This post was meant to be about this awesome Paleo zucchini bread that I made a few weeks ago and never shared with you, but now that I have a dog I have to sneak a photo of him in, too…look at our little family!
I now understand how people can get obsessed with their dogs. I’m currently not very happy with mine considering he woke me up at 6:30 on a Saturday morning and has done both #1 and #2 in my house today. Grrr. However, he’s a cutie. You should see him go up stairs! (He’s so small that we have to carry him down and it takes him forever to get back up them with his little legs. It’s so cute!)
Okay, anyways, back to our regularly scheduled programming…
A few weeks ago, I had a ton of zucchini and made this beautiful zucchini bread oatmeal. With lots left over, I attempted a Paleo almond flour zucchini bread, which turned out pretty great as well! My only complaint is that it wasn’t very sweet (actually, it wasn’t sweet at all), but after topping it with peanut butter and nuking it in the microwave for ten seconds, I was really pleased.
I followed this recipe from Running to the Kitchen. Next time, to give it a sweeter taste, I will probably use two bananas instead of just one, so if you’re looking for something sweet, be sure to add more sweetener or an extra banana!
I know what you’re thinking — green oatmeal? Yuck!
Last weekend when I was home visiting my family for the Fourth, my dad was quite generous with sharing the vegetables from his garden. It just so happened that he gave me zucchini. Like, a lot of it. And by a lot I mean approximately five huge, green zucchini.
I had to get pretty creative since I’m the only one who eats zucchini in my family of two! After shredding and freezing some of it, I whipped up a roasted vegetable zucchini quinoa and almond flour banana zucchini bread…and still had some zucchini left. What to do, what to do?
Throw it in some oatmeal!
I’m serious when I say this stuff tastes like zucchini bread, fresh out of the oven, and it is delicious. I made mine in a round Corningware dish and had enough for six whole servings!
Baked Zucchini Bread Oatmeal
- 3 c. oats
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 tsp. cinnamon
- 1/3 c. agave (or honey)
- 1/2 c. unsweetened applesauce
- 1 c. milk (I used unsweetened vanilla almond milk)
- 1 tsp. vanilla
- 1 egg
- 1 1/2 c. zucchini
- 1 small apple, chopped
- In a large bowl, mix together dry ingredients (oats, baking powder, salt, cinnamon).
- Next, add 1/3 c. agave, 1/2 c. unsweetened applesauce, 1 c. milk, 1 tsp. vanilla, and egg. Stir until well blended.
- Mix in zucchini and chopped apple.
- Pour into a greased baking dish. (I used a 9-inch round Corningware dish but 8 x 8 dish would work as well.)
- Bake at 350 for about 35-40 minutes or until toothpick comes out smooth.
- After it’s finished, top with desired toppings! (I used flaxseed, hemp seed, and peanut butter. Walnuts or raisins would be great also!)
How to level up this recipe:
- Use 1/2 c. ground flaxseed to the dry ingredients to pump up the fiber and protein count.
How to level down this recipe:
- For added sweetness, use 1/3 c. brown sugar instead of agave.
How do you use all that extra zucchini in your garden?