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Chocolate – Zucchini Porridge

On cold winter mornings, I crave big bowls of steamy porridge (which, for me, means a variety of grain bowls, including the common oats). This particular recipe was created one morning when I had planned on making chocolate zucchini bread… and realized I was out of flour. I was still craving it though, and decided to improvise. ​

Chocolate - Zucchini Porridge2

This recipe ended up just as rich and creamy as I had hoped. The zucchini, like in zucchini bread, was totally un-detectable and just added moisture. Adding veggies to my breakfast (like in my sweet potato smoothie) is something that I have been trying to do more. I find that I have a clearer head in the morning after getting some veggies in, and in a form like this, when you hardly notice them, why not? I also love the addition of buckwheat groats to this porridge. Buckwheat is loaded with protein and is so so filling. After eating a bowl of this, I was satisfied for quite a while.

Give this breakfast a try. Feed it to your friends. Because honestly, who doesn’t want chocolate for breakfast?

Chocolate - Zucchini Porridge2

Chocolate - Zucchini Porridge
Prep time
Cook time
Total time
A naturally-sweetened, nutrient rich, and satisfying porridge to start your day with. Made with a dozen ingredients or less this chocolate breakfast is sure to get your day started on a good note!
Recipe type: Breakfast
Cuisine: Gluten-Free, Vegan, Dairy-Free, Nut-Free
Serves: 2
  • 2 cup plant-based milk
  • ¾ cup steel cut oats
  • ⅓ cup buckwheat groats, soaked overnight, drained, and rinsed
  • ½ medium zucchini, shredded
  • 1 banana, mashed
  • 2 Tbsp cacao powder*
  • 1 Tbsp cacao nibs*
  • 1 tsp cinnamon
  • ½ tsp cardamom
  • fine ground sea salt
  • 1 tsp vanilla extract
  • 2 Tbsp maple syrup
  • Toppings (optional):
  • cacao nibs
  • sliced banana
  • maple syrup
  • chia seeds
  1. In a small pot over medium heat, combine milk, oats, and buckwheat groats. Bring to a boil and then reduce to simmer.
  2. Add zucchini, banana, cacao powder, cacao nibs, cinnamon, cardamom, and pinch of salt. Cook for another 15-20 minutes, stirring frequently, or until mixture is thick and gooey.
  3. Stir in vanilla and maple syrup. Remove from heat.
  4. Serve immediately with optional toppings.
*Read my mini article on cacao vas cocoa


Chocolate - Zucchini Porridge2Chocolate - Zucchini Porridge2

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  • Reply
    Katie Kosiboski
    January 15, 2019 at 9:37 pm

    I’m allergic to bananas– how well will this turn out if I omit banana?

    • Reply
      January 16, 2019 at 9:54 pm

      Katie, I think it will be delicious even without banana, but I would suggest adding a little extra sweetener–like maple syrup or honey–since the banana helps sweeten it. Let me know how it goes!

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