Chocolate Chip Zucchini Bread

Baked Goods, Breakfast & Brunch, Dairy Free, Freezer Friendly, Make ahead, Nut Free, Recipes, Vegetarian
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Do you have an overabundance of zucchini from your garden or the farmer’s market? Turn it into this delicious Chocolate Chip Zucchini Bread. With only a hint of sweetness, this can be enjoyed with any meal or snack.

Chocolate Chip Zucchini Bread on a marble slab

I tend to enjoy cooking more as you can adjust the taste as you go and have more control throughout the process of a dish during the cooking process. For me, baking (especially when developing a new recipe), is much more intimidating. Why? Because you measure, mix, pour into a pan… and then hope for the best! Once that timer goes off you find out if it’s a win or a flop.

This quickbread is a little denser than regular quick bread, as I used half whole wheat flour. When I bake I try to squeeze in whole grains where I can. My favorite whole grain flours to bake with are whole wheat flour and oat flour. I’ve also been experimenting with almond flour and coconut flour too, which totally throw you for a curveball because they have very different baking properties.

Why We Love Zucchini 

Just like most green vegetables, zucchini is a great source of vitamins and minerals including Vitamin C. 

It can be cooked in so many ways, including baking. You can eat it raw or cooked. 

If you have little ones, because of its mild taste you can sneak these veggies into baking recipes and they won’t even know it’s there but still get added nutrition!

Chocolate Chip Zucchini Bread sliced on a marble slab

When is Zucchini in Season and the Freshest?

Zucchini is primarily considered a summer veggie with its peak season being June through late August. However, most local markets and stores have zucchini available year-round, which is great because zucchini bread is popular around the fall, winter, and other holidays. 

What You Need For Chocolate Chip Zucchini Bread

eggs

unsweetened applesauce

brown sugar

vanilla extract

whole wheat flour

all-purpose flour

salt

baking soda

baking powder

cinnamon

shredded zucchini

chocolate chips

How to Make Zucchini Bread with Chocolate Chips 

Prep your loaf pan by spraying some non-stick spray. You can also use parchment paper if you choose. 

Preheat the oven to 350 degrees. 

Start by shredding the zucchini. Once you are finished try to get rid of as much moisture as possible by pressing firmly with paper towels. 

Whisk together the eggs, sugar, applesauce, and vanilla in a large bowl until the mixture is smooth. 

Grab another mixing bowl and sift together your flours, baking soda, baking powder, salt, and cinnamon. 

Gently fold in the zucchini, being careful not to overmix. By folding the zucchini in you don’t have to worry about clumps, instead you will get a little bit in every bite.

Pour the dry ingredients into the bowl with the egg mixture slowly while constantly stirring. Add just a little at a time. 

Toss in the chocolate chips and fold just until they are distributed evenly. 

Pour the zucchini bread batter in the 9×5 loaf pan. 

Bake for about 50 minutes. Check it with a toothpick to be sure that it is done. If it is, the toothpick will come out clean. 

Take the bread from the oven and let it rest for at least 15 minutes before transferring it out of the loaf pan. 

Cool completely before slicing so it doesn’t fall apart.

Chocolate Chip Zucchini Bread on a marble slab with chocolate chips sprinkled on top and around the loaf

Variations of Zucchini Bread 

  • Want to make banana zucchini bread? Simply swap the applesauce for mashed bananas!
  • Feel free to use any variety of chocolate (white, semi-sweet, dark, or milk). 
  • Add in some nuts for a nice crunch! Walnuts are my favorite to add to quick bread recipes.

Tips for Baking with Zucchini 

  • Do you have to peel zucchini before using it? Nope! Generally speaking, zucchini is not a veggie that needs peeling before eating. 
  • Zucchini contains a lot of moisture, so always follow the recipe when it comes to knowing whether or not to leave it or to remove as much as possible. 
  • To shred zucchini, you can use one of the sides of your cheese grater so no fancy equipment needed! 

How to Store Zucchini Bread with Chocolate Chips 

Wrap the zucchini loaf in plastic wrap and you can store it at room temperature for at least 4 days. You can also refrigerate it if you would rather do that. 

