Zucchini Bread in a Bowl

Normally I'm not one to toot my own horn. But if there's a time and a place for tooting, this is it.

And I'm tooting. Tooting all over the place.

Not that type of tooting. More like the "woo-woo I'm a genius when it comes to microwaveable grains!" tooting. This ain't no prune recipe here, folks!

I love zucchini bread. Like, I'd dress a loaf in a tux and marry it. We'd have a wonderful set of hybrid squash/human twins, and Loaf and I would always pay our mortgage on time. It's the American Dream, baby.

But sometimes I don't want to bake a whole loaf. Like any grad student, I've got places to go, people to see, and theories of the policy process to write. It dawned on me that oatmeal could take the place of the bread, then you can simply add in the typical zucchini loaf mix-ins!

Now I've got "banana bread in a bowl" in my sights. I'd dress it in a tux if zucchini bread and I's relationship became stale and led to a crumbly divorce.

Zucchini Bread in a Bowl    Serves: 1
1/2 cup old-fashioned oats
2 T. shredded zucchini
1 T. brown sugar
1/2 t. vanilla extract
Pinch of cinnamon
Pinch of allspice
1 T. chopped pecans

1.) Prepare oatmeal according to the canister's instructions.
2.) After the oats have cooked, stir in the zucchini, brown sugar, and vanilla. Add a few shakes of cinnamon and allspice. Top with chopped pecans.