Chocolate Zucchini Breakfast Bake (Vegan & Gluten Free)

The perfect breakfast for when you need something healthy, hearty and chocolatey that you can set and forget for 20 minutes. Plus, the ability to squeeze in a serving of veggies at breakfast is nothing to sneeze at!

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Chocolate Zucchini Breakfast Bake


To make one serving, you will need:
- 1/3 cup rolled oats
- 2 T almond meal
- 2 T cocoa powder
- 1/4 t baking powder
- Pinch salt
- 1 T maple syrup
- 1/2 t vanilla extract
- 1/3 cup almond milk
- 1/4 cup zucchini, shredded, liquid pressed out
- Toppings of choice - I used banana slices, peanut butter, and peanuts


Preheat your oven to 350F. In a medium oven-safe ramekin or mug, stir together your oats, almond meal, baking powder, cocoa powder, and salt. Stir in almond milk, vanilla extract, and maple syrup until combined. Gently stir in zucchini.


Bake for 15 minutes, then remove from oven and let cool 5-10 minutes. Add whatever toppings you desire, then dig in!

The perfect hot breakfast for the beginning twinges of autumn in just 20 minutes - and healthy, to boot! Can't ask for much more, eh?