Zucchini buckwheat breakfast bake

I never really understood the whole “dog days of summer” saying. There aren’t many dogs that I know of who enjoy being outside in this heat. If they’re anything like Ginger, they’re inside sprawled out on the cool floor with their tongue hanging out the side of their mouth after a quick jaunt around the yard. Although, maybe that’s the point of the saying to begin with? Whatever. The whole purpose of that was basically to say whatever the saying actually means, I think we’re in it.

End of July/early August means a few things to me. Heat, crazy high electrical bills (thank you, New York state and your high electric rates), disgusting little parsley worms that I discovered yesterday coating my entire plant on the front steps (ew, ew, ew) and zucchini inundation.

It happens every year. One zucchini somehow multiples into two and before you know it your produce drawer is packed with them. You’re grilling, roasting, shredding, feeding it to your dog, but no matter how many meals you try and shove it into, it remains triumphant, almost laughing back at you from it’s cozy spot in the fridge.

It started last week over here. 4 small zucchini from the grocery store went from manageable for the two of us over the course of the week to slightly overwhelming when coupled with it’s gigantor cousin from the CSA.

Round 1 goes to me though. Between these buckwheat bakes and a huge grilled vegetable side dish for dinner with family last night, we powered through them all in 2 days.

We’ll see how the rest of the summer fares.

5.0 from 1 reviews

Zucchini Buckwheat Breakfast Bake
 
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Cook time
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A buckwheat/coconut flour breakfast bake to combat zucchini inundation.
Author:
Recipe type: breakfast
Serves: 1
Ingredients
  • ¼ cup buckwheat flour
  • 2 tablespoons coconut flour
  • ¼ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 1 tablespoon ground flax seed
  • ¼ cup milk
  • ¼ cup shredded zucchini (squeezed of excess water)
  • ¾ tablespoon melted coconut oil
  • 1 tablespoon greek yogurt
  • ½ small banana, mashed
  • 1 tablespoon chocolate chips (optional)
  • 1 tablespoon chopped walnuts (optional)
Instructions
  1. Preheat oven to 350 degrees. Grease a ramekin or line with parchment paper.
  2. Combine dry ingredients in a medium bowl.
  3. Combine wet ingredients in a small bowl.
  4. Pour wet ingredients into dry and stir to fully combine (it will be a very thick batter because of the coconut flour).
  5. Add chocolate chips and walnuts if using and fold into batter.
  6. Transfer batter into greased or lined ramekin.
  7. Bake for 30-32 minutes until toothpick comes out clean.
  8. Top with more chocolate chips, walnuts, coconut butter, honey or other desired topping.

ps- for all of you who are weirded out by vegetables in your breakfast, you can’t taste the zucchini in here at all, I promise.

For more zucchini combat recipes, go check out this awesome roundup Maria put together yesterday!

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Comments

  1. 1

    I love zucchini everything – this looks like a perfect way to start the day!

  2. 2

    My parents garden is suddenly full of 15-inch zucchinis. My mom told me yesterday that she’d just finished baking her 18th loaf of zucchini bread.

  3. 4

    I bought a zucchini at the farmers market this weekend and the guy said I could get a better price if I bought more. I told him I always have ambitious plans for zucchini, buy more than I need and then they go to waste. I need to collect a bunch of recipes to plan out for next week!

  4. 5

    These look delicious! I like to make pulp muffins for breakfast to use up the leftover pulp from juicing. I think I would be able to sub that into this recipe in place of zucchini, I can’t wait to try it!

  5. 6

    VERY interesting!!!! I love zucchini and this look sso healthy. I’ll just have to try it!

  6. 7

    OOOH PRETTY!!!!!

    Love the buckwheat!! Now swing by here next and help me style my photos? I had an epic failure with the veg burger shots b/c I was too hungry to be a good food blogger. ahhhh!

  7. 8

    Such pretty little cakes! You make the best little bakes and the pics are so pretty – delicate and light and just so pretty!

  8. 9

    I have been putting zucchini into everything….we got a ton from the garden and some from a CSA share so it’s been zucchini fritters, fried zucchini, roasted zucchini…list goes on.

  9. 10

    I’ve got half of a gigantic zuke that’s been hangin’ out in my fridge for a few days so this recipe couldn’t have come at a better time!

  10. 11

    If there were little wormy things anywhere near my plants I would have run screaming in the other direction – dang that unreasonable fear to things without legs!

    But these – I would run screaming Towards – anything breakfasty is high on my to-eat list.

  11. 12

    Everyone seems to be overrun by zucchini. Awesome use of it in this Gina!

  12. 13

    Yayyy! More zucchini recipes :) sounds delish as always, Gina!

  13. 14

    This is my kind of breakfast! Love this idea for using up zucchini ;)

  14. 15

    interesting recipe to use for zucchini!! i now have that song “dog days of summer” in my head..thanks ;)

  15. 16

    i love buckwheat bakes – a zucchini version sounds incredible!

  16. 17

    Very beautiful !
    Kate.

  17. 18

    Ha! I don’t understand dog days of summer either. My Jude can’t even be outside for too long before he is in dire need for some agua. What a yummy and nutritious way to start the day, Gina! I love the looks of this breakfast bake. You are so creative with all your healthier recipes. I love them!

  18. 19

    Yum!! I’ve never seen anything like it! I have wayy too many zucchinis just waiting eagerly for me. I have all the ingredients on hand except for coconut flour. Do you think I can substitute it with either almond or chickpea flour? This is perfect for bfast or snack even! Thanks! And your blog is very lovely!!

  19. 21

    This is a perfect way to start the day! I love zucchini recipes!

  20. 22

    wow, these look gorgeous! I love anything with zucchini included!

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