Do I have any volume eaters out there?
Love to eat a ton, not feel a drop of guilt, and still be considered healthy and on-track with your diet?
Umm…who said no? You may leave now.
For everyone else, I have an awesome breakfast for you. And you get to eat the entire thing. Just you. And it’s totally ok.
Why, yes, I will be your best friend! How nice of you to ask.
The amazing thing about this breakfast “bread” is that it tastes like baked French toast AND you secretly get a serving of veggies in it too! Yes, it tastes like French toast!
Funny story. I made one of these Zucchini Oat Breakfast Loafs for breakfast on Sunday. And I sliced it up, drizzled a little warmed up sugar-free jam over it (some warm, melty peanut butter and maple syrup would have been amazing too!), then sat down with the entire thing to start eating. My fiance looked over at me and said “What are you doing?!”
Me: “I’m eating breakfast! It’s my portion of oatmeal and egg whites with some zucchini, but baked in a different form!”
Him: “And you’re gonna eat that whole thing? Are you supposed to eat that whole thing??”
He’s very concerned for my mental health at this point…
Me: “Um, yes?” and I proceeded to eat…the whole thing
Ok, now I do incorporate a scoop (which happens to be 1/2 a serving with the particular kind I used) of protein powder into the loaf. If you don’t have any or don’t like using it, feel free to substitute 2 Tbs. coconut flour, rice flour, or the flour of your choice. If you omit the protein powder, then don’t forget to add an extra splash of vanilla extract to your loaf!
Zucchini Oat Breakfast Loaf
(makes one small loaf, one portion)
½ cup old fashioned oats
¾ cup shredded zucchini*
1 tsp. baking soda
½ tsp. cinnamon
2 tsp. granulated Stevia
1 Tbs. flaxseed meal
½ scoop vanilla protein powder (or 1 small scoop of EAS Lean 15)
½ cup egg whites
½ tsp. vanilla extract
*For an easy alternative to shredding your zucchini on the cheese grater, chop up the zucchini in large chunks, toss them into your mini food processor, press “chop” a few times until the zucchini is in small pieces. Don’t press out the shredded/chopped zucchini out to remove the water for this recipe.
~Preheat oven to 350 degrees F. Prepare a small loaf pan with nonstick spray.
~Simply stir all of the ingredients together. Pour the batter into your prepared loaf pan. Bake for 45-50 min or until the top is a deep golden brown.
~Let cool a bit before serving, warm. Drizzle or spread any jam or nut butter you love on your sliced loaf. Enjoy!
Tip: Make several loafs on the weekend then simply reheat in the mornings for an easy breakfast during the week!
Recipe adapted from Kelly Olexa’s adapted recipe.
Strike up a conversation: Do you eat veggies with breakfast? Or do you try to hide them in your breakfast treats, like in this recipe? I promise, you can’t even taste “zucchini” in this recipe! It’s amazing!
PS Thank you for all of the entries in my EnergyBits giveaway.