With zucchini season in full swing this time of year, this make-ahead oatmeal breakfast combines this seasonal veggie with chocolate for a morning treat. The combination of oatmeal, zucchini, and chia seeds give this bake plenty of fiber to keep you full as you power through your morning.
YIELDS
6-8 Slices
PREP TIME
COOK TIME
TOTAL TIME
- 3 tablepoons Chia Seeds
- 1 cup Shredded Zucchini
- 1 teaspoon Vanilla Extract
- 3/4 cup Coconut Sugar
- 1 cup Spelt Flour
- 2/3 cup Oatmeal
- 2/3 cup Coconut Milk
- 1/3 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
Directions
1. Pre-heat oven to 350 degrees and prepare a loaf pan with non-stick cooking spray or coat in coconut oil.
2. Add the chia seeds to a large bowl, mix with 6 tablespoons of water and allow to sit for approximately 5 minutes.
3. Add the shredded zucchini, vanilla, coconut sugar and coconut milk. Stir together.
4. Add the oatmeal, spelt flour, salt, baking powder and unsweetened cocoa. Stir into a thick batter.
5. Pour into the prepared loaf pan and bake for 45-50 minutes.
6. Remove from the oven and allow to cool in the pan for 15 minutes before placing on a wire rack to finish cooling.
2. Add the chia seeds to a large bowl, mix with 6 tablespoons of water and allow to sit for approximately 5 minutes.
3. Add the shredded zucchini, vanilla, coconut sugar and coconut milk. Stir together.
4. Add the oatmeal, spelt flour, salt, baking powder and unsweetened cocoa. Stir into a thick batter.
5. Pour into the prepared loaf pan and bake for 45-50 minutes.
6. Remove from the oven and allow to cool in the pan for 15 minutes before placing on a wire rack to finish cooling.
Also by Colette: Vegan & Gluten-Free Chocolate Strawberry Muffins
Related: Vegan Rhubarb Strawberry Banana Oatmeal Bread
Vegan Irish Soda Bread With Raisins
Get more like this—Subscribe to our daily inspirational newsletter for exclusive content!
Photos: Colette Goguen