Wholesome Oatmeal and Zucchini Bake

1 ½ cups rolled oats
1 ½ tsp baking powder
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
1 medium zucchini, grated (about 1 cup)
2 large eggs (or 2 chia eggs for vegan: 2 tbsp chia seeds + 6 tbsp water)
1 cup unsweetened almond milk (or any preferred milk)
¼ cup unsweetened applesauce
1 tsp vanilla extract
2-3 tbsp maple syrup (optional, adjust based on sweetness preference)
Optional add-ins:
- ½ cup fresh or frozen blueberries
- ¼ cup chopped nuts (walnuts or pecans)
- 1-2 tbsp chia seeds or flaxseeds for extra fiber

Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
Prepare the dry ingredients:
In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, and salt. Mix well.
Prepare the wet ingredients:
In another bowl, whisk together the grated zucchini, eggs (or chia eggs), almond milk, applesauce, vanilla extract, and maple syrup (if using).
Combine wet and dry ingredients:
Gradually pour the wet ingredients into the dry mixture. Stir until well combined. If you’re adding blueberries, nuts, or seeds, gently fold them into the batter.
Pour into the baking dish:
Spread the mixture evenly into the prepared dish. Smooth the top with a spatula.
Bake:
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and serve:
Allow the bake to cool for at least 10 minutes before slicing. Serve warm, or store in the refrigerator for up to 5 days. It can also be frozen for longer storage.