To freeze, secure the cooled loaf in plastic wrap and place it in a freezer bag. Some also prefer to wrap it in another layer using aluminum foil. Freezing for later is a great idea when making multiple batches or if you want to make it ahead of time for special occasions.

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Chocolate Chip Zucchini Bread on a marble slab with a knife and napkin

Chocolate Chip Zucchini Bread

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 1x
  • Category: baked goods
  • Method: oven
  • Cuisine: American
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Ingredients

Scale

3 eggs
1/2 cup unsweetened applesauce
1/2 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
3 cups shredded zucchini (about 2 zucchinis)
1 cup chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F. Grease a 9×5 inch loaf pan with cooking spray.
  2. Shred zucchini. Using paper towels press as much moisture you can from the zucchini.
  3. In a large bowl, whisk together the eggs, applesauce, brown sugar, and vanilla until smooth.
  4. In a separate bowl, sift together whole wheat flour, all-purpose flour, salt, baking soda, baking powder, and cinnamon. Fold zucchini into flour. This will help zucchini being dispersed throughout the bread vs. clumping together.
  5. Add the dry ingredients to the wet ingredients, a little at a time, mixing until well combined.
  6. Fold in the chocolate chips until they are evenly distributed throughout the batter.
  7. Pour the batter into the prepared loaf pan. Bake for 50-55 minutes, until a toothpick inserted in the middle and comes out clean.
  8. Remove the bread from the oven, and let it cool for 10-15 minutes before taking it out of the loaf pan. Cool completely before slicing.

Keywords: zucchini bread, zucchini, chocolate chips, baking, whole grain,

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This recipe was originally posted in 2013. The recipes, images, and content have been updated.

Other recipes you may enjoy

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Zucchini Bread Smoothie

(Gluten-Free) Banana Bread Muffins

Sweet Potato Flax Waffles

Breakfast & Brunch, Dietary, Fall, Freezer Friendly, Gluten Free, Make ahead, Recipes, Spring, Summer, Vegetarian, Winter
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Make these Sweet Potato Flax Waffles for a delicious weekend breakfast, and freeze for later to enjoy during a busy week.  

several sweet potato waffles on a plate with sliced bananas

I go through phases where my waffle iron is always being used daily but then sits there collecting dust. I think it’s because sometimes I get sick of cleaning it. You have to get into all the nooks and crannies to make sure you don’t miss anything.

Are you team #waffle or team #pancake? Either way, this delicious Sweet Potato Flax batter will work for both using @manitobamilling flax for a filling breakfast#manitobaflax
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I used to get SO excited when we would stay at a hotel that had a continental breakfast and we could make Belgium waffles for breakfast. It was always an extra little treat!

two sweet potato flax waffles with sliced bananas and walnuts on a small white plate

Are Potato Waffles Healthy?

Yes! These waffles are packed with nutrition. These sweet potatoes are filled with vitamins, minerals, and antioxidants. Using the ground flax takes place of having to add flour. Flax seeds are a great source of fiber and are high in omega 3 fatty acids. Oats are another good source of fiber and have some protein as well.

This waffle recipe is balanced to help with blood sugar spikes and will keep you fuller for longer, especially when compared to other conventional breakfast foods.

sweet potato waffles on a fork resting on a plate

Sweet Potato Waffle Ingredients

  • sweet potato puree
  • old-fashioned oats
  • ground flax (I used Manitoba Milling Co.)
  • milk
  • eggs
  • cinnamon
  • baking powder
  • salt
  • cooking spray
  • toppings: sliced banana, walnuts, maple syrup (optional)

How to Make Waffles Using Sweet Potatoes

To make the sweet potato waffle base, you need to bake the sweet potatoes first. Once they are done, scoop out the flesh and add it to a blender or food processor.

Add the remaining ingredients to the blender and pulse until it’s smooth. Allow the waffle batter to sit for about 10 minutes.

Spray your waffle iron with cooking spray and heat to medium-high.

Pour 1/3 of the batter at a time to make each sweet potato waffle. Cook 3-4 minutes or until the desired consistency is reached.

