Serves: 1

Prep time: 5-10 minutes


1/2 zucchini, shredded (optional)

1/4 cup oats

1 T coconut flour (or whole wheat flour, pancake mix, almond flour)

1/4 tsp baking powder

1 scoop Vega Team vanilla protein, or any other vanilla/unflavored protein (optional)

Cinnamon & nutmeg (or pumpkin spice–I need to get my hands on some of that)

3-4 T canned pumpkin

1 egg white (3 T)

1/4 cup blueberries

2-3 T unsweetened almond milk

1/2 banana, sliced

1 T almond butter


  1. Microwave shredded zucchini for 1:30 and dry excess water.
  2. Mix all dry ingredients with zucchini then add pumpkin and egg whites.
  3. Add almond milk until batter consistency.
  4. Pour mixture into coconut-oil sprayed mug.
  5. Microwave for about 3 minutes, checking to make sure it doesn’t overflow.
  6. Top with sliced banana, almond butter, and maple syrup/honey/agave nectar if desired!

Zucchini adds fiber, vitamins, and nutrients to a simple breakfast meal!  It is shredded very easily with a typical cheese grater and I promise you can’t taste it.  It’s a great way to sneak in extra veggies to oatmeal, mugcakes, pancakes, and waffles, even.  Future post to come on how to use it in various things!