Zucchini Brownie Baked Oats
These brownie baked oats are fudge, chocolatey and taste exactly like your favourite dessert. Plus they contain hidden veggies, are higher in protein AND gluten free.
Servings: 6 servings
Ingredients
- ¼ cup milk
- 2 medium eggs or flax eggs
- ¼ cup maple syrup
- 1 medium banana mashed
- 2 cups oats quick, minute or rolled all work
- ¼ cup cocoa powder
- ¼ cup chocolate protein powder
- 1.5 cups zucchini shredded, excess moisture squeezed out
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 tablespoon coconut oil melted
Optional mix-ins
- 1 handful chocolate chips
- 1 handful chopped walnuts
Chocolate yogurt frosting
- ½ cup plain Greek yogurt
- 2 teaspoon cocoa powder
- 1 tablespoon icing sugar/ powdered sugar
- ½ teaspoon milk
Instructions
- Preheat your oven to 350°F and prepare an 8x8 square baking dish.
- Grate your zucchini and squeeze out the excess water using a cheese cloth, paper towel or a small strainer.
- Add all base ingredients to a high-powered blender or food processor and blend until smooth. I like adding the wet ingredients to the blender first to help it blend easier!
- Pour your base ingredients into your prepared pan, mix in chocolate and walnuts at this point if you are using them.
- Bake for about 35 minutes or until a toothpick inserted into the center comes out clean.
- While your brownies baked oats are cooling, prepare your yogurt frosting by mixing together al ingredients in a small bowl.
- Once your brownie baked oats are cool, frost and enjoy!
Notes
*see above for storage instructions and ingredient substitutions!
Nutrition
Serving: 1square | Calories: 314kcal | Carbohydrates: 43g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 127mg | Potassium: 478mg | Fiber: 6g | Sugar: 17g | Vitamin A: 173IU | Vitamin C: 7mg | Calcium: 159mg | Iron: 2mg
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