Zucchini bread is one of those desserts in disguise. Sure, its main ingredient is a vegetable, and yes, it’s baked in a loaf pan to make it look like a bread. But we all know a slice of this sweet treat is nothing more than cake you can eat with your hands.
I’ll maintain that my Oma makes the best ever zucchini bread. With zucchini grown from Opa’s garden, and a LOT of practice, Oma has the recipe perfected. She’s played with the ingredients over the years and has come to add cinnamon and a touch of cocoa powder, and uses mini chocolate chips instead of normal sized morsels to prevent the chocolate from sinking to the bottom of the loaf. And it’s moist beyond belief! I’d happily eat a slice of her zucchini bread every day for the rest of my life.
But alas, I treat her bread just like that – a treat. And sometimes even a comfort food. To fill in the spaces, I came up with an oatmeal version of zucchini bread! Let this cook in the crockpot overnight, and wake up to a warm bowl of desserty oatmeal that will keep you full and satisfied until lunch. This oatmeal is packed with flavor, fiber, healthy fat, and two whole cups of shredded zucchini.
Top your bowl of oats with any combination of goodies, but don’t leave out the chocolate! Also delicious would be any variety of nut butter, fresh or dried berries, sliced bananas, or chia seeds.
Enjoy this super simple & healthy breakfast!
Zucchini Bread Steel Cut Oatmeal
- 2 c shredded zucchini
- 1 c steel cut oats
- ½ c shredded unsweetened coconut
- 4 tbsp flaxseed meal
- 2 tsp cocoa powder
- 1 tsp cinnamon
- 4 cups water
- 2 tsp vanilla
- ¼ c honey or maple syrup
- Toppings: mini chocolate chips, cacao nibs, nut butter, fresh berries, sliced banana, chia seeds, dried fruit
Combine all the oatmeal ingredients in your slow cooker. Mix to combine well. Cover and let cook on high for 4-6 hours, or low for 6-8 hours.
Alternatively, make this on the stove and bring the water to bowl in a medium pot. Stir in the oats, zucchini and coconut and simmer for 50 minutes. Stir in the rest of the ingredients and let cook another 10 minutes.
Serve into bowls to enjoy hot, and top with any variety of chocolate chips, nut butter, fresh berries, sliced banana, more shredded coconut, you name it!
If you have leftovers, store in the fridge, up to 4 days. To eat, stir in a bit of nondairy milk and reheat in the microwave for a few minutes.