It’s definitely summer.

Welcome back 90 degree weather.

Just in time for Memorial Day weekend.

Your breakfast should be summer themed.


Because I say so.

Oh, and it should be guilt free.

I put my all-time fave sugar substitute in it…Truvia.


Because we all want to fit into our bikinis for the beach.


This is my healthified version of zucchini bread + coffee cake.


You will love this smash-bang breakfast combo.

Plus, the Truvia gives the topping this extra crispy effect.


It’s freaking fantastic.

Zucchini Bread Coffee Cake
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Zucchini bread meets coffee cake with a crisp coconut butter/walnut topping. No sugar in this baby, only truvia! Gluten-free, vegan option.
  • 2 large eggs, or if vegan, ⅓ c. water + 2 T. ground flaxseed meal (let sit for 10 minutes)
  • 1 large zucchini, grated
  • 2 c. gluten-free rolled oats
  • 1 t. baking powder
  • 1 t. ground cinnamon
  • 2 c. unsweetened, vanilla coconut milk
  • ¼ c. granulated Truvia
  • ¼ c. chocolate sunflower seed butter, or any other nut butter that you prefer
  • 1 t. pure vanilla extract
  • For the topping:
  • ⅓ c. chopped walnuts, omit nuts if nut-free and use shredded coconut
  • 2 T. Truvia
  • 1 T. melted coconut butter
  • ½ t. ground cinnamon
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking pan with cooking spray.
  2. In a large bowl, combine the eggs, zucchini, oats, baking powder, and cinnamon.
  3. Stir in the coconut milk, truvia, sunflower butter, and vanilla.
  4. Pour into the prepared pan.
  5. For the topping, combine all of the ingredients together until a crumbly mixture forms.
  6. Evenly distribute the mixture over the top of the batter.
  7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  8. Let cool slightly, then cut into bars.


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