Chocolate-Banana-Zucchini Bread

There’s really nothing better than devising ways to make chocolate an acceptable breakfast food. Given the fact that it’s combined with a fruit and a vegetable in this here bread, I’d like to think it’s more than acceptable!

Of course, this moist, dense, delectable bread can also be served as a dessert. Imagine a nice dollop of coconut whipped cream or vegan ice cream on top!

I found a recipe online and adapted it only slightly. For those of you who are new to vegan baking, you’ll be amazed by the texture and richness of this bread. You don’t miss the eggs or milk at all. It’s incredibly simple to make and the crowds will go wild. It was all worth it to see my kids’ eyes widen in disbelief when they saw it on their plates in the morning. “Chocolate?!? For breakfast?!? BEST. MORNING. EVER!!!”

Here’s what you’ll need:

  • 1.5 cups unbleached, all-purpose flour
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup canola oil
  • 1/2 cup granulated sugar
  • 2 medium bananas, mashed
  • 1 tsp vanilla
  • 1 cup of grated zucchini
  • 1/2 cup vegan chocolate chips

Preheat the oven to 350. In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt. In another bowl using a hand mixer or blender, mix together the canola oil, sugar, bananas and vanilla. Add this mixture to the first and stir until it’s an even batter. Gently fold in the zucchini and chocolate chips. Pour the mixture into a greased loaf pan and bake for 50 minutes. You can also pour it into a greased/lined muffin tin and bake for about 25-30 minutes.

You can also make muffins! Or make a double batch as I did and make muffins plus a loaf. : )

Yay, chocolate for breakfast!

Happy eating!

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