Zucchini Bread Breakfast Pizza

I had this idea for a sweet breakfast pizza topped with fruit and yogurt, but I really wanted to do something more ‘cool’ with the idea. I incorporated zucchini into the sweet crust and it tastes exactly like zucchini bread only in a different form! With the sweet toppings, this pizza is the perfect alternative to your morning slice of quick bread!



Step: 1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step: 2

Combine coconut flour and cinnamon in a bowl. Add zucchini, egg, 1 1/2 teaspoon maple syrup, and vanilla extract and mix well. Spread zucchini mixture into the form of a pizza crust on the prepared baking sheet.

Step: 3

Bake in the preheated oven until zucchini “crust” is cooked through, about 15 minutes. Cool “crust”.

Step: 4

Spread yogurt onto zucchini “crust” and top with strawberries, grapes, banana, orange zest, and a drizzle of maple syrup.


Per Serving: 271 calories; protein 11.1g; carbohydrates 35.8g; fat 10.5g; cholesterol 197.3mg; sodium 111.6mg.

The quality of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.

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