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Shred the zucchini using a grater. If the zucchini releases excess moisture, you can gently squeeze it or pat it dry with a clean kitchen towel.
In a saucepan, combine rolled oats, shredded zucchini, plant-based milk, maple syrup or agave nectar (if using), vanilla extract, ground cinnamon, and a pinch of salt.
Place the saucepan over medium heat and bring the mixture to a simmer. Stir occasionally to prevent sticking.
Once the oatmeal begins to simmer, reduce the heat to low and continue cooking, stirring frequently, for about 5-7 minutes or until the oats are tender and the mixture reaches your desired consistency.
Taste the oatmeal and adjust the sweetness if needed by adding more maple syrup or agave nectar.
Remove the Vegan Zucchini Oatmeal from heat. Spoon it into bowls and top with your favorite toppings, such as fresh fruit, nuts, seeds, or a drizzle of plant-based yogurt.