Amazing breakfast idea.

This zucchini bake recipe is perfect for breakfast or even lunch because it is easy to make, light, nutritious, and delicious! You can make it gluten-free, if you use rice flour, chickpea flour, or a gluten-free flour mix, also, you can add different types of veggies, add cheddar cheese, and anything your imagination calls for!

Enough chitchat! Here is the recipe!


• 3 small zucchinis, grated
• 1/2 cup of unsweetened vegetable milk
• 1 cup of all-purpose flour - or any flour of your choice
• 1/4 cup nutritional yeast or shredded vegan mozzarella
• 1 tsp baking powder
• 1/4 cup of chopped fresh parsley
• Salt to taste plus some more for salting the raw zucchini
• Black pepper to taste
• 1/4 cup of vegetable oil


  • 1.
    Grate the zucchini, sprinkle with salt, mix well and let it sit for 15 minutes. Squeeze the zucchini, try to remove as much water as you can, transfer into a bowl, then add all the remainder of the ingredients, and mix well.
  • 2.
    Grease a baking dish, add the zucchini batter, flatten the top, and put it in the oven at 180C / 350F for about 30 minutes.
  • Print