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Zucchini Buckwheat Breakfast Bake
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Description
Kick the summer zucchini inundation in the butt with this veggies in your breakfast idea. No, you can’t taste them.
Ingredients
- ¼ cups Buckwheat Flour
- 2 Tablespoons Coconut Flour
- ¼ teaspoons Baking Powder
- ½ teaspoons Cinnamon
- ⅛ teaspoons Salt
- 1 Tablespoon Ground Flax Seed
- ¼ cups Shredded Zucchini, Drained And Squeezed Of Excess Water
- ¼ cups Milk
- ¾ Tablespoons Melted Coconut Oil
- 1 Tablespoon Plain Greek Yogurt
- ½ whole Small Banana, Mashed
- 1 Tablespoon Chocolate Chips (optional)
- 1 Tablespoon Chopped Walnuts (optional)
Preparation
Preheat oven to 350ºF. Grease a ramekin or line with parchment paper.
Combine dry ingredients in a medium bowl. Combine wet ingredients in a small bowl. Pour wet ingredients into dry and stir to fully combine (it will be a very thick batter because of the coconut flour). Add chocolate chips and walnuts if using and fold into batter. Transfer batter into greased or lined ramekin. Bake for 30-32 minutes until toothpick comes out clean.
Top with more chocolate chips, walnuts, coconut butter, honey or other desired topping.
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