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Oat Zucchini Breakfast Bread with Pumpkin Seeds
Moist zucchini-oat breakfast loaf with parsley, flax and a crunchy pumpkin-seed crown. Flourless, simple and savory enough for morning sandwiches.
10 min prep / 55 min total
120 kcal
4.5g protein
8 servings
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Ingredients
Ingredients updated to metric measurements
- 100 grolled oats
1 cup
- 1zucchini
grated
- parsley
chopped
- 2 tbspflax seeds
- dry garlic
- turmeric
- 10 gbaking powder
- pumpkin seeds
for topping
- sunflower seeds
for topping
Instructions
Grate the zucchini and squeeze out excess liquid; mix with the oats, flax, parsley and seasonings.
Stir in the baking powder and let the dough rest to hydrate.
Spread the batter into an oiled loaf pan and scatter pumpkin and sunflower seeds on top.
Bake at 180°C for 40- until the top is firm and golden.
Cool in the pan for before slicing.
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