2 Zucchini Recipes for Breakfast....and Ways to Make Them Last!

People have been asking me for quick and easy breakfast recipes.  Easy grab-n-go items that you can literally carry out the door with you.

I'm a HUGE fan of these breakfast burritos, but there are times when I want something lighter to just get me through the first couple of hours.  Enter in two great sweet breads chocked full of zucchini, one with banana and both with limited sweeteners - but not low on taste!

If you have zucchini coming out of your ears, or you've had a co-worker or friend hand you a zucchini and then run {trust me, they give it away as fast as they can} use it in these breads - scones and muffins, equally. They will not disappoint!

And here is the trick to makes these things last - once they are cool, place on a cookie sheet and flash freeze.  After about an hour remove them from the freezer and throw them all in a big Ziploc bag.  Now they are ready and waiting for an easy grab-n-go breakfast.

Trust me, if you let this stuff sit on our counter or in your bread box, they will go like hotcakes and soon it will be gone.  But if you take the extra step and keep them frozen individually in the freezer, they stay a bit 'out of sight, out of mind' yet you are still reminded of them when opening the deep freeze.

Or when you are about to run out the door and realize you have packed nothing for breakfast.

And if you don't have zucchini on hand, trade it up with any summer squash, sweet potato or simply mashed banana. These can be changed around many different ways!

If you have a cup of shredded 'whatever'.....throw it in!

Zucchini Banana Walnut Muffins

{Print this Recipe!}

*adapted from here

2 c. flour
1 T. baking powder
1/8 c. sugar
3/4 t. salt
2 eggs
1 c. milk
2 ripe, mashed bananas

1 c. shredded zucchini
1 1/2 t. vanilla
1 c. chopped walnuts

cinnamon/sugar

Preheat oven to 400 degrees.  Coat a 12-cup muffin pan with cooking spray or line with muffin liners.  Or pour into two greased loaf pans.

In a medium bowl combine all dry ingredients.  In another medium bowl, combine all wet ingredients, then beat with a mixer on medium for 1 minute.  Add wet to dry, making sure not to over mix.  Spoon batter 3/4 cup full into muffin tin.  Sprinkle top with cinnamon and sugar.  Bake for 18-20 minutes or until a toothpick inserted comes out clean. If using loaf pans, bake 40-45 minutes or until toothpick inserted comes out clean.

Skinny Zucchini Chocolate Chip Scones

{Print this Recipe!}

3/4 c. cold buttermilk

1/4 c. sugar

2 t. vanilla extract

1 large egg

1 c. shredded zucchini

1 cup all purpose flour 

1 cup whole wheat flour

1 T. baking powder

1/2 t. salt

3 T. chilled butter cut into small pieces

1 c. chocolate chips

cooking spray

1 large egg white, lightly beaten

1 1/2 T. sugar

Preheat oven to 375°. Combine the first five ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray.

Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in chocolate chips. Add milk mixture, stirring just until moist.

Place dough onto a floured surface and knead lightly with floured hands. Form dough into an 9-inch circle onto baking sheet, about 3/4" thick. Using a knife,cut dough into 12 wedges all the way through. Or make them mini like I did, and cut into 24 wedges.

Brush egg white over dough and sprinkle evenly with sugar. Bake until golden, about 18-20 minutes, depending on your oven.

Want some other ideas?

Make my freezer ready Breakfast Burritos.

Or my Slow Cooker Steel Cut Oatmeal.

Or finally my Homemade Peanut Butter Granola Bars with a Chocolate Drizzle.

Have a great Wednesday!