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    Home » Recipes » Breakfast

    By Kaleigh McMordie - August 9, 2021

    Double Chocolate Zucchini Baked Oatmeal Cups

    Jump to Recipe·Print Recipe
    three double chocolate zucchini baked oatmeal cups stacked with text overlay.

    Naturally sweetened double chocolate zucchini baked oatmeal cups are delicious, nutrient-dense and great for using up a summer zucchini! They're freezer-friendly and perfect for meal prep, back-to-school, or quick snacks. (gluten-free with dairy-free option)

    three double chocolate zucchini baked oatmeal cups stacked with a bottle of milk in the background.

    What to do with an abundance of summer zucchini? If you've maxed out all your other options, why not use the summer vegetable into breakfast? While it may seem just a little out of the box, adding grated zucchini to a sweet-leaning breakfast dish, like these chocolate-chocolate chip baked oatmeal cups is actually genius. It's mild flavor blends seamlessly into the breakfast treat while adding fiber, moisture and a nutrient boost - all while helping you use up a bunch of zucchini!

    Why You'll Love These Baked Oatmeal Cups

    Turn down chocolate for breakfast? No way! These baked oatmeal cups are simply delicious! Made with wholesome ingredients and sweetened mostly with banana, they're healthy and easy to make. These double chocolate delights are prefect for weekend meal prep and freezer friendly, making them great for quick weekday breakfasts or grab-and-go snacks. My toddlers love them, and I think your family will, too!

    overhead view of ingredients needed to make double chocolate zucchini baked oatmeal on a white marble background.

    The Ingredients

    • Bananas. Bananas add moisture, sweetness, and binding ability to these oatmeal cups. The more ripe (aka the browner), the better!
    • Oats. Use old fashioned rolled oats for the best results. So full of filling fiber and healthy, wholesome goodness!
    • Eggs. For binding power and more protein.
    • Cocoa powder. I love using unsweetened dark cocoa powder, but regular cocoa powder and cacao work just as well.
    • Zucchini. Use one medium zucchini. The exact measurement doesn't matter all that much. Don't squeeze out the excess liquid after grating - one less step (yay!).
    • Ground flaxseed. For a little dose of healthy fat. If you don't have it, no worries. It's not going to make or break the recipe.
    • Milk. Use your favorite nondairy milk for a dairy free version, but be aware that if you want an adequate amount of protein, you'll need to use cow's milk or a higher-protein milk alternative, like soy milk.
    • Chocolate chips. For double the chocolatey goodness! I love dark chocolate chips, but use what you have or prefer. Use dairy-free chocolate chips if you're making a dairy-free version.
    • Vanilla and salt. The usual suspects that make everything just a tiny bit better.

    How To Make Double Chocolate Zucchini Baked Oatmeal Cups

    8 image collage showing steps for making double chocolate zucchini baked oatmeal cups.
    1. Mash the bananas in a large bowl.
    2. Whisk in the eggs, milk and vanilla.
    3. Stir in the oats, flaxseed, cocoa powder and salt.
    4. Stir in the grated zucchini and chocolate chips. (Don't squeeze or drain the liquid from the zucchini).
    5. Scoop into lined muffin tins. I love silicone liners for baked oatmeal.
    6. Bake at 350°F for 25-30 minutes. The centers should be set when they're done.
    7. Cool completely before storing the oatmeal cups.

    Can I Use One Big Baking Dish?

    Yes! Use a lightly greased 8 to 10 inch baking dish and add 5-10 minutes to the baking time, removing the dish when the center is set.

    closeup of double chocolate zucchini baked oatmeal cups on a parchment lined plate.

    Storing and Reheating Tips

    Store bake oatmeal cups in the refrigerator in an airtight container for up to 5 days. To reheat, pop a few in the microwave for about 60 seconds on a microwave-safe plate.

    Can They Be Frozen?

    Absolutely! That's why these oatmeal muffins are so great for meal prep. (And why they're so amazing for pregnant and nursing mamas, too!) After the baked oatmeal cups are cooled, pop them out of the liners (if you're using silicone. If you're using paper liners, they can stay on). and place them in a freezer bag or other freezer safe container and store in the freezer for up to 3 months. Thaw them in the refrigerator overnight, or heat them ni the microwave for about 90-120 seconds from the freezer.

    overhead view of one whole and one halved double chocolate zucchini oatmeal cups on a plate with a gold fork.

    More Zucchini Recipes You'll Love

    • Healthy Zucchini Oatmeal Breakfast Cookies
    • Charred Zucchini Black Bean Tacos
    • Everything Summer Caprese Zucchini Noodle Salad
    • Chocolate Chip Zucchini Bread Baked Oatmeal
    • Easy, Healthy Zucchini Noodles With Shrimp and Mint Pesto

    Did you make this recipe? Please leave a star rating in the comments!

    Print

    Double Chocolate Zucchini Baked Oatmeal Cups

    closeup of double chocolate zucchini baked oatmeal cups on a parchment lined plate.
    Print Recipe

    Naturally sweetened double chocolate zucchini baked oatmeal cups are delicious, nutrient-dense and great for using up a summer zucchini! They're freezer-friendly and perfect for meal prep, back-to-school, or quick snacks. (gluten-free with dairy-free option)

    • Author: Kaleigh
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Total Time: 40 minutes
    • Yield: 18 muffins 1x
    • Category: breakfast
    • Method: baked
    • Cuisine: American

    Ingredients

    Scale
    • 2 medium very ripe (brown) bananas
    • 2 large eggs
    • 1 ¼ cups milk
    • 1 teaspoons vanilla extract 
    • 2 tablespoons cocoa powder
    • ¼ teaspoon fine sea salt
    • 1 tablespoon ground flaxseed
    • 2 cups rolled oats
    • 1 medium zucchini, grated
    • ½ cup chocolate chips

    Instructions

    1. Heat oven to 350°F. Line a standard sized muffin tin with muffin liners (I like to use silicone muffin liners).
    2. Peel and mash bananas in a large bowl. 
    3. Add eggs, milk and vanilla and whisk to combine. 
    4. Add cocoa, salt, flaxseed and oats and stir to combine. 
    5. Stir in grated zucchini (do not squeeze out water) and chocolate chips.
    6. Scoop mixture into lined muffin tins (about ⅓ cup each).
    7. Bake for 25-30 minutes, or until the centers are set. 
    8. Remove from oven and cool completely before removing oatmeal cups from the liners and storing.

    Notes

    • This recipe makes 18 oatmeal cups. If you only have one muffin tin (12 cups) the remaining batter can stay in the refrigerator until the first set of oatmeal cups are baked.
    • You can bake this oatmeal in a single 8 to 10 inch dish instead of muffins. Add 5-10 minutes to the bake time. 
    • Store oatmeal muffins in the refrigerator for up to 5 days in an airtight container or in the freezer for up to 3 months.
    • For dairy-free, use your favorite nondairy milk and dairy-free chocolate chips.
    • To reheat, pop a few in the microwave for about 60 seconds on a microwave-safe plate.

    Keywords: double chocolate zucchini baked oatmeal, chocolate zucchini oatmeal cups

    Did you make this recipe?

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    This post may contain affiliate links, which means I earn a small commission off of your purchase with no extra cost to you. Please read my affiliate disclosure for more information.

    About Kaleigh McMordie

    Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network.

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