August 8 is National Zucchini Day (yep, there's a day for that, too!), and we're celebrating with this nourishing recipe for zucchini baked oatmeal bread. It's super easy to throw together and makes for a healthy and satisfying breakfast on-the-go. (It's also a way to sneak some extra veggies into your diet!)
Make one big batch to last you the week.
Recipe: (Serves 8)
2 cups grated zucchini (about 1 large zucchini) 2 cups unsweetened almond milk 1 egg 1 tsp vanilla extract 2 cups rolled oats ½ cup raisins ⅓ cup chopped walnuts 2 scoops French Vanilla INVIGOR8 Superfood Shake 2 tsp ground cinnamon 1 tsp ground ginger 1 tsp baking powder ¼ tsp salt
Preheat the oven to 350º F. Lightly grease a 9x9 or 11x7 baking dish.
In a large bowl, add the zucchini, almond milk, egg and vanilla extract and whisk until thoroughly combined.
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