Chocolate Zucchini Bread Oats

These easy stovetop oats are veggie packed and a dish for those who crave something sweet in the morning. Made with oats, spiralized zucchini, almond milk, and cacao powder, they’re simmered until perfectly creamy and topped with chocolate chips.

Chocolate Zucchini Bread Oats

Chocolate Zucchini Bread Oats

If you’ve never tried cooking oats on the stovetop and have just opted for the instant microwave kind, you need to drop everything and give this recipe a try. By letting your oats cook on the stovetop with some almond milk (you could also use a cow’s milk or other non-dairy alternative), they get extra creamy. They’re even more filling, more flavorful, and in my opinion, much more enjoyable to eat.

At first, I wanted to simply make zucchini bread oatmeal, but then, I realized, I don’t have many sweet breakfast recipes on this blog, so I took it to the next level by stirring some cacao powder into the oats and sprinkling with vegan chocolate chips. It’s like taking a big creamy bite of a fudge brownie and oatmeal in one!

Chocolate Zucchini Bread Oats

Spiralizing the zucchini for these zucchini bread oats is so much easier than shredding them! You just spiralize the zucchini and give it a quick chop to break the noodles up into “bits.” Try it next time a recipe calls for shredded zucchini!

I topped these chocolate zucchini bread oats with walnuts for some extra crunch (and because I love nuts in my zucchini bread), but some blueberries or chopped bananas would work really well here too, if you want to change it up.

Chocolate Zucchini Bread Oats

Stovetop oats are my new favorite way to prepare oats for breakfast, and I can’t wait to try new variations. What’s your favorite way to eat oats?

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Serves 2

Chocolate Zucchini Bread Oats

10 minPrep Time

10 minCook Time

20 minTotal Time

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  • 1 cup old fashioned oats
  • 1 banana, chopped
  • 1 small zucchini, Blade D, noodles well chopped
  • 1 teaspoon cinnamon
  • 1 tablespoon unsweetened cacao powder
  • 1 teaspoon vanilla extract
  • 2 cups unsweetened almond milk
  • chopped walnuts to garnish (about 1/3 cup)
  • 1 tablespoon vegan chocolate chips


  1. Add the oats, banana, zucchini, cinnamon, cacao powder, and vanilla to a large pot. Add the almond milk and stir to combine. Heat over medium-high heat for 10 minutes or until all the liquid has been absorbed, stirring constantly. Once thickened and no longer watery, oats are done.
  2. Divide the oats into bowls and top with walnuts, and chocolate chips.

Chocolate Zucchini Bread Oats


  1. I made these this morning and they were so delicious!! I used dairy milk and added a little maple syrup and a pinch of salt instead of chocolate chips and walnuts. Thank you for this recipe!
  2. I just might try these. For years, I avoided the slimy oatmeal of my long-ago childhood, but when I bought a hand-cranked roller/cracker grain mill and organic oat groats (whole oat grains that are hulled but not flattened), I could put the oats through the rollers once or twice and cook them by adding boiling water, covering the kettle, and letting the oats soak up the water. Those had character, unlike what I found with the contents of that cylindrical cardboard box, and I learned to love oatmeal as an adult.
  3. really cool article, thanks


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