Advertisement
This ad is displayed using third party content and we do not control its accessibility features.
Close Banner
Advertisement
This ad is displayed using third party content and we do not control its accessibility features.

This GF, Vegan Zucchini Bread With Chocolate Sweet Potato Frosting Is Healthy Enough To Eat For Breakfast

Liz Moody
Author:
June 19, 2018
Liz Moody
Author & Podcaster
By Liz Moody
Author & Podcaster
Liz Moody is the host of the top-rated The Liz Moody Podcast, author of bestselling books "100 Ways to Change Your Life," "Healthier Together: Recipes for Two—Nourish Your Body, Nourish Your Relationships," and "Glow Pops," and a popular online content creator who has helped millions of people transform their lives. A regular speaker, panelist, and podcast guest, Liz shares her own deeply personal anxiety journey that led her to where she is now as well as actionable, fun, and science-based ways for everyone to live their best lives.
Photo by Chocolate Every Day
June 19, 2018

Is there anyone on the planet who wouldn’t eat chocolate for breakfast if it was actually considered “healthy”? This Zucchini Bread With Chocolate Sweet Potato Frosting, from the decadently nourishing Chocolate Every Day: 85+ Plant-Based Recipes for Cacao Treats That Support Your Health and Well-Being, seems too good to be true, but it ticks all the boxes: gluten-free, refined-sugar-free, vegan, and packed with hidden vegetables. Make it for breakfast and spend the rest of the week relishing in the fact that you can have dessert before your eyes are even quite open.

Zucchini Bread With Chocolate Sweet Potato Frosting

Makes one 9-by-5-inch loaf

Come summer's end, it seems like everyone on the island is trying to pawn off extra zucchini. Ky remembers her mother baking their zucchini harvest into sweet loaves with a swirly cream cheese frosting, which Ky delivered to friends and neighbors. Here a sweet potato and chocolate frosting updates to this childhood favorite, giving the bread an equally creamy finish without dairy or added sugar. The loaf is not too sweet and, unfrosted, gets deliciously crunchy when toasted.

Ingredients for the bread

  • Coconut oil, for greasing the pan
  • 2½ cups old-fashioned rolled oats
  • 2 medium bananas, peeled and mashed (about 1 cup)
  • 1 cup grated zucchini (about 1 small zucchini), squeezed of excess water
  • ½ cup pure maple syrup, agave, or raw honey
  • ⅓ cup unrefined virgin coconut oil
  • 4½ tablespoons apple cider or white vinegar
  • 1½ teaspoons pure vanilla extract or powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon sea salt
  • 1 teaspoon ground cinnamon

Ingredients for frosting

  • ¾ cup sweet potato puree, canned or fresh (see note below)
  • 8 ounces 72 percent or darker raw chocolate

Method

  1. Position a rack in the center of the oven and preheat to 350°F. Thoroughly grease a 9-by-5-inch loaf pan with oil and set aside.
  2. Make the zucchini bread: Combine all ingredients in a blender and blend until smooth. Using a spatula, scrape down the sides and run on medium speed for another 15 seconds, or until consistently smooth. Pour the batter into the prepared pan.
  3. Bake for 40 minutes, or until a toothpick comes out clean. Cool in the pan for 15 minutes, then turn out onto a rack to cool completely before frosting.
  4. Make the chocolate sweet potato frosting: In a small saucepan over medium heat, cook the sweet potato puree until it just begins to simmer. Remove from the heat and add the chopped chocolate. Stir vigorously until the chocolate melts and is thoroughly incorporated. Set aside to cool completely. Spread the cooled frosting over the zucchini bread.

Note: To make fresh sweet potato puree, peel one large sweet potato and cut into chunks. In a small saucepan, cover the potato with water. Bring to a boil, then lower the heat to a simmer and cook for 20 minutes or until the potato is tender and pierces easily with a fork. Drain and puree in a blender or food processor.

Based on excerpts from Chocolate Every Day: 85+ Plant-Based Recipes for Cacao Treats That Support Your Health and Well-Being by Bennett Coffey and Kyleen Keenan, with the permission of Avery, a division of Penguin Random House. Copyright © 2018.

Watch Next

Enjoy some of our favorite clips from classes

Watch Next

Enjoy some of our favorite clips from classes

What Is Meditation?

Mindfulness/Spirituality | Light Watkins

Box Breathing

Mindfulness/Spirituality | Gwen Dittmar

What Breathwork Can Address

Mindfulness/Spirituality | Gwen Dittmar

The 8 Limbs of Yoga - What is Asana?

Yoga | Caley Alyssa

Two Standing Postures to Open Up Tight Hips

Yoga | Caley Alyssa

How Plants Can Optimize Athletic Performance

Nutrition | Rich Roll

What to Eat Before a Workout

Nutrition | Rich Roll

How Ayurveda Helps Us Navigate Modern Life

Nutrition | Sahara Rose

Messages About Love & Relationships

Love & Relationships | Esther Perel

Love Languages

Love & Relationships | Esther Perel

Related Videos (10)

What Is Meditation?

Box Breathing

What Breathwork Can Address

The 8 Limbs of Yoga - What is Asana?

Two Standing Postures to Open Up Tight Hips

How Plants Can Optimize Athletic Performance

What to Eat Before a Workout

How Ayurveda Helps Us Navigate Modern Life

Messages About Love & Relationships

Love Languages

Advertisement
This ad is displayed using third party content and we do not control its accessibility features.

More On This Topic

more Food
Advertisement
This ad is displayed using third party content and we do not control its accessibility features.
Advertisement
This ad is displayed using third party content and we do not control its accessibility features.