Recipe: Zucchini Bread Breakfast Bakes

Hello. My name is Kristy and I am an addict. 

Say what? Yup, you heard me... I'm addicted to breakfast bakes. Seriously, something about eating cake for breakfast has me dreaming up recipe after recipe - to the point where my freezer is now stacked with all different flavours of breakfast bakes. There's the chocolate protein breakfast bake, the banana bread breakfast bake, banana buckwheat breakfast bake, baked banana oatmeal - and then there's these babies.. Zuchini Bread Breakfast Bakes. 

There a few big pluses when it comes to breakfast bakes - they taste amazing, they're portable, freezer friendly, you can make them in advance - oh and did I mention you can eat cake for breakfast and it's totally healthy? That part, is quite satisfying if I do say so myself. 

They're perfect for lazy days, busy mornings and I won't disagree if you want to eat them for lunch or dinner too - you know, brinner? brunch?

I have been eating breakfast bakes almost every morning for the last couple of weeks - because the last thing I want to do after making breakfast and lunch for Jesse and cleaning up all of the dishes, is to make another mess and make breakfast for myself (or truth: I'm just addicted to breakfast bakes). 

I just top them with a dollop of peanut butter, a sprinkling of nuts, yogurt, or a mix of cream cheese and a dash of maple syrup. Perfection. 

Zucchini Bread Breakfast Bakes makes 5 breakfast bakes

Gluten free, low fat, healthy, freezer friendly, clean eating friendly 

1 cup plain flour/gluten free flour/wholemeal flour/buckwheat flour*

1 cup gluten free oats (rolled, quick or oat flour all work)

2 tbsp ground flaxseed or chia seed (optional)

2 tsp baking powder

1 tsp baking soda

pinch of salt

1 small banana, mashed** (about 1/2 cup)

1 cup unsweetened applesauce

1 med/large zucchini, grated 

1/2 cup greek yogurt/plain yogurt

2 tsp vanilla 

Optional: cinnamon/spices of your choice - I usually add about 1 1/2 tsp of cinnamon

Preheat your oven to 180°C/355°F

In a bowl, mix your flour, oats, flaxseed/chia seed, baking powder, baking soda, salt and spices if using. 

In another bowl, mash your banana and mix together with your applesauce, zucchini, yogurt and vanilla. 

Combine your wet and dry ingredients, mixing until combined. 

Divide your mixture into greased/lined ramekins and place into the oven. 

Bake for 20-30 minutes, or until cooked through and golden on top.

Allow to cool before removing from the tins. 

Eat immediately, chill in the fridge or freeze for later. 

Other baking options: 
If you don't have ramekins or would rather not have single serve bakes - feel free to bake them in muffin tins (bake for about 15 mins) or a cake/loaf tin (bake for about 40-50 mins)

*Personally, I love buckwheat flour, so that's what I tend to use.

**If you don't want to use banana, you can switch this for 1/2 cup pumpkin/sweet potato puree or another 1/2 cup of applesauce

So tell me, what's your current food addiction? 

anything you just can't seem to get enough of? 

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