Serve with your favorite toppings for a healthy and nutritious breakfast.

three sweet potato waffles on a plate with bananas and walnuts

Waffle Topping Ideas

  • Fresh fruit – bananas, apples, berries, melon
  • Greek yogurt
  • Nut Butter – peanut butter, almond butter
  • Seeds
  • Honey or maple syrup

Can You Make Sweet Potato Waffles Vegan?

I haven’t tested this version, but if you experiment you could swap the poultry eggs for flax eggs. Then cut down on the amount of additional flax. You would also want to use a plant-based milk as well.

Are These Waffles Gluten Free?

They are as long as you choose a gluten free brand of oats, like Quaker or Bob’s Red Mill.

Tips for Making

  • I used Manitoba Milling Co. finely milled flaxseed, which is almost like the consistency of flour. If using coarse ground flax, more liquid may be needed. 
  • To store you can reheat them in a toaster. They also freeze really well too which is great for meal prepping.
  • Make sure you cook the sweet potatoes until they are tender before adding them to the blender.
  • Preheating the waffle iron first helps to give a crispy outside.
  • This batter can easily be used for pancakes as well.

Team Waffle or Team Pancake?

I’ve mentioned before that I used to be a waffle person over pancake person, only because I used to be terrible at flipping them. I think my skills have improved though.
Waffle pros: They freeze and reheat better than pancakes (in my opinion).
Waffle cons: You only can really make one at a time, whereas with a large enough pan, you can easily make a few pancakes at a time.

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sweet potato waffles on a white plate with bananas and walnuts

Sweet Potato Flax Waffles

  • Author: Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: makes 8 waffles 1x
  • Category: breakfast, waffles
Print Recipe

Description

Make these Sweet Potato Flax Waffles for a delicious weekend breakfast, and freeze for later to enjoy during a busy week.

Ingredients

Scale
  • 3/4 cup sweet potato puree (about 1 medium sweet potato – baked and flesh scooped out)
  • 1/2 cup old-fashioned oats
  • 1/2 cup ground flax (I used Manitoba Milling Co.)
  • 1 cup milk
  • 2 eggs
  • 1 tablespoon cinnamon
  • 1/4 teaspoon baking powder
  • pinch of salt
  • cooking spray
  • toppings: sliced banana, walnuts, maple syrup (optional)

Instructions

  1. Add all ingredients to a blender and blend until smooth. Let batter sit for 10 minutes.
  2. Preheat waffle iron to medium-high heat. Spray with cooking spray.
  3. Pour 1/3 cup of batter into waffle iron. Cook until desired consistency (about 3-4 minutes per side).
  4. Top waffles with sliced bananas, walnuts, and syrup, if desired.

Notes

To make sweet potato puree: Score a sweet potato with a paring knife. Wrap in tin foil and bake until soft. When cool enough to handle, scoop out the flesh and puree.

Meal Prep: Make a batch of these waffles ahead of time. They freeze well. Just pop them in the toaster to warm up.

I used Manitoba Milling Co. finely milled flax seed, which is almost like the consistency of flour. If using coarse ground flax, more liquid may be needed. 

Keywords: waffles, breakfast, sweet potato, grain free, gluten free

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Breakfast Recipes

Chocolate Chip Zucchini Bread

Peanut Butter Oat Bars

Pear Walnut Muffins

Protein Pancakes

Disclosure: This recipe was submitted to for a recipe contest and eligible to win prizes. I was not compensated for my time.  

Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

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Sweet Potato Flax Waffles via Chef Julie Harrington, RD @ChefJulie_RD Make these Sweet Potato Flax Waffles for a delicious weekend breakfast, and freeze for later to enjoy during a busy week. #sweetpotato #waffles #breakfast #brunch #flax #flaxseed #freezerfriendly

Oat Flour Pancakes

30 minutes or less, Breakfast & Brunch, Dietary, Fall, Freezer Friendly, Gluten Free, Make ahead, Nut Free, PREP, Quick & Easy, Recipes, Seasonal, Spring, Summer, Vegetarian, Winter
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These pancakes are whole grain and gluten-free, making them a perfect fit for any pancake enthusiast!

oat flour pancakes stacked on a white plate

Why I love Oat Flour Pancakes

I used to be “anti pancake” because I am the worst at flipping them. Really, it was that I was impatient and tried to flip them too early before they set.

