Zucchini Buckwheat Breakfast Bake

This zucchini buckwheat breakfast bake is a unique way to use up summer zucchini. Eat it in your breakfast!

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.

Zucchini buckwheat breakfast bake

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.

Zucchini breakfast bake

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 its 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 its 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.

Buckwheat breakfast bake with zucchini

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

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!

Try these healthy zucchini recipes too:

Zucchini Noodles with Avocado Cream Sauce
Paleo Almond Zucchini Bread
Banana Zucchini Muffins
Bruschetta Hummus Stuffed Zucchini
Chinese Chicken Zoodles

Zucchini buckwheat breakfast bake

Zucchini Buckwheat Breakfast Bake

Yield: 1 serving
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This zucchini buckwheat breakfast bake is a unique way to use up summer zucchini. Eat it in your breakfast!


  • 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)


  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.


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filed in: Breakfast


    1. Running to the Kitchen Post author

      18 loaves…that is insane. Hopefully you’re getting at least 1 or 2 of those!

  1. The Mrs @ Success Along the Weigh

    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!

  2. Kat

    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.

  3. Megan {Country Cleaver}

    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.

  4. sally @ sallys baking addiction

    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!

  5. Min

    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!!

  6. Charlene

    Looks like there hasn’t been any commenting for a long time, so I hope this is received. What can I substitute for the Greek yogurt?

    1. Running to the Kitchen Post author

      Hi Charlene – you can probably just use a little more mashed banana and/or milk in its place.


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