nutmeg, salt, and baking powder. Stir to combine.
Add milk, beaten egg, maple syrup, and nut butter, stir to combine. Fold in grated zucchini and chocolate chips.
Pour contents into greased pan, bake for 40 minutes or until it is golden along the edges. Portion into six servings. I like to serve mine warm with cold almond milk poured over the top!