Need a grab-and-go breakfast for this busy back to school season? Look no further than this coffee zucchini bread recipe—designed to make those fast-paced mornings a little easier! ⁠

Check out the latest recipe from Danny Seo. We promise it won't disappoint! 

Ingredients 

• 1 large egg
• ½ cup olive oil
• 2 tablespoons finely ground coffee
• 1 large zucchini, grated (2 cups)
• 1 cup pecans, toasted, and chopped
• 1 cup maple sugar
• 2 teaspoons ground cardamom
• ½ teaspoon sea salt
• 1 teaspoon baking powder
• 1 ½ cup whole wheat flour

Instructions 

1. Preheat oven to 350° F.
2. Line medium loaf pan (approximately 4 ½ x 9-inch) with parchment paper.
3. Blend together cracked egg, olive oil and coffee. Transfer to a large bowl, and fold in the zucchini and pecans.
4. In a separate bowl sift together maple sugar, cardamom, salt, baking powder and flour.
5. Fold dry ingredients into wet ingredients and transfer to lined loaf pan.
6. Bake for 45 minutes, or until toothpick comes out clean.
7. Cool bread before slicing, and serve with flower butter (see below).

Flower Butter Ingredients:

• 1 stick salted butter
• ¼ cup edible flower petals

Instructions 

1. Bring butter to room temperature and fold in petals.
2. Place butter onto parchment paper, and roll to mold into a log.
3. Freeze flower butter for 20 minutes or until firm enough to cut.
4. Cut into rounds and serve with coffee cardamom zucchini bread (see above).