Chocolate Zucchini Breakfast Bread

Chocolate Zucchini Breakfast Bread | Gluten-Free | Queen of Quinoa

Who says you can’t have chocolate for breakfast?

For many of us, myself included, breakfast is usually whipped up in less than 5 minutes, like this delicious recipe. For me, it tends to be random ingredients, fruit and vegetables alike {really it’s whatever I have in my fridge or freezer at the time}, thrown into a blender with a little almond milk, and that’s my meal.

It’s quick, healthy and always delicious. 

But what about those moments when you actually have time to sit down and enjoy your breakfast? When you want more than your same old smoothie or green juice. When you want something slightly sweet, but still packed with vegetables. When you don’t mind really want to spending a few extra minutes in the kitchen, mixing, creaming and baking to your heart’s content.

Breakfast is my favorite meal of the day and I’m the type of person who goes crazy for baked goods. And I want something that is melt-in-my-mouth good.

Sweet, summery and chocolatey all at the same time.

This chocolate zucchini breakfast bread is everything I could ever want in the morning. It has fruit, it has vegetables, it’s gluten-free, dairy-free and refined sugar-free. I serve it slightly warmed in the toaster, slathered in coconut or almond butter. It’s pure heaven.

Moist and tender, and oh-so chocolatey, this gluten-free treat can be your chocolate-for-breakfast exception.
Chocolate Zucchini Breakfast Bread | Gluten-Free

Chocolate Zucchini Breakfast Bread

makes 1 loaf

Ingredients:

  • 1/2 cup (64 grams) toasted quinoa flour (see the preparation here)
  • 1/2 cup (70 grams) super fine brown rice flour
  • 1/2 cup (90 grams) tapioca starch
  • 1/4 cup (32 grams) raw cocoa powder (or unsweetened cocoa powder)
  • 1/2 cup (55 grams) flaxseed meal/powder
  • 1 teaspoon guar gum
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups shredded zucchini, pressed between two paper towels to remove the excess liquid
  • 1 medium banana, smashed (about 1/3 cup)
  • 1 large egg, lightly beaten
  • 3/4 cup almond milk (or milk of choice)
  • 1 teaspoon pure vanilla extract

Instructions:

  1. Preheat the oven to 375 degrees F. Line a 9″ loaf pan with parchment paper and set aside.
  2. Whisk together the dry ingredients and transfer to the bowl of a stand-up mixer, fitted with paddle attachment.
  3. Add the shredded zucchini and banana and stirring until combined.
  4. Beat together the wet ingredients in a small mixing bowl and slowly add to the dry ingredients, mixing on low until fully incorporated, 1 – 2 minutes.
  5. Scoop the batter into the loaf pan and smooth the top with the back of a plastic spatula.
  6. Bake in the center of a warmed oven for 50 – 60 minutes, until a cake tester inserted into the middle comes out clean.
  7. Let cool on a wire rack until fully cooled, 20 – 30 minutes.
  8. Slice and serve.
  9. Top with your spreads of your choice. My favorites are almond butter or coconut butter.

What’s your favorite take-your-time breakfast?

32 Responses to Chocolate Zucchini Breakfast Bread

  • Josh Waits says:

    You have out done yourself this time. Fantastic as always thanks for sharing.

    [Reply]

    Alyssa Rimmer Reply:

    @Josh Waits, thank you!! :)

    [Reply]

  • Alynxia says:

    I’m going to try this with the following substitutions (we’re totally grain-free and also can’t have bananas, coconut or flax):

    Toasted nut (almond, pecan or walnut) flour for the Quinoa flour
    Arrowroot flour for the Rice flour
    Chia seeds instead of Flax
    Eliminate the guar gum (chia seeds will cover this function)
    Avocado for the Banana

    I think it should work.

    [Reply]

    Alyssa Rimmer Reply:

    @Alynxia, Wow! That sounds delicious. Please tell me how it turns out. Avocado breads are my favorite!

    [Reply]

    sarah Reply:

    chia for guar gum? Thanks!

    [Reply]

    Alyssa Rimmer Reply:

    @sarah, you can make a chia egg (similar to a flax egg) by combining 1 tbsp ground chia with 3 tbsp hot water, letting it sit for 5 minutes. Let me know if you try it!

    [Reply]

  • That looks so good.. I have some extra zucchini and might try this tonight!

    [Reply]

    Alyssa Rimmer Reply:

    @Hannah @ Hannah’s Healthy Heaven, you won’t be sorry. It’s delicious!! :)

    [Reply]

  • Sandy says:

    No oil in this recipe?

    [Reply]

    Alyssa Rimmer Reply:

    @Sandy, nope! No oil :)

    [Reply]

  • 2 slices please!! sounds delicious!

