Why you need zucchini in October

I realize the zucchini game is coming to a close but (a) nor cal hasn’t gotten the memo and (b) this is such a good recipe it’s ok to hold off on the pumpkin for one more week in lieu of this summer squash recipe.

Zucchini Breakfast Cakes [peanut free, dairy free, gluten free, soy free]

Ingredients:

• 1 zucchini, shredded (~1 cup)
• 1 egg
• 1/4 cup coconut oil
• 1/4 cup NuNaturals oat fiber
• 1/3 – 1/2 cup NuNaturals stevia more fiber baking blend
• 1 cup almond flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2-3 tbsp almond milk (as needed depending on the “wetness” of your zucchini)

Directions;

In a large mixing bowl combine everything but the zucchini and almond milk and stir until well mixed.  Then fold in the zucchini. Add almond milk as needed to get texture to the consistency of a thickish batter.

Pour into two greased ramekins (or two 2 cup pyrex baking dishes) or one mini loaf pan.

Bake at 350 degrees F for 20-22 minutes (you will likely need to adjust if you are using a mini loaf pan instead).

I made these are savored them oh so much.  Seriously, they were something I looked forward to each morning that I can’t wait to make them again.  So glad I wrote this recipe down!

This stuff has a uniquely cake sweetness that I am LOVING.  It’s a good way to bulk up the dry ingredients in a recipe without adding calories.  And it’s fiber….soooo…that’s a good thing,  😉

Top with gobs of sun butter to make each last for two servings, otherwise one ramekin will likely be the perfect serving size to fill you up but not weigh you down.  And hey!  NuNaturals stevia means it’s not a sugar bomb for your face.  No peaks and valleys in blood sugar, just a delicious vegetable packed breakfast.

PS this recipe is crazy sweet.  Note the scale of NuNaturals more fiber baking blend and adjust according to your taste buds’ preferences.