When my sisters and I were little, my dad was the only one who was allowed to cut our pancakes. He would keep them perfectly stacked and cut them into perfect triangles. I was more of a syrup dunker than a drizzler. I would take each triangle and dunk it into the “good syrup”. My aunt lives in Vermont and she would send us delicious locally made maple syrup.

gluten free pancakes on a white plate topped with wild blueberries

Using whole grains for pancakes

The problem with pancakes is that I never felt satisfied after eating them. Adding whole grains as the base of pancakes can help solve that solution.

I used oat flour as the base. You could just buy oat flour, but it’s pretty easy to make. Just take rolled oats or instant oats and pulse them in a food processor until they resemble a light fluffy flour. Oat flour still contains all part of the whole grain, but not as dense as whole wheat flour, yielding a fluffier pancake.

oat flour pancakes with blueberries

The secret to creating fluffy pancakes

Vinegar in pancakes? Yes! It’s the secret to help activate the baking powder and helps the pancakes puff and become fluffy.

I’ve tried some other methods like adding seltzer to the batter or whipping the egg whites separately from the egg yolks before combining them. Both methods do work, but I don’t always have seltzer on hand, and mixing egg whites separately makes more messy bowls. I don’t know about you, but the fewer dishes to clean, the better!

Oat flour pancakes cut with wild blueberries

Syrup dunker or drizzler?

Are you a syrup dunker or drizzler? Most of the time I ditch the syrup and use frozen fruit like wild blueberries. When frozen berries defrost they become all gooey and syrupy. Other times, I’ll spread peanut butter or yogurt between the layers. I really just go with what I’m craving at the time.
How do you top your pancakes?

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stack of oat flour pancakes on a white plate with blueberries

Oat Flour Pancakes

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 2-3 1x
  • Category: pancakes, breakfast
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Description

These oat flour pancakes are whole grain and gluten-free, making them a perfect fit for any pancake enthusiast!

Ingredients

Scale
  • 1 3/4 cup oat flour (see notes)
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • ¼ teaspoon salt
  • 1 cup milk (or non-dairy milk of choice)
  • 1 teaspoon vanilla extract
  • 2 teaspoons apple cider vinegar (or white vinegar)
  • 1 tbsp canola oil
  • 2 eggs

Instructions

  1. In a large mixing bowl, combine oat flour, sugar, baking powder, cinnamon, and salt. Stir to combine.
  2. In a medium mixing bowl, add milk, vanilla, apple cider vinegar, canola oil, and eggs; whisk together.
  3. Slowly add wet ingredients into dry ingredients and mix until it just comes together. (do not overmix)
  4. Let batter sit for 5-7 minutes. It will thicken.
  5. Lightly spray a hot griddle with cooking spray.
  6. Use a 1/2 measuring cup to scoop the pancake batter onto the griddle.
  7. Let the pancakes bubble before flipping. Cook until golden brown on both sides.

Notes

Make your own oat flour:
Place either rolled oats or instant oats in a food processor at high speed. Process until it turns into fine oat flour.

Batter makes 6 medium-sized pancakes.

Keywords: pancakes, breakfast, whole grain, brunch

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*This recipe was originally posted in 2014. A new picture has been updated in 2018.