    [Reply]

    Alyssa Rimmer Reply:

    @Caralyn @ glutenfreehappytummy, I hear you there! That was my breakfast all week!

    [Reply]

  • Denise says:

    I’m so excited to try this. I’m going to make it this weekend. I’ve been searching and searching for a recipe that doesn’t have sugar. most are loaded with it. thanks so much!!!

    [Reply]

    Alyssa Rimmer Reply:

    @Denise, fabulous!! Let me know if it works for you :) xo!

    [Reply]

  • Michelle says:

    I’m so excited about making this!!! My only problem is that I can’t have any seeds… any suggestions? Please… :)

    [Reply]

    Alyssa Rimmer Reply:

    @Michelle, do you count quinoa as a seed? Technically it is, but most people think of it as a grain. I think you could probably try subbing a nut flour for the flax meal. It would be fabulous with hazelnut flour or blanched almond flour. Let me know if you try it! Would love to see how the flavor turns out :)

    [Reply]

    Michelle Reply:

    @Alyssa Rimmer,

    The only nuts that I can have are pecans and walnuts. Is it possible to make pecan flour?

    [Reply]

  • Alicia says:

    This looks wonderful and my son (the GF one in the house) has been asking for chocolate bread! I’m wondering if you can replace guar gum with zanthum gum? Relatively new to GF baking and I don’t have guar on hand. I feel like I’m spending a small fortune on ingredients.

    [Reply]

    Alyssa Rimmer Reply:

    @Alicia, yes, you can absolutely replace the guar with xanthan. Typically, most gums are a 1:1 ratio, so you can use whatever you have on hand. I’m just personally not a fan of xanthan gum (which is derived from corn) and much prefer to use guar gum. Let me know how the bread turns out for you!

    Happy Friday! xo

    [Reply]

    Alicia Reply:

    @Alyssa Rimmer, Thank you! I plan to try it tonight and will let you know how it turns out!

    [Reply]

  • Anu Rao says:

    Love the look. If I wanted to skip the egg entirely – what would you suggest as a substitution?

    [Reply]

    Alyssa Rimmer Reply:

    @Anu Rao, I would suggest either trying a chia/flax egg or using an egg replacer. Please let me know if you try it!

    [Reply]

  • Alisa says:

    Oh, my husband would love this bread. He eats chocolate anytime of day!

    If I’m taking it slow, I love to make waffles. They are great to enjoy, but also make for many mornings of freezer waffles!

    [Reply]

    Alyssa Rimmer Reply:

    @Alisa, I’m a HUGE freezer waffle fan. I make a big batch and then freeze. So good when toasted and smothered in almond butter. Yum!

    [Reply]

  • Aerie Nandi says:

    I hate to make a negative post, but after all that work – toasting the quinoa, grinding it, making almond milk, shredding zuchinni, then cleaning all the appliances – I was expecting something a little more amazing. Mine turned out a little bitter.

    [Reply]

  • Cait says:

    Is there a sub for the tapioca starch? I want to make this but I don’t have any on hand.

    [Reply]

  • Amy says:

    This looks delish. But I am kind of lazy. Can I use quinoa flour from the store?

    [Reply]

  • Sarah says:

    I would really appreciate it if the nutrition facts were listed with the recipies :)

    [Reply]

  • Rochelle says:

    CAN YOU SUBSTITUTE THE QUINOA FLOUR AND BROWN RICE FLOUR FOR READY MADE GLUTEN FREE FLOUR AS I DON’T HAVE THESE ON HAND? Also I am diabetic and so glad that there is no sugar in this recipe. Will try this as soon as I hear from you…. Thanks so much for recipe…

    [Reply]

  • Annmarie says:

    So I made this. Very nice texture, crispy outside, soft inside. The only thing is that it was very bitter, will definitely be adding either sugar or some honey to the recipe next time. I ended up smothering my first piece in honey in order to eat and enjoy it. Otherwise the recipe was a success.

    [Reply]

    Amy Green Reply:

    @Annmarie, I wonder how ripe your banana was? That is the main sweetener. Also, did you use almond milk? It has a natural sweetness. If you used an unsweetened milk I can see how that might happen. One way to add sweetness without having to rework the recipe is to use 1/8 – 1/4 teaspoon liquid vanilla stevia.

    [Reply]

    Annmarie Reply:

    @Amy Green,
    The banana I used was very ripe, so I figured that would provide adequate sweetness. I expected it to be a bit more on the bitter side, more of a dark chocolate taste rather than a sweeter taste, but this was even a bit too much for that. I used unsweetened almond milk, the sweetened varieties use regular refined sugar so I avoid them. I may try the stevia if I have it on hand next time around.

    [Reply]

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