1-First, preheat tup your oven to 350°F (175°C) and prepare a baking dish by lightly greasing it with a plant-based oil or lining it with parchment paper. This step ensures your oats bake evenly and release easily. Grate the zucchini finely and, if desired, squeeze out excess moisture for a firmer texture, though skipping this keeps it extra moist.

2-In a large mixing bowl مخ, combine rolled oats, plant-based protein powder, baking powder, cinnamon, and a pinch of salt. In a separate bowl, mix almond milk, maple syrup, and vanilla extract thoroughly to create your wet mixture. Pour the wet mixture into the dry ingredients and stir until just combined, then fold in the grated zucchini evenly.

3-Transfer the batter into the prepared baking dish and spread it out evenly for perfect baking. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted comes out clean. Let it cool slightly before slicing, and serve warm for the best flavor. For a deeper dive into similar no-cook or easy-prep recipes, explore our no-cook salad ideas on the blog.