Zucchini bread without baking? Zucchini Overnight Oats, or “zoats,” are a unique make-ahead breakfast you can prep in 5 minutes and have ready when you wake up. These zucchini overnight oats are a tasty, wholesome way to sneak extra vegetables into your morning.
This recipe was originally published June 2015 and updated June 2021.
Fresh garden or farmer’s market zucchini has a delicate flavor that works beautifully in more than just bread. If you’ve ever loved zucchini bread, try these overnight oats for a portable, vegetable-forward breakfast that tastes like cozy zucchini bread but takes far less time.
Adding veggies to oats might sound unusual, but it pairs well—similar to carrot cake overnight oats. If you enjoy overnight oats, try other variations like protein-packed, pumpkin pie, or triple chocolate overnight oats for variety.
Why You Will Love These Zucchini Bread Overnight Oats:
- Only 5 minutes to prep. Quick to assemble, overnight oats are one of the best breakfasts for busy mornings: make them at night and breakfast is ready when you are.
- Make a week’s worth in minutes. You can batch several jars at once. These keep well in the fridge for about 5–6 days, making them great for meal prep.
- Breakfast ready when you wake up. Save time in the morning and still enjoy a filling, portable meal.
- An easy way to add veggies. This is a simple, delicious method to add extra greens to your day without changing the comforting flavor you expect from zucchini bread.
Ingredients and Substitutions:
- Rolled oats: regular or certified gluten-free rolled oats work best for a creamy texture.
- Zucchini: freshly grated for moisture and mild flavor.
- Raisins: optional—classic in zucchini bread but easy to omit if you prefer.
- Chopped pecans or walnuts: optional for crunch; choose your favorite nut or leave them out.
- Cinnamon: essential for that warm zucchini-bread flavor.
- Vanilla extract: enhances the sweetness and aroma.
- Maple syrup: or another sweetener to taste.
- Milk: dairy or any plant-based milk will work.
- Optional add-ins: cashew or other nut butter, chia seeds, or ground flax for extra texture and nutrients.
How to make this recipe:
Super simple—no baking required.
- Shred the zucchini.
- Combine all ingredients in a jar or sealed container and stir until evenly mixed.
- Chill for at least 4 hours or overnight, then enjoy hot or cold.
Recipe Notes and Tips:
- Serve hot or cold. Heat in the microwave about 45–60 seconds if you prefer warmed oats.
- If the oats absorb too much milk, stir in a splash more milk before eating to reach your desired consistency.
- Steel-cut oats: these remain chewy even after soaking, so rolled oats are recommended for a creamier result. Use steel-cut only if you enjoy their texture.
- For vegan oats, use a plant-based milk. For gluten-free, choose certified gluten-free oats.
Other Overnight Oats recipes:
- Coconut Cream Pie Overnight Oats
- Peanut Butter & Jelly Overnight Oats
- Banana Bread Overnight Oats
- Carrot Cake Overnight Oats
- Peanut Butter Cheesecake Overnight Oats
- Chocolate Peanut Butter Overnight Oats
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Zucchini Bread Overnight Oats
Ingredients
- 1/2 cup rolled oats (regular or gluten free)
- 1/4 cup grated zucchini
- 1 T chopped pecans or walnuts (optional)
- 1/2–1 tsp cinnamon
- 1 tsp vanilla extract
- 1–2 tsp pure maple syrup (or sweetener of choice)
- 1/2 cup milk of choice
- Dash of sea salt
- Optional add-ins: ground flax, chia seeds, cashew butter, raisins
Instructions
- Combine all ingredients in a small jar or container with a lid.
- Stir well to combine.
- Refrigerate for at least 4 hours or overnight.
- Serve hot or cold.
Notes
Serve hot or cold. Warm for 45–60 seconds if you prefer heated oats.
If oats absorb too much milk, stir in an extra splash before eating.
Steel-cut oats stay chewy after soaking, so rolled oats give a creamier texture.
Vegan or gluten-free: use plant milk for vegan and certified gluten-free oats when needed.
Nutrition
Nutrition information is an approximation.
Did you enjoy this recipe? Have a question?
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