Chocolate Zucchini Bread for Breakfast

July 22nd, 2011 | Posted by Alison Spath in Breakfast

The coffee maker is cranky.

Cranky Coffee Pot

Coffee Maker cannot figure out why all these baking supplies are out at such an ungodly hour of the morning.

Coffee Maker is cranky and hot and does not like to be crowded.

But you see Coffee Maker, it’s all because of the zucchini from yesterday’s CSA pick up.


This zucchini is practically begging to made into Chocolate Zucchini Bread.

But zucchini bread means the oven has to be turned on.

So if I’m going make zucchini bread, I’m going to do it early. With no central air conditioning in this house, it’s gonna get ugly if I attempt to turn the oven on much past 8 AM.

Chocolate Zucchini Bread for breakfast it is then!

I have a recipe for Chocolate Zucchini Bread in my recipe box. A recipe that was photocopied for us by a neighbor at our old house.

Recipe for Choclate Zucchini Bread

Our old house where we use to have central air.

Oh the memories.

One look at the ingredient list today and I knew I could tweak this recipe to be just a wee bit healthier than the 2 cups of sugar it called for.

A bit more “breakfasty” and a bit less “desserty”.

In fact, let’s call this A Healthier Chocolate Zucchini Bread.

2 1/2 c flour
1/2 c cocoa powder
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon

3 eggs
3/4 c butter or melted coconut oil
3/4 c maple syrup
1/2 c milk (dairy or non-dairy)
2 tsp vanilla

1 – 2 shredded zucchinis (about 2 cups)
1 shredded carrot
1 medium mashed banana (the riper the better)

Fruit and Veggies

Pre-heat oven to 350. Combine dry ingredients in a large bowl. Beat eggs and stir in wet ingredients. Combine dry and wet ingredients, add in veggies and mix well.

It’s not even 8 AM and my kitchen is already a mess. And it’s getting hotter by the minute.

Kitchen Mess

Hot and messy? Why those are two of my favorite adjectives!

(not today, woman. it’s too damn early and it’s too damn hot.)

For bread, pour into an oiled and lightly floured bread pan and bake for 55 – 60 minutes.

But if you make muffins, you can turn the oven off a half hour sooner.

Chocolate Zucchini Muffins

Mine were done in 24 minutes.

Chocolate Zucchini Muffins

(makes 1 loaf or about 15 muffins.)

Notice there are no pictures of children eating chocolate zucchini anything for breakfast today.

Chocolate Zucchini Muffin Row

It’s inappropriate to take pictures of children that are so hot they are sitting at the breakfast table in their underwear.

Good thing it’s not inappropriate to take a picture of my own breakfast.

2% Fage topped with a chocolate zucchini muffin, cut into quarters (missing quarter devoured during breakfast assembly) plus some CSA blueberries and raspberries.

Chocolate Zucchini Muffins for Breakfast

If you have central air, go ahead and make these for dinner. They have vegetables in them after all!

In fact, since you have central air – I’m inviting myself over. I’ll even bring the zucchini.

(and I’ll leave my cranky coffee maker at home.)

Linked to Fight Back Friday at Food Renegade

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10 Responses

  • sarah says:

    I see no reason why I shouldn’t go deal with the blackened bananas lying around the house by doing something similar – it never occurred to me to dump cocoa powder into the batter; that’s brilliant – of course, it’s still in the 80’s in my kitchen right now but you know what? it’s got to be done. otherwise the whole house will smell of rotting bananas. so really, I’m doing myself a favor here.

  • Libby says:

    Oh yummy. Wish I had some zucchini so I could make some today.

  • Jennifer says:

    Those look delicious!!! Hmmm…I wonder if I could get away with making those for the kids or would they notice? Are there bits of the zucchini in the muffins or does it soften up?

    Also, do you hand grate all your veggies or do you use a food processor with the attachment? I have both but I’m not sure which is better. The processor is more convenient but a pain to clean. :)

    • Jennifer, I typically hand grate, but do occasionally use the food processor and shredder attachment if I’m doing a large quantity of veggies.

      There are visible bits of zucchini, but you seriously can’t taste it, it does soften right up. The cocoa powder disguises it better too!

  • Cindy says:

    These look fabulous.

    I’ve been in a baking mood despite the heat as well, and we are totally cutting down our AC time.


  • I am so making those muffins tomorrow. I just happen to have all of the ingredients, which rarely happens. I usually have to run to the store for something. My daughter doesn’t like the pieces of zucchini in bread or muffins, so I think I’ll grate the zucchini and carrots in my food processor and then use the s blade to chop them into finer pieces. That’s what I do with carrot cake.

    Tomorrow is only supposed to be in the high 70’s, instead of the 100 degree days we have been experiencing, so baking should actually be pleasant.

  • rawkinmom says:

    we used to have central air but it broke…..and we have been airless ever since!!! I feel your pain!! My zucchini plant has been producing ginormous zucchini’s and I keep thinking I will make bread but have not been wanting to turn the oven on either!!! I think I will make these though!! THANKS!!

  • Hello! What kind of flour did you use in these – regular white flour? Would it be possible to use whole wheat flour or another healthy alternative? Not that I’m against the fluffy, pillowy qualities that white flour imparts to baked goods, of course, but I like to keep it fiber-ful around here!

  • Libby says:

    I finally got around to making this yesterday and i have to say it was oh, so, yummy. Thanks so much for the recipe.