Quick and Easy Chocolate Zucchini Breakfast Bake for One
 
Prep time
Cook time
Total time
 
Ready in 10 minutes, this chocolate-zucchini breakfast bake is super moist, low-fat, gluten-free, and vegan. It's also packed with protein and fiber! I like to top mine with a spoonful of chopped walnuts for omega-3s and a touch of maple syrup. Sliced bananas, fresh raspberries, or a dollop of almond butter or PB2 are delicious, too!
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
Dry
  • 3 Tbsp buckwheat flour (see Notes)
  • 2 Tbsp sorghum or millet flour
  • 1 heaping Tbsp cocoa powder
  • 4 tsp sugar (see Notes)
  • 1 tsp ground flax or chia seed
  • ½ tsp baking powder
  • pinch of salt
  • ⅛ tsp instant coffee granules (optional)
Wet
  • 1⅔ c (6½ oz) grated zucchini (1 medium zucchini, just less than ½ pound)
  • 1 Tbsp maple syrup
  • ½ tsp vanilla extract
Directions
  1. Coat a flat microwave-safe bowl (cake-like) or mug (gooey center) with cooking spray.
  2. In a mixing bowl, combine dry ingredients. Mix with a fork.
  3. Add wet ingredients. Stir to combine into a thick batter.
  4. Spoon into prepared bowl/mug and smooth top of batter. Microwave for ~5 min for a flat bowl or ~5½ min for a mug, until top is dry and springy and toothpick comes out clean.
  5. Let stand for at least 2 minutes. (Do not skip this step.)
  6. Add toppings and enjoy!
Notes
*UPDATE MARCH 2023: I used to use Truvia in this recipe. However, given the recent study linking erythritol (found in Truvia) to increased clotting risk, I've deleted Truvia from the recipe and begun searching for an alternative calorie-free sweetener. Stay tuned! In the meantime, until we learn more, I suggest avoiding products containing erythritol.

- If gluten isn't an issue for you, substitute 6 Tbsp all-purpose flour for the buckwheat/sorghum flours. Increase microwave cooking time by 30 sec.
Recipe by Veggie Quest at https://www.veggie-quest.com/2015/10/quick-and-easy-chocolate-zucchini-breakfast-bake-for-one/