Zucchini Buckwheat Breakfast Bake

• 1/4 cups Buckwheat Flour
• 2 Tablespoons Coconut Flour
• 1/4 teaspoons Baking Powder
• 1/2 teaspoons Cinnamon
• 1/8 teaspoons Salt
• 1 Tablespoon Ground Flax Seed
• 1/4 cups Shredded Zucchini, Drained And Squeezed Of Excess Water
• 1/4 cups Milk
• 3/4 Tablespoons Melted Coconut Oil
• 1 Tablespoon Plain Greek Yogurt
• 1/2 whole Small Banana, Mashed
• 1 Tablespoon Chocolate Chips (optional)
• 1 Tablespoon Chopped Walnuts (optional)

1. Preheat oven to 350u0b0F. Grease a ramekin or line with parchment paper.
2. Combine dry ingredients in a medium bowl. Combine wet ingredients in a small bowl. Pour wet ingredients into dry and stir to fully combine (it will be a very thick batter because of the coconut flour). Add chocolate chips and walnuts if using and fold into batter. Transfer batter into greased or lined ramekin. Bake for 30-32 minutes until toothpick comes out clean.
3. Top with more chocolate chips, walnuts, coconut butter, honey or other desired topping.

ubc, coconut flour, ubc, cinnamon, salt, ground, ubc, ubc, coconut oil, greek yogurt, banana, chocolate chips, walnuts

Taken from tastykitchen.com/recipes/breakfastbrunch/zucchini-buckwheat-breakfast-bake/ (may not work)