I have zucchini on my counter, zucchini in my refrigerator and zucchini in my freezer, and I asked for every bit of it. I know most people are trying to get rid of zucchini so how could I have it any better? I am looking for their unwanted or excess zucchini. My goal is to have the ability to use zucchini all winter long – not to try to eek it out through the winter but to add it to whatever cakes, muffins, donuts, soups, stir fries, and breakfasts I can. In light of this and the fact that I haven’t used much zucchini in the last (too many) years, I am experimenting with zucchini at least once a week. This week was Chocolate Zucchini “Donuts”, last week was Zucchini Baked Oatmeal.
My kids were all really surprised that zucchini can make such a yummy breakfast, well, except for child #2 who loves all things zucchini and feels it can do no wrong, except for when it’s burned.
PrintBaked Zucchini Oatmeal
Ingredients
- 3 cups oats
- 2 cups zucchini
- ½ cup honey
- 1 ½ teaspoons baking powder
- 2 large eggs
- ½ cup unsweetened applesauce
- ½ teaspoon salt
- 1 ½ cup milk
- 4 ounces/ 1/2 cup favorite chocolate – I used semi sweet but would love dark chocolate
Instructions
- Preheat oven to 350.
- Put a casserole dish in the oven with 1 tablespoon butter.
- Mix oats, baking powder, and salt.
- Add zucchini, eggs, honey, applesauce, and milk.
- Gently fold in chocolate.
- Pull dish out of oven, swirl butter around to grease the bottom and sides of pan.
- Pour mixture in and bake 30-45 minutes.
Looks YUMMY! And sounds it too. I can’t wait to try Heather!