Not a mousse-in-the-morning person? We asked Sue Ann Gleason, the culinary nutritionist behind the blog Chocolate for Breakfast, to suggest a three a.m.-appropriate indulgence.

Makes 4 small loaves or one 8-inch loaf

Ingredients

  • 1 cup buckwheat flour
  • 1 cup cane sugar
  • 1/2 cup cocoa powder
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 3/4 cup chocolate chips
  • 2 cups shredded zucchini
  • 1 tsp. vanilla extract
  • 1/4 cup coconut oil
  • 1/4 cup mashed, cooked sweet potato
  • 1/2 cup Greek-style plain yogurt
  • Oil or butter

Directions


Preheat oven to 350°. Add buckwheat flour, cane sugar, cocoa powder, baking powder, salt, cinnamon, and chocolate chips to a bowl and stir.

In another bowl, stir shredded zucchini, vanilla extract, coconut oil, mashed, cooked sweet potato, and Greek yogurt.

Fold dry ingredients into wet mixture until well combined. Lightly oil or butter 4 small loaf pans or one 8-inch loaf pan and pour in batter. Bake 50 to 60 minutes. Cool before slicing.

More Chocolate Breakfast Recipes
From the August 2012 issue of O, The Oprah Magazine

NEXT STORY

Next Story