Mocha Overnight Oats

Breakfast & Brunch, Egg Free, Fall, Make ahead, Nut Free, Quick & Easy, Recipes, Seasonal, Spring, Summer, Vegetarian, Winter
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Prep breakfast the night before, so you can freely hit the snooze button the next morning. This Mocha Overnight Oats recipe will not only fill you up but also give you a little extra energy for the morning.
Mocha Chip Overnight Oats via RDelicious Kitchen @RD_Kitchen #overnightoats #coffee #mocha #protein #breakfast
I used to be the person who never hit the snooze button. I would jump out of bed the second my alarm went off. I’ve gotten into the bad habit of staying up too late doing work. Sometimes I just get on a roll and keep working until my eyes can barely stay open. I know this is such a bad habit. I’m working on it..
Mocha Chip Overnight Oats via RDelicious Kitchen @RD_Kitchen #overnightoats #coffee #mocha #protein #breakfast
This month’s Recipe Redux theme is “Grab a Book and Cook” which is a fun way to remake a recipe from your favorite cookbook. I grabbed my newest book from my collection for this month’s theme.
I love overnight oats. This new mocha overnight oats variation has become my new favorite! It is adapted from Lauren Harris-Pincus’ “The Protein-Packed Breakfast Club” cookbook.

About The Protein-Packed Breakfast Club:

The Protein-Packed Breakfast Club is filled with delicious, easy to make recipes containing 300 calories or less and packed with a minimum of 20 grams of protein. You’ll find a variety of recipes featuring dairy, protein powders, nuts, seeds, eggs and ancient grains including hot trends like overnight oats, smoothie bowls and mug cakes.
Mocha Chip Overnight Oats via RDelicious Kitchen @RD_Kitchen #overnightoats #coffee #mocha #protein #breakfast
I never thought to add coffee to my overnight oats. This is genius! The little extra pick me up, plus the mocha flavor is a perfect way to start the day. The original recipe calls for the addition of coffee and chocolate protein powder, but I only had vanilla protein powder, so I added that plus a little cocoa powder to get that same mocha flavor.

Prepare your breakfast in the evening or on the weekend to save precious time during the morning rush while ensuring you begin the day with an energizing, protein-packed breakfast! Try these Mocha Overnight Oats inspired…

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Mocha Chip Overnight Oats via RDelicious Kitchen @RD_Kitchen #overnightoats #coffee #mocha #protein #breakfast
I topped mine with some raspberries and a little chocolate granola.

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oatmeal topped with granola and raspberries in a glass jar

Mocha Overnight Oats

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15 + overnight
  • Total Time: 19 minute
  • Yield: 1
  • Category: Breakfast
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Description

Prep breakfast the night before, so you can freely hit the snooze button the next morning. This Mocha Overnight Oats recipe will not only fill you up but also give you a little extra energy for the morning.

Ingredients

Scale
  • 1/3 cup rolled oats
  • 1/3 cup strongly brewed coffee, cooled
  • 1/3 cup plain Greek yogurt
  • 1 scoop vanilla protein powder
  • 1 teaspoon cocoa powder
  • 1 teaspoon chia seeds
  • Toppings: raspberries, chocolate raspberry granola

Instructions

  1. In a mason jar or container, add all ingredients; stir well until combined.
  2. Cover an refrigerate overnight.
  3. In the morning, before serving, top with raspberries and chocolate raspberry granola. Enjoy!

Notes

Recipe adapted from Mocha Chip Overnight Oats from “The Protein-Packed Breakfast Club” cookbook by Lauren Harris-Pincus, MS, RDN

Keywords: overnight oats, mocha

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

 

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Mocha Chip Overnight Oats via RDelicious Kitchen @RD_Kitchen #overnightoats #coffee #mocha #protein #breakfast

Vanilla Maple Yogurt Chia Parfait

Breakfast & Brunch, Dietary, Egg Free, Fall, MAIN DISHES, Make ahead, PREP, Quick & Easy, Recipes, Seasonal, Snacks, Spring, Summer, Vegetarian, Winter
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Looking for some simple meal prep solutions? Prep these simple Vanilla Maple Chia Yogurt Parfaits ahead of time for busy mornings.
Vanilla Maple Yogurt Chia Parfait via RDelicious Kitchen @RD_Kitchen #yogurt #parfait #chia #breakfast #granola #pumpkin #flax #breakfast
By posting this recipe I am entering a recipe contest sponsored by Nature’s Path and am eligible to win prizes associated with the contest. I was not compensated for my time.
I’m not going to lie, I wasn’t on board with the whole chia pudding trend when it first started circulating the internet. I wasn’t a fan of the texture. After trying it a few more times, it really grew on me. That goes to show that tastes/textures do evolve over time and we have to give foods a 2nd or even 10th chance.
Vanilla Maple Yogurt Chia Parfait via RDelicious Kitchen @RD_Kitchen #yogurt #parfait #chia #breakfast #granola #pumpkin #flax #breakfast
This is a lesson I share with my clients all the time. We have to try new foods just more than once and in a variety of ways. I once hosted a cooking class that just focused on one ingredient – cauliflower. In this class, we cooked cauliflower in 5 different ways. It was interesting to see that all participants had their opinions on which version they enjoyed best. At the end of the day, everyone enjoyed cauliflower in at least one way.

