Oatmeal and Zucchini Batter Recipe

Table of Contents

A delicious, healthy, and versatile batter made with wholesome oats and zucchini. This batter can be used for pancakes, muffins, or quick bread, offering a nutritious and fiber-rich option for breakfast or snacks.

Ingredients

1 cup rolled oats (blended into flour or left whole for texture)
1 medium zucchini (grated and squeezed to remove excess moisture)
1 egg (or flax egg for a vegan option)
½ cup milk (dairy or non-dairy)
1 tablespoon honey or maple syrup (optional for sweetness)
½ teaspoon baking powder
½ teaspoon cinnamon (optional for flavor)
1 teaspoon vanilla extract
A pinch of salt

Instructions

Prepare the zucchini: Grate the zucchini and squeeze out excess water using a clean towel or paper towels.
Mix the dry ingredients: In a bowl, combine oats (or oat flour), baking powder, cinnamon, and salt.
Mix the wet ingredients: In another bowl, whisk the egg, milk, honey/maple syrup, and vanilla extract.
Combine: Stir the wet and dry ingredients together until well mixed. Let the batter sit for 5–10 minutes to allow the oats to absorb moisture.
Cook or bake:
- For pancakes: Heat a non-stick pan over medium heat and pour small amounts of batter. Cook for 2–3 minutes on each side.
- For muffins: Preheat oven to 350°F (175°C), pour batter into muffin tins, and bake for 15–18 minutes.
- For quick bread: Pour into a greased loaf pan and bake for 30–35 minutes.

Notes & Tips

Zucchini moisture: Make sure to squeeze out excess water to prevent soggy batter.
Sweetness adjustment: Add more or less honey/maple syrup depending on your preference.
Texture variation: Blend oats into flour for a smoother batter or leave them whole for a hearty texture.
Add-ins: Try adding nuts, chocolate chips, or shredded coconut for extra flavor.
Storage: Store leftover batter in the fridge for up to 24 hours or freeze it for later use.

Servings

This recipe makes about:

6–8 pancakes
6 muffins
1 small loaf of bread

Nutritional Information (per serving)

Approximate values (without add-ins):

Calories: 120
Protein: 4g
Carbohydrates: 20g
Fiber: 3g
Sugar: 3g
Fat: 3g

Health Benefits

✅ High in fiber – Supports digestion and gut health.
✅ Low in added sugar – A naturally sweetened, healthy option.
✅ Rich in vitamins – Zucchini provides vitamin C and antioxidants.
✅ Protein boost – Great for muscle repair and energy.
✅ Gluten-free (if using certified gluten-free oats).

Q&A

1. Can I make this batter ahead of time?

Yes! Store it in the fridge for up to 24 hours. If it thickens, add a splash of milk before using.

2. Can I make this recipe vegan?

Absolutely! Replace the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water) and use plant-based milk.

3. What’s the best way to store leftovers?

Cooked pancakes, muffins, or bread can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month.

4. Can I use a different flour instead of oats?

Yes! Whole wheat flour, almond flour, or a gluten-free blend will work, but you may need to adjust the liquid.