Pre-heat oven to 350 degrees.

Wash and dry your zucchini and grate them finely. OR, you can use a food processor or salsa maker to “rice” them if you don’t like the strands.

In a large bowl, combine your riced zucchini (no need to drain), liquid egg whites, oats, creamer, protein powder, stevia, vanilla, baking powder, and cinnamon. Mix well and pour into a greased 9x13 pan. Bake for 30- 40 minutes or until set. (40 was great for me but my pan was a little smaller than 9x13 so they were pretty thick.)

Let them cool before cutting into 8 pieces. I love mine chilled in the fridge, then served with Two Good vanilla Greek yogurt, a few tablespoons of almond milk reddi whip, berries, and a little drizzle of nut butter! A perfect breakfast, afternoon snack, or healthy dessert.