Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Peanut Butter Zucchini Baked

Peanut Butter Zucchini Baked: 6 Delicious Treats to Try

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sadka
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This Peanut Butter Chocolate Chip Zucchini Baked Oatmeal is a delicious, nutritious breakfast treat that combines the wholesome goodness of oats and zucchini with creamy peanut butter and sweet chocolate chips.

Ingredients

Scale
  • ½ cup (128g) natural drippy peanut butter (creamy or chunky)
  • 1 tablespoon pure maple syrup or honey
  • 1 large egg, slightly beaten
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups (320g) unsweetened vanilla almond milk (any milk will work)
  • 1 ½ cups (143g) old fashioned rolled oats, gluten free if desired
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 cup shredded zucchini, squeezed of excess moisture
  • ¼ cup (45g) mini chocolate chips
  • 2 tablespoons mini chocolate chips (for sprinkling on top)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan with coconut oil or spray with nonstick cooking spray.
  2. In a large bowl, combine the peanut butter, maple syrup (or honey), beaten egg, vanilla extract, and almond milk. Whisk until smooth.
  3. Fold in the rolled oats, baking powder, cinnamon, nutmeg, and salt until evenly incorporated.
  4. Gently fold in the shredded zucchini and ¼ cup of mini chocolate chips.
  5. Pour the batter into the prepared pan, spreading it out evenly. Sprinkle the remaining 2 tablespoons of mini chocolate chips on top.
  6. Bake for 30-35 minutes, or until set and lightly golden brown.
  7. Allow to cool for a few minutes before cutting into 6 servings. Enjoy warm, adding extra almond milk or peanut butter if desired.

Notes

  • This recipe is dairy-free and gluten-free when using appropriate oats.
  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 315 kcal
  • Sugar: 8g
  • Sodium: 210mg
  • Fat: 18.4g
  • Saturated Fat: 3g
  • Unsaturated Fat: 15.4g
  • Trans Fat: 0g
  • Carbohydrates: 32.6g
  • Fiber: 4g
  • Protein: 9.3g
  • Cholesterol: 70mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://al3abfun.com/peanut-butter-zucchini-baked/