Welcome Zucchini to Icadelicias!

Oh Zucchini, how much i had underestimate you :(. But after inventing zucchini pancakes, I want to try EVERYTHING zucchini  So far I have done just pancakes, bread and cake and oats are following next…and since pumpkin season is already here, my boyfriend gave me the idea to bake a Zucchini Pumpkin Spice 

I have treated zucchini as carrots. Instead of doing carrot cake pancakes, “coats”, or carrot cake, I use zucchini and so far it was worked well. I usually combine zucchini with something else. For example, nuts, dried fruits or even chocolate chips. Just as you combine a carrot cake with nuts and dried fruits as well.

This zucchini pancakes had a great texture and of course flavor!

Ingredients:

1 serving (about 3 medium pancakes)

1/4 cup gluten free flour

2 T protein powder (or the servings according to your needs)

1/8 tsp baking powder

a sprinkle of sea salt

a dash of cinnamon and ginger powder

1/4 cup shredded zucchini

2 T of any nut and dried fruits, if preferred

water for mixing as necessary

Procedure:

1- Pre heat your pan sprayed with oil.

2- Mix all of the dry ingredients and add water as needed until pancake consistency.

3- Pour a desired amount of the batter in the pan and let it cook. Once you see that the borders are turning gold, flip the pancake and let it cook for another minute.

4- Repeat the process until the batter is finished.

5- Topped your pancakes with your choice of ingredients. I used vegan yogurt and berries.

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