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.
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.
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!
- 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)
- 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.