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Chocolate Zucchini Breakfast Bread

Author - Alyssa Rimmer

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

By now you know, I love chocolate. It's one of my many weaknesses. One that tempts me each night. One that I can't stay away from as hard as I try. One that makes me do a happy dance with every bite.

Chocolate is amazing. In everything almost everything. From fudgy quinoa brownies, to vegan chocolate cakes, to soft, gluten-free cookies. It's chocolate that's the star.

But most people think that chocolate can only be reserved for dessert.

Well, I'm here to tell you how very wrong they are. Chocolate is also the perfect breakfast food. Whether it's mixed in a smoothie, in a gluten-free muffin, or in a fabulous breakfast bread, you can never go wrong with chocolate.

Feel like your breakfast could use a little chocolate infusion? You're going to love this zucchini breakfast bread…especially since it involves CHOCOLATE!

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Chocolate Zucchini Breakfast Bread

You're going to love this zucchini breakfast bread...especially since it involves CHOCOLATE!
Course bread, Breakfast
Cuisine American
Keyword chocolate, zucchini
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 Servings
Calories 178kcal
Author Alyssa Rimmer

Ingredients

Instructions

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

Nutrition

Calories: 178kcal | Carbohydrates: 27g | Protein: 5g | Fat: 6g | Cholesterol: 20mg | Sodium: 466mg | Potassium: 322mg | Fiber: 5g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 5.4mg | Calcium: 88mg | Iron: 1.8mg

 

This recipe is shared on: Whole Food Fridays

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16 comments
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  1. I was trying to open this link so I could see this recipe but is not working…Is there a way that you can re-post it? It looks soooooooo good! Every recipe that I have tried from this site, is soooo good….
    Thanks Lina

    • Hi Maureen – you’ll be able to find the recipe if you click over to the Balanced Platter. The link is at the bottom of the post!

  2. Yum! Love your pics and the recipe (already checked it out….).

    Thanks for sharing my chocolate blueberry protein smoothie with your readers.

    xoxo,
    Amy

  3. This looks divine! A great idea for breakfast – I always tend to eat something oat-based as I can’t eat gluten. This would make a lovely change 🙂 Thank you!

  4. Have you found a dark chocolate powder that you can use? Preferences? I’d don’t like the hassle of grating chocolate.
    Thanks-
    Sarah

    • Sarah – I actually get mine in bulk at a natural foods store. It’s raw and unsweetened. As far as packaged ones, I would definitely go for raw if you can find it, and if not then at least organic and fair trade. I think Equal Exchange might have one! xo Alyssa

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