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Chocolate Zucchini Baked Oats Recipe (Lately: Kitchen Creations)

Both my freezer and my picture files are overflowing, which can only mean one thing – I’m an excellent hoarder  it’s time for my next Lately: Kitchen Creations. December (chocolate) Edition.

Even though I frequently show you what I’ve made, and therefore what I’m eating, in my What I Ate Wednesday and Week In Review posts, I like to make these posts to roundup all the new recipes I’ve made in the last month, show anything I did not get a chance to show you in a previous post, give a bit more of a review and explain if they were or any changes I made to the recipe. You’ve seen some of them before, but what’s not to like about a bit of extra food porn?

Even though this is December, I’m definitely not stock piling you with all Christmas recipes. The goal for this month was just to get out of my food rut and stock my freezer once again with tasty, healthy treats to satisfy my my mind, body and soul. If that meant chocolate, so be it. I’ll leave the traditional festive treats to family friends and mama tablespoon when I go home. So without furder ado, this month’s top of the top:

Sarah’s Quinoa Chocolate Chip Apple Crumble (gluten free)

Served with cappuccino flavored yogurt 

This baby is made with quinoa and oats. Quinoa and oats!! (and almond flour). Its sweetened with apple and chocolate chips. There’s literally not one ingredient in here that you wouldn’t feel awesome about. It could totally double as dessert or breakfast – which are truly my favorite kinds of recipes – though I, personally, stuck straight to the breakfast option. As Sarah says, you could omit the chocolate chips….. but….. I really don’t think that’s an option. I loved it served with yogurt, but served with ice cream for dessert would have also been divine. 

And while I’m at it….

Sarah’s Wild Blueberry Sweet Potato Bread (works excellently with gluten free flour blend)

At the risk of embarrassing myself, I apparently went on quite a bucketlisttummy kick this month. I marked down her sweet potato blueberry bread as soon as I saw it and, you guys, this was one of the best loaves I’ve made. It reminded me of Meg’s acorn squash strawberry bread, which is still at the top of my favorite loaves list. So, lesson here is that apparently the squash family is the golden key to quick breads. WAY better – to me – than pumpkin or banana. They make the loaf extra moist and sort of dense, but still really light and pillowy. She uses greek yogurt, coconut sugar and oat flour to make the texture just all sorts of magical. 

Lindsay’s Chocolate Peanut Butter Dough Balls (vegan, gluten free)

Oh hey since I had some leftover mashed up sweet potato…

THESE guys – which originally are intended to be “balls” – are made with sweet potato, peanut flour and oats. I made mine into more of a cookie shape rather than balls (I don’t know, I’m not really a balls person. I get more satisfaction from a cookie shape. Anyone else? ) So instead of coating the ball with the icing, I made a little icing top instead (and I subbed half the batch with white chocolate…. yum). But in spite of these little changes I made, the ingredients all remained the same and they worked out splendidly! Chia seeds give them a little chew, sweet potato makes them nice and moist (and give you some hidden veggie action), and I mean, chocolate and peanut flour just make these guys a no brainer. Sooooo healthy! 

Peppermint Mocha Bread from katalysthealthblog (gluten free)

You’ve seen and heard about this bread a few times now, and not just from me. I’m pretty sure its making its rounds around the entire blog-o-sphere. But Kat’s mocha peppermint bread really is as good as it looks. Gluten free, yet moist, and actually – not overly sweet (besides maybe the topping if you choose to keep with the chocolate chip + candy cane decor as I did). Its a banana bread at its origin, but with a deep cocoa and subtle coffee hint. This was maybe the first loaf I’ve made where I chose not to slather it with anything. Again – it may look like dessert but it was chocolate for breakfast, baby. 

Unbaked Cookie Dough Bars from Chocolate Covered Katie (gluten free, vegan) 

These were good. They are made of a base of chickpeas and oats, with nut butter and maple syrup. I could have used mine a little sweeter, and I would recommend letting them thaw really well before eating them. I tend to love things straight out of the freezer, but learned that these don’t really fit that category of freezer treats. But, still super tasty, fun to make, fun to give people who have never had beans in their baking, and healthy to boot. And, more chocolate. 

My freezer is a happy freezer when it gets filled with trays like this.

Unbaked cookie dough bar, meet crispy chocolate peanut butter bark

Kristy’s Paleo Pumpkin Bread 

chocolate zucchini baked oats

Okay, I made this bread way over a month ago, but apparently I didn’t include it in my previous roundup!! That is a shame and just won’t do. Because I lovvved this bread. There are so many coconut flour recipes out there which use like, 12 eggs, and there are so many almond flour recipes out there which use like, 2 cups of almond flour. I ain’t got the farm of chicken nor the money for either of that! Almond flour is expensive! But, I do know I love what it does to baking so try to find ways to use is sparingly. This bread not only uses a respectable amount of eggs, but also uses only 1/2 of each coconut and almond flour. It uses a whole whopping cup of pumpkin, plus some applesauce and coconut oil, and comes out this incredible pillowy texture – one which I’ve never quite experienced before. Like soft clouds of melting velvet. 

