Chocolate Zucchini Breakfast Bread

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

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?