Ready in 10 minutes, this gluten-free chocolate zucchini breakfast bake is my new favorite way to start the day! Moist and rich with a gooey chocolate center, it tastes completely decadent—but is secretly low-calorie and oh-so-healthy.
Thanks to 100% whole grain flour, it’s supercharged with vitamins, minerals, and fiber. It also packs as much protein as 1½ eggs, with no added protein powder!
We didn’t dig down to the gooey center in the pics (whoops), but trust me, it’s good.
Two tasty tricks
So, how to make moist, gooey breakfast bake that’s insanely healthy in 10 minutes?
Trick #1: A whole zucchini
Nearly all the liquid in this recipe comes from zucchini, which means fewer ingredients and loads of nutrition. It also makes this breakfast bake ridiculously moist.
Trick #2: Your microwave
If you haven’t embraced the mug cake trend yet, you’re in for a treat: Your microwave makes tasty baked goods in a flash. In fact, it’s how you can make this single-serve breakfast bake in 10 minutes flat. Just 5 minutes of prep, 5 minutes in the ‘wave, and voila! Rich, warm, gooey breakfast bake.
Cake-like or gooey? You decide!
As shown in my recent How to Eat 2 Pounds of Vegetables a Day post, this breakfast bake comes out more cake-like when made in a flat dish:
However, Jeff and I also love the warm and gooey chocolate center you get it if you make it in a mug:
So, what are you waiting for? Start your day the tasty way with a chocolate zucchini breakfast bake!
- 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)
- 1⅔ c (6½ oz) grated zucchini (1 medium zucchini, just less than ½ pound)
- 1 Tbsp maple syrup
- ½ tsp vanilla extract
- Coat a flat microwave-safe bowl (cake-like) or mug (gooey center) with cooking spray.
- In a mixing bowl, combine dry ingredients. Mix with a fork.
- Add wet ingredients. Stir to combine into a thick batter.
- 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.
- Let stand for at least 2 minutes. (Do not skip this step.)
- Add toppings and enjoy!
- 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.
Shared on Foppema’s Farm Recipe Swap, Lou Lou Girls Fabulous Party, Strange but Good, Wake-Up Wednesdays, Plant-Based Potluck Party, and Healthy Vegan Fridays.
I'm Lee, an RD thriving on a healthy plant based diet.
Looks yummy Lee! I no longer have a microwave, so might try this the “slow” way in a 350 oven. Thanks. 🙂
No microwave! Wow. Do you have an electric kettle? I’m not sure I’d survive without my microwave!
Anyhow, back when I was first playing around with this recipe, I did use a conventional oven. In the flat Corningware dish, I believe I went 20 minutes at 400F, but I can’t remember for sure. Let me know how it goes!
Hi! This looks soooo good. I love just about ANYTHING chocolate. But, like Maria, I have no microwave. Has anyone tried this in the oven?
Hi Joan, I think 20 minutes at 400F is right (assuming you’re using a flatter dish); I’ll make it in the oven soon and let you know!
It’s been far too long since I’ve done a microwave cake… I always think they need to be dessert but I’m totally going to breakfast cake soon.
Ha! This recipe has pretty much a whole zucchini in it, so it’s definitely healthier than regular pancakes, for what that’s worth. 🙂 Just remember to make it in a flat dish and let it stand for a few minutes after cooking to get a truly cakey texture. (The zucchini makes it turn out super moist/gooey in a mug!)
Wow – what a decadent, awesome, veggie, chocolate filled breakfast =)
I love how quick & easy it is to make!
I know, let’s hear it for microwaves! I mean, I love my oven, but sometimes patience isn’t my strong suit…
OK, most times, patience isn’t my strong suit! 😉
Haha. I ned to work more on patience ;p
This awesome sauce recipe is going to be featured on Healthy Vegan Fridays this week! And I’m pinning & sharing it =)
Wonderful, thanks Kimmy! Patience is overrated, right?
Wow! I love that it has a whole zucchini in it. And chocolate :-). I need to try this. And thanks for listing the sub for non-gluten sufferers. At first I saw the flours and groaned bc I don’t have those but then happily read how to sub with ap flour.
The beauty of having a gluten sensitivity (as opposed to celiac) is that I can have wheat flour in the house. The beauty of having a non-GF-hubby means he can road test recipes with regular flour. Let me know how it goes!
I love throwing vegetables into breakfast in some way or other, and this breakfast bake sounds perfect! I also don’t have a microwave so will have to try it out in the oven like you’ve mentioned in the comments above 🙂
Hi Kyra, if you make it in the oven, please come back and share the time/temp! I keep meaning to try the oven version again, but life keeps taking over. Just be sure to use a flat dish–it’s completely untested in a mug in the oven!
Hi Lee, this looks great. I don’t have buckwheat flower but I do have Garbanzo Bean flower. Do you think that would work without the taste suffering?
Hi Sherry, great question! Since chocolate is such a strong flavor, I think the taste would be fine. However, garbanzo flour might not rise as well as buckwheat flour. (Buckwheat, even though it’s gluten-free, acts a lot like whole wheat flour.) Buckwheat is fairly high in protein, like garbanzo flour, though, so it just might work. I say go for it!
That said, I would use a flat dish to make it, NOT a mug. I don’t know for sure, but my gut feeling is that the garbanzo would take longer to absorb liquid, so by the time the middle was done (or close to it), the bottom would be really tough.
Such healthy, wholesome ingredients! This is a delectable way to shake things up at breakfast! I am so delighted that you shared your healthy and delicious Quick and Easy Chocolate Zucchini Breakfast Bake for One with us on the Plant-based Potluck Party. I’m so glad you are partying with us. I appreciate it. I’m pinning and sharing.
Thanks Deborah, and thanks for featuring the recipe! What a delightful surprise!
I made this today and omg so so so good! <3
Thanks for letting me know; your comment made my day! 😀