Looking for a simple breakfast meal prep solution? Try these Vanilla Maple Chia Yogurt Parfaits #NaturesPathRecipe #contest #ad @NaturesPath

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For a while, I was blending my chia pudding to create a creamier consistency, but then the texture of the chia pudding grew on me and I really enjoy it as a breakfast since it keeps me full and satisfied all morning. Chia seeds are rich plant-source of omega-3 fatty acids, that can reduce inflammation.
Vanilla Maple Yogurt Chia Parfait via RDelicious Kitchen @RD_Kitchen #yogurt #parfait #chia #breakfast #granola #pumpkin #flax #breakfast
No parfait isn’t complete without the granola layer. I topped mine with one of my favorites – Nature’s Path Pumpkin Seed + Flax Granola.

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layers of chia pudding, yogurt, and granola in a glass jar

Vanilla Maple Yogurt Chia Parfait

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2
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Ingredients

Scale
  • 1/4 cup chia seeds
  • 1 tablespoon maple syrup
  • 1/3 cup unsweetened vanilla almond milk (or milk of choice)
  • 1 (5.3-ounce) container vanilla Greek yogurt
  • 1/2 cup Nature’s Path Pumpkin Seed + Flax Granola

Instructions

  1. In a bowl, whisk together chia seeds, maple syrup, and almond milk. Let sit for at least 30 minutes to thicken.
  2. In 2 small jars, evenly layer chia mixture into each jar. Then evenly layer the vanilla Greek yogurt on top of the chia seed mixture.
  3. Top with Nature’s Path Pumpkin Seed + Flax Granola when ready to eat.
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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

 

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Vanilla Maple Yogurt Chia Parfait via RDelicious Kitchen @RD_Kitchen #yogurt #parfait #chia #breakfast #granola #pumpkin #flax #breakfast

Smashed Chickpea Scramble

30 minutes or less, Beans & Grains, Breakfast & Brunch, Dairy Free, Dietary, Egg Free, Gluten Free, MAIN DISHES, Nut Free, PREP, Quick & Easy, Recipes, Vegan, Vegetarian, Vegetarian
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Looking for a protein-packed and plant-based breakfast? Try a new breakfast idea, Smashed Chickpea Scramble. 
Smashed Chickpea Scramble - a plant-based and protein-packed breakfast recipe (vegan, vegetarian) via RDelicious Kitchen @RD_Kitchen
I have a slight obsession with chickpeas. If you search “chickpeas” on my recipe index tab, there are plenty of recipes to choose from. For me, what I think sets them apart is their texture. With a firmer texture, chickpeas are sturdier in dishes. Plus, chickpeas have a slightly nutty taste that pairs well with many flavors.
Smashed Chickpea Scramble - a plant-based and protein-packed breakfast recipe (vegan, vegetarian) via RDelicious Kitchen @RD_Kitchen
Ever wonder how I come up with new recipes?

The recipe development process:

I am usually inspired with new recipe ideas from when I travel, go out to eat, or just chatting with my friends, family, and clients. This recipe was inspired when I was counseling a client who was looking for warm plant-based breakfast ideas, that is packed with protein.

Have you tried chickpeas for breakfast? Try this plant-based Smashed Chickpea Scramble!

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The first priority of when I develop a new recipe is taste. If it doesn’t taste good, then no one is going to want to make it or even eat it. Then I think of the nutritional value. Hello, dietitian here