Craving zucchini bread for breakfast? Try this Easy Paleo Zucchini Bread N’Oatmeal Bake! It’s full of fiber and protein to keep you full and satisfied all morning! Also Vegan-friendly!
All my zucchini bread lovers, look this way! This recipe was made for ya. Now that it’s getting close to zucchini season, it’s about time to me to create more recipes with my beloved green squash. Even though I eat it year round, zucchini really shines in the summer time.
Does any of you guys have a garden with zucchini? I really want to start growing it this summer, like really bad. The last time I had a garden, the only thing that actually grew were the zucchini. We had zucchini for dayzzzz (literally) and it was awesome. In fact we had so many zucchini that we made zucchini bread pretty much on the daily.
Ahhh my love for zucchini has never faded, in fact I’ve baked a few times with it, like in these brownies , this breakfast pizza and these muffin tops. Today I’m keeping up with the trend, debuting this Paleo Chocolate Chip Zucchini Bread N’Oatmeal Bake.
Remember the Banana Bread N’Oatmeal Bake I posted a few months ago? After seeing how popular that became, I knew I had to recreate it with zucchini. This N’Oatmeal bake uses coconut flour instead of oatmeal to make it grain-free. It’s super filling, high in fiber and most importantly, mighty tasty. You’ve probably got most (if not all) ingredients in your kitchen already:
zucchini
coconut flour
almond milk
egg OR flax egg
vanilla
cinnamon
baking soda
baking powder
mini chocolate chips
walnuts
Paleo Chocolate Chip Zucchini Bread N’Oatmeal Bake
Prepare to fall in love with this simple yet crowd-pleasing breakfast recipe. Coconut flour subs in for oatmeal in this bake to make it paleo and grain-free. Studded with mini chocolate chips and walnuts, this breakfast will satisfy your cravings and hunger!
Easy Paleo Zucchini Bread N'Oatmeal Bake
Ingredients
- 1 1/2 cups shredded zucchini
- 1 cup non-dairy milk
- 1 egg beaten (sub flax egg for vegan option)
- 2 Tbsp. maple syrup
- 1/2 tsp. vanilla extract
- 1/2 cup coconut flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 cup mini dark chocolate chips
- 1/2 cup chopped walnuts or nuts of choice
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, mix together zucchini, egg, milk and vanilla until well combined.
- Add in coconut flour, baking powder, baking soda and cinnamon, mixing until well incorporated. Stir in chocolate chips and walnuts.
- Spray cooking spray in a small casserole dish or an 8x8 pan. Pour in batter, spreading out top evenly.
- Bake for 30-35 minutes, or until top is golden.
- Let cool, slice and serve with almond butter and maple syrup.
- Enjoy!
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Banana Bread Baked N’Oatmeal { Paleo w/ a Vegan option}
Zucchini bread is my absolute favorite thing made with zucchini. However a zucchini bread bake sounds absolutely delicious too. 🙂
Well this is a marvelous little grain-free breakfast creation! I’ve been mildly zucchini obsessed recently, so I totally am envious of past you and your zucchini garden. There are just so many ways to eat it, sweet and savory, I could never get bored 🙂
THIS LOOKS INCREDIBLE!!! I love the cakey consistency that coconut flour gives baked good!! Can’t wait to try this.
OH MY GOSH!!! THIS is why you’re one of my favorite bloggers 🙂 Can you do a cookie dough one after this? No sugar (or dates) called for would be awesome too 😉
holy cow this looks amazing ! I will be saving this recipe for when my garden bombs me with zucchini
Ooooh! This looks absolutely delicious! What an awesome way to get in some extra veggies, too!
Zucchini is like the little black dress of the food blogger world! Thanks Natalie:)
Thanks Kayla 🙂
Ohhh Cookie Dough sounds ah-maz-ing! Thanks Kinsey 🙂
Haha lets hope tons of zucchini grow this year! Thanks Patrick 🙂
Thanks Kristy! All the veggie haters would LOVE dis!
I made this yesterday. Can’t use chocolate, so I just added almonds. It’s got a nice texture. I think I’ll try adding blueberries next time.
Thank you for making, Rebecca!
Would this freeze well?
Am I the only person to realize there isn’t any oatmeal in this recipe???
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