Wake up to ALL of the flavors of fall with this Pumpkin Zucchini Breakfast Bake.
~by Kylie Mitchell
I'd like to introduce you to zucchini bread meets oatmeal meets pumpkin muffin.
It's all those foods smooshed into one. Plus, it serves two so if you're the only one who likes pumpkin in your house or you live alone, you get to eat this pumpkin creation two days in a row. Which is most definitely something to look forward to.
Have you done the breakfast bake thing? I've made a zillion breakfast bakes but always come back to the recipes that have pumpkin in them.
If you think I'm getting ahead of myself and pumpkin time isn't here yet...I'm sorry. But pumpkin in baked goods just works and NEEDS to be a year round thing.
I'm not a confrontational person, but I feel strongly about my pumpkin opinions. I mean, with pumpkin you can make pumpkin cinnamon rolls that very well may change your life. Actually, let's not be dramatic. Those cinnamon rolls might not change your life, but they very well may bring a smile to your face one Saturday morning.
Truth be told I'm really not crazy about pumpkin. I'm not all #PSL and don't freak out about getting my first pumpkin spice latte of the season.
I actually feel very meh about pumpkin drinks.
So even if you wouldn't lose your mind over a pumpkin spice latte, this breakfast bake might still be something you would like. I'm not here to tell you what to do. But. Make it!
p.s. if you have a moral code that prevents you from using pumpkin before the first day of fall, I support you and wish I had your respect for seasonality. I promise I'm not trying to wish away summer.
Actually, I kind of am. #TexasIsHot
Pumpkin Zucchini Breakfast Bake
- 2/3 cup oats
- 1/2 cup pumpkin puree
- 1/3 cup almond flour
- 1/4 cup zucchini, grated
- 1 large egg
- 3 tablespoons maple syrup
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- pinch salt
- Preheat oven to 375ºF. In a bowl, combine all ingredients. Pour batter into a greased loaf pan. Bake for 22-25 minutes, or until top is set. Eat immeditately or make the night before and heat it up in the morning. Best when topped with nut butter and a drizzle of maple syrup.