Blender Zucchini Bread

Ingredients

• 4 zucchinis (Well washed and cut into slices.)
• 2 eggs
• salt (A pinch.)
• black pepper (A pinch.)
• 1 cup mozzarella cheese (May be replaced with 3 tsp of yogurt.)
• 1 cup water
• 1 tsp onion and garlic powder (The source indicates 1 tsp combined of both seasonings.)
• 1 tbsp olive oil (A little extra is also needed to grease the skillet.)
• 2 tbsp oat flour (May be omitted if preferred.)
• sesame seeds (For sprinkling on top.)
• black cumin seeds (For sprinkling on top.)
• oil for greasing the skillet (The source indicates using a little oil; no amount is specified.)

Steps

1. 1

   Wash the 4 zucchinis well, cut them into slices, and place them in the blender.

2. 2

   Add the eggs, a pinch of salt, and a pinch of black pepper to the blender.

3. 3

   Add the cup of mozzarella, or 3 tsp of yogurt as a substitute, along with the cup of water, the tsp of onion and garlic powder, and the tbsp of olive oil.

4. 4

   Blend until smooth.

5. 5

   Add the 2 tbsp of oat flour and mix. You may omit it if preferred.

6. 6

   Grease a skillet with a little oil and heat it over medium heat.

7. 7

   Pour some of the mixture into the skillet and spread it evenly to form a flatbread or pancake.

8. 8

   Sprinkle sesame seeds and black cumin seeds on top.

9. 9

   Cook over medium heat, flipping as needed so it browns on both sides and begins to puff slightly.

10. 10

    Repeat the process with the remaining mixture until it is used up.

11. 11

    Open the flatbreads and, if desired, fill them with cheese, tomato, cucumber, and lettuce.

Notes

The source does not specify the exact cooking time or the amount of oil used to grease the skillet. The cheese, tomato, cucumber, and lettuce filling is presented as a serving suggestion, not as part of the base mixture.

Nutrition per serving

• breakfast
• vegetarian
• high-protein
• healthy
• flourless
• skillet
• pancakes
• easy