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Zucchini Buckwheat Breakfast Bake
This zucchini buckwheat breakfast bake is a unique way to use up summer zucchini. Eat it in your breakfast!
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
buckwheat breakfast bake, zucchini buckwheat bake, zucchini buckwheat breakfast bake
Servings:
1
serving
Author:
Gina Matsoukas
Ingredients
1/4
cup
buckwheat flour
2
tablespoons
coconut flour
1/4
teaspoon
baking powder
1/2
teaspoon
cinnamon
1/8
teaspoon
salt
1
tablespoon
ground flax seed
1/4
cup
milk
1/4
cup
shredded zucchini
squeezed of excess water
3/4
tablespoon
melted coconut oil
1
tablespoon
greek yogurt
1/2
small banana
mashed
1
tablespoon
chocolate chips
optional
1
tablespoon
chopped walnuts
optional
Instructions
Preheat oven to 350 degrees. 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.
Nutrition
Serving:
1
SERVING
|
Calories:
478
kcal
|
Carbohydrates:
59
g
|
Protein:
14
g
|
Fat:
25
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
10
g
|
Cholesterol:
6
mg
|
Sodium:
447
mg
|
Fiber:
14
g
|
Sugar:
22
g