Skillet Zucchini Breakfast Bake

Sometimes when you live in a Tiny House, you have to get creative. For example, I only have two pans that fit into my oven, one is a muffin tray, and the other is a pie pan. This is excellent for making pie or muffins, but I do tend to struggle when I want to make other things. The hardest has been cookies, because I can only fit about four cookies in the pie pan, and I only have one shelf in my oven, so that means four cookies at a time and the oven is hot for a very long time. I may appreciate this in the winter, but until the weather gets cooler, I am looking for alternatives.


My intention for baking today was to use up some of the zucchini from the garden to make a special treat for breakfast that was portable for the busy school week ahead, so I thought “why not breakfast cookies?” As I stood in my kitchen, tasting the cookie dough in the bowl and hesitating my normal cookie-making routine, I saw my skillet. A skillet breakfast bake it was.


This breakfast bake is subtly sweet but definitely not as sweet as a cookie. The banana and oats are the shining stars of this breakfast bake. Think banana oatmeal, but with a satisfying chewy texture and perfect for those days you are in a rush or need a breakfast that is portable. To make this for a brunch, which I would recommend because it is beautiful! I would keep the bake in the skillet and drizzle it with the Maple Cinnamon Glaze and a sprinkle of powdered sugar. I must confess that this is how I ate my share!


1 banana, ripe
1 cup shredded zucchini
½ cup coconut sugar
1 egg
1 tsp baking powder
½ cup flour
1-2 cups of rolled oats
1 tsp. vanilla extract
½ cup chocolate chips


1.       Preheat the oven to 350 degrees F
2.       Mash banana in a medium bowl
3.       Add shredded zucchini and stir
4.       Mix in coconut sugar, egg, and vanilla
5.       Then add in baking powder, flour and oats. Stir to combine everything, then mix in the
chocolate chips.
6.       Spread coconut oil on the bottom and sides of a skillet
7.       Spread out batter evenly on the skillet
8.       Bake at 350 for 20-25 minutes until the a toothpick comes out clean and the sides are barely golden.