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Zucchini Bread Baked Oatmeal {vegan, oil-free, GF}

Healthy zucchini bread baked oatmeal in convenient muffin form. They are vegan, oil-fee, gluten-free, flourless, and only 138 calories per big serving!

zucchini bread baked oatmeal baked into a muffin shape, sitting on a piece of parchment paper

Turn Zucchini Into Portable Baked Oatmeal “Muffins”

Happy late summer, everyone! I hope you have been enjoying the final hurrahs of the season, including the remaining books on your summer reading list, the late-summer sun, and the mouth-watering fruits and vegetables from your garden or the farmer’s market.

I was lucky enough to raid my mother’s abundant garden while visiting in California. Her home-grown zucchini inspired these portable baked oatmeal “muffins.”

Use Your Big Zucchini for Baked Goods

With apologies for sounding like a vegetable size-ist, it’s easy to love petite, tender squash. Slice them thin for raw, crisp salads, spiralize for flash-cooked “zoodles,” or quickly char on the grill with a slather of olive oil and sprinkle of salt. No recipe required.

Their baseball bat-sized brethren require some manipulation. Their middles are squidgy, their flavor tame from months of sunbathing. Yet you can turn these traits into attributes by cranking up the oven and getting your bake on.

Why Make Zucchini Bread Baked Oatmeal?

It’s zucchini bread season, and that includes an array of zucchini bread-inspired  baked goods. I propose you add my zucchini bread baked oatmeal to your baking list.

If you need a list of reasons why, I have it, right here. These portable baked oat “muffins” are :

  • vegan (egg-free & dairy-free)
  • oil-free
  • gluten-free
  • low in calories
  • high in superfood goodness (vegetables, whole grain, & omega3 fat from the flax)
  • filling
  • portable
  • cheap & easy
  • and, of course, delicious!!!

They are exactly what you need to make a smooth transition from summer to fall, too.

Vary with Add-Ins As You Like

You can vary these beauties to suit your tastes. Purists can make them plain. Raisin-lovers (we exist!) can add raisins or other dried fruit. And chocolate lovers (aka, everyone) should definitely consider a smattering of chocolate chips.

I like these best when the zucchini is finely shredded, but big shreds will do the trick, too. Try other varieties of squash, too, or carrots, whatever floats your late-summer boat.

Happy gnoshing, everyone!

More Delectable Vegan & Gluten-Free Zucchini Recipes:

  1. 3-Ingredient Zucchini Soccatas (chickpea flour omelets)
  2. Healthy Zucchini Oat Bread (oil-free)
  3. Chickpea Flour Zucchini Muffins (oil-free, grain-free)
  4. 4-Ingredient Zucchini Skillet Flatbreads
  5. Coconut Flour Zucchini Cookies (grain-free)
  6. Coconut Flour Zucchini Brownies {oil-free, grain-free}
  7. Zucchini Oat Breakfast Cookies 
  8. Vegan Almond Flour Zucchini Muffins {grain-free, oil-free}
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Zucchini Bread Baked Oatmeal {vegan, oil-free, GF}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 22 mins
  • Total Time: 32 mins
  • Yield: 6 baked oatmeal "muffins" 1x
  • Diet: Vegan


Healthy zucchini bread baked oatmeal, in convenient muffin form. They are vegan, oil-free, gluten-free, flourless, and scrumptious!


  • 11/2 cups rolled oats (certified GF, as needed)
  • 11/2 cups nondairy milk (I used plain almond)
  • 3 tablespoons ground flaxseed meal
  • 1 cup packed, finely shredded zucchini
  • 1/4 cup coconut sugar (or sweetener of choice)
  • 11/2 teaspoons pumpkin pie spice or ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • OPTIONAL STIR-INS: 1/4 cup chopped dried fruit, chocolate chips, raisins, nuts or seeds


  1. Preheat oven to 375F. Line (recommended), grease or spray 6 cups of a standard size muffin tin.
  2. In a large bowl, combine all of the ingredients (including stir-ins, if using). Let stand 15 minutes while oven preheats and then divide evenly between prepared cups.
  3. Bake in the preheated oven for 18 to 22 minutes until the centers feel set to the touch and the surface appears somewhat dry. Let cool completely on a wire rack.
  4. Remove the oat pucks and store as directed. Serve cold, room temperature, or rewarm in the microwave for 20 to 30 seconds, as desired.


Storage: Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 6 months.

Flax substitute: If you do not wish to use flaxseed meal, replace it with 2 tablespoons chia seeds.

  • Category: breakfast, snack
  • Method: Baking


  • Serving Size: 1 oat "muffin"
  • Calories: 138
  • Sugar: 9.4 g
  • Sodium: 140.5 mg
  • Fat: 3.3 g
  • Saturated Fat: 0.1 g
  • Carbohydrates: 24.8 g
  • Fiber: 4 g
  • Protein: 3.7 g
  • Cholesterol: 0 mg

Keywords: zucchini baked oatmeal, baked oatmeal muffins, vegan, oil-free, egg-free, dairy-free, low-calorie, clean eating, vegan baked oatmeal

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