I should really do food reviews.

And just because I made one more meal of these babies, I have to share it one more time…. 

Sarah’s Tumeric Zucchini Salmon Patties

chocolate zucchini baked oats

Served with homemade dill mayo, dill pickle, and carrot fries

You’ve seen these guys enjoyed two different ways so far, but there was one more that I had to share: Plain old burger style. I did not have breadcrumbs when I made these so I used 1/2 cup  rolled oats instead and it worked perfectly. After squeezing out some moisture before flattening them into the pan, they stayed together better than most homemade patties.  Sturdiness is a requirement for me and burgers, and these guys had it. The addition of zucchini and turmeric just make you feel all sorts of good for what you are giving your body. 

Zucchini Double Chocolate Baked Oats

And now time for a NEW recipe! Of mine!

chocolate zucchini baked oats

I told you guys that I’d share this recipe win of mine, and so here it is. All these chocolate breakfast cravings have been hitting me HARD, but thanks to some chocolate loaves (as seen above) and this epically successful oatmeal bake recipe I managed to throw together, those cravings haven’t stood a chance. #crushed. This single serve baked oatmeal is super moist (as I like them), sweet, and deeply rich in cocoa flavor, all while boasting a whole 1/2 cup zucchini. Getting your veggies AND cocoa in first thing. That’s the way. 

Double Chocolate Zucchini Baked Oats

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 1

Serving Size: 1


  • 1/2 cup large flake rolled oats
  • 1/2 cup shredded zucchini
  • 1/4 cup milk of choice (I used vanilla almond milk)
  • 1 Tbsp maple syrup (or honey)
  • 1/2 tsp vanilla
  • 1/4 tsp baking powder
  • 1 Tbsp cocoa powder
  • 2 Tbsp egg whites, whisked well
  • 1/2 tsp Nunaturals Nustevia Chocolate syrup (optional)
  • Generous shake of salt
  • Cacao nibs (optional)


  1. Grate your zucchini (about 1/2 a medium/large sized zucchini) in a food processor. Lay out on paper towel to absorb some moisture.
  2. Combine all ingredients except egg whites and chocolate chips in a bowl. Stir well to combine.
  3. Whisk egg whites very well, until frothy. Add to bowl. Add in chocolate chips or cacao nibs if desired.
  4. Lightly grease a ramekin or individual baking dish and spoon out contents.
  5. Bake at 350 for 25-30 minute, until top is slightly browned and set.
  6. Top with addition cacao nibs.
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Chocolate Zucchini Baked Oats plus a months worth of winning recipes, and lots of chocolate! #chocolateforbreakfast #goodeats #recipes #healthyeats Click To Tweet

I hope this gives you a few new recipes to put on your “must make” list, or at least has made you go grab a piece of chocolate to accompany your breakfast. 

Linking up with all the lovely ladies for Foodie Friday! Go see AnnmarieFarrahEsther, + Jess for so much more drool worthy goodness. 

Tell me,

What’s a favorite recipe you’ve made recently?

Are you a chocolate for breakfast fan? 


  1. Casey the College Celiac | 16th Dec 16

    YUM! Girl, I am amazed by all of your baking adventures! I’m hoping to spread my edible wings now that college is out…food ruts are very common in my life!
    Casey the College Celiac recently posted…22 Instant Happiness Fixes For the HolidaysMy Profile

    • Cora | 18th Dec 16

      I’m a little amazed myself, to be honest. You’re going to have more time coming up so maybe a good baking spree is calling your name!

  2. Susie @ SuzLyfe | 16th Dec 16

    Cora. You are KILLING ME. Can I please raid your freezer? Good grief. If this is a food rut…. I hope I find myself in a rut very, very soon.
    Susie @ SuzLyfe recently posted…Gifted and TalentedMy Profile

    • Cora | 18th Dec 16

      Yeah girl. My freezer could use an extra hand to lighten its load. THIS is not a food rut. This was my therapy to get myself OUT of a food rut, haha.

  3. Kate | 16th Dec 16

    Thank you for testing out all the recipes for us 😀 I love when a trusty friend reviews a recipe I was wanting to try. I think I’ll try Sarah’s sweet potato bread next!
    I have no doubt those baked oats are delicious. I recently made zucchini brownies and was blown away. So MOIST (ps, I love the word moist and will be using it freely ;))
    Kate recently posted…Halfway there + a few thingsMy Profile

    • Cora | 18th Dec 16

      Haha – no prob! Make Sarah’s blueberry bread. It’s beaaautiful.
      Moist. Mmmm 🙂

  4. Sarah @ Bucket List Tummy | 16th Dec 16

    Can I just hire you to be my recipe tester and photo taker? You’ve got a knack for this stuff. Thanks for all of your kind words. Bucketlisttummy is just blushing over here. I’m so glad you are sharing your chocolate zucchini recipe with us, I’m excited!
    Sarah @ Bucket List Tummy recently posted…What I Ate Wednesday, Ordinary StyleMy Profile

    • Cora | 16th Dec 16

      Haha, Sarah, I’m the one that’s blushing. I swear I don’t just like, stock your recipe page. This month just happened to be the month where I apparently make all the recipes of yours that I’ve had bookmarked. But in my defense they have seriously all been superb. Really really solid winners. Thanks for feeding me this month 🙂

  5. Kat | 16th Dec 16

    Thanks for the love babe! <3
    Gosh I haven't made baked oats in ages. I NEED to change that! I love this chocolate zucchini combo – sounds amazing!
    Kat recently posted…Dumbbell Legs & Abs Workout [Only 32 Minutes!]My Profile

    • Cora | 18th Dec 16

      Mmmmm the zucchini makes the chocolate so moist and gooey

  6. Emily Swanson | 16th Dec 16

    I’ve been wanting to try Sarah’s recipes; they all look so good! And Kat’s Peppermint Mocha Bread is AMAZING. 🙂 This Baked oatmeal sounds so delicious, so good! Kristy’s Paleo Pumpkin bread is so easy and so good!
    Emily Swanson recently posted…Strawberry Crumble Stuffed French Toast (Christmas Breakfast)My Profile

    • Cora | 18th Dec 16

      Highly recommend Sarah’s recipe. We share the same tastes!

  7. Joyce @ The Hungry Caterpillar | 16th Dec 16

    Oo!–I’m so excited about this recipe. Guess why? It’s low-FODMAP. Ah, yuss! A hearty chocolate-y breakfast bake sounds excellent to me. 🙂
    Also, those salmon turmeric burgers look amazing.
    Everyone is making Kat’s bread. It must be good. 😉
    You are one ambitious baker!
    Joyce @ The Hungry Caterpillar recently posted…Gluten-Free, Dairy-Free Orange-Chocolate Crinkle CookiesMy Profile

    • Cora | 18th Dec 16

      Ah yeah! And I didn’t even try!
      Ambitious… or crazy… either works.

  8. Laura @ Sprint 2 the Table | 16th Dec 16

    Would it be creepy if I showed up at your door? I would ask before robbing your freezer… really… 😉

    I love it all. Especially the oatmeal. Any excuse to have chocolate for breakfast!
    Laura @ Sprint 2 the Table recently posted…Smoked Blood Orange Manhattan [Recipe]My Profile

    • Cora | 18th Dec 16

      Hell no. I’d be all like, “Oh hey Laura. My freezer’s all ready for you…” 🙂

  9. Heather @ Polyglot Jot | 17th Dec 16

    Did you see Running with Spoons chocolate for breakfast roundup today? (Saturday) You will die of the chocolatey goodness. I love chocolate anytime of day! I plan to make Kat’s peppermint loaf to take for Christmas breakfast–cant wait!
    Heather @ Polyglot Jot recently posted…Foodie Friday: Eggnog French ToastMy Profile

    • Cora | 18th Dec 16

      Baha. I had not seen it but went right over as soon as I saw this. Yeah….. pretty sure that post was made for me 🙂

  10. Kristy from Southern In Law | 18th Dec 16

    Like soft clouds of melting velvet. << best description EVER, haha!

    I am a big fan of chocolate for breakfast and this looks heavenly! <3
    Kristy from Southern In Law recently posted…Recipe: Kofta Pitas with Tzatziki Dipping SauceMy Profile

    • Cora | 18th Dec 16

      Baha. Yeah I’m pretty poetic…

  11. Stephanie Leduc | 23rd Dec 16

    Oh my God, there is not a single thing here that doesn’t look amazing.
    Your recipe is definitely right up my alley, nothing too weird ingredient wise and could make it without even having to pick some things up at the groceries !!
    Stephanie Leduc recently posted…Owning up, Mind Dumping and Christmas MusingsMy Profile

  12. WIAW: IBS, Eating & Exercise – The Hungry Caterpillar | 27th Sep 17

    […] as always, to Laura for hosting Jenn’s What I Ate Wednesday linkup.Breakfast: I had these chocolate zucchini baked oats I’d prepped the night before. Yum! I put chocolate chips in mine because melty chocolate […]

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