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!
This is the protein powder I used…and my beautiful zucchini!
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.
This sounds SO GOOD! Can’t wait to try it!
This is awesome – I actually make this exact recipe ALL the time – expect I don’t use any “flour” and do it on the stove top and call it my “zuchinni cake-batter oats!”, I def need to give it a bash with the flour and bake it, sounds unreal! (:
Ps – I also do this sometimes with pumpkin. I’m sure it would bake up almost the exact same!
Ooo yes pumpkin would be great! I usually just make something similar as my bowl of oats, but baking it was an amazing change of pace! Hope you try it!!
If you omit flaxseed would it still work?
Thanks!
Yes! It still has egg whites and binder, so omitting them should be just fine! And feel free to add a bit more protein powder if you’d like! 🙂
Thanks! Have a good day
How many servings does this make? Because I could definitely eat it all! It is so yummy.
It’s one huge serving!! I made it for the volume eating lover! Yup, one big serving, all for you!
Is this a mini loaf tin? Or regular bread tin?
I used an 8×4″ it’s slightly smaller than standard which makes the loaf look taller, but a 9×5″ would work too!
Can there be a substitute for the protein powder? 😮
Yes I wrote some substitution suggestions in the paragraphs above the recipe 🙂 enjoy!
I made it, and now I’m off to make some for the whole week, cause it’s SO good! I’m a big volume eater and this recipe was perfect for me:). Keep on posting creative recipes!
That’s so wonderful! I will! 🙂
I love this one too, especially because I feel like I get a big, easy breakfast when I prep them for the week!
Sorry if I missed this somewhere…. But what size loaf pan are you using? Like a standard one, say someone would make a banana bread in or smaller?
I used one that was bigger than a mini but smaller than a standard (it was a holiday one from Williams-Sonoma) but I’ve made it in a standard and it turned out perfectly, just flatter and a bit shorter cooking time. Enjoy!