Zucchini buckwheat breakfast bake

Zucchini buckwheat breakfast bake is a gluten free recipe with 1 servings. For $1.35 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This main course has 536 calories, 14g of protein, and 29g of fat per serving. 252 people have tried and liked this recipe. This recipe from Running to the Kitchen requires greek yogurt, coconut oil, zucchini, and ground flax seed. It is perfect for Christmas. From preparation to the plate, this recipe takes approximately 5 minutes. Overall, this recipe earns a pretty good spoonacular score of 71%. Coconut buckwheat breakfast bake, chocolate zucchini breakfast bake, and Zucchini Buckwheat Pancakes are very similar to this recipe.

Servings: 1

Preparation duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

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.Top with more chocolate chips, walnuts, coconut butter, honey or other desired topping.

Nutrition Information:

covered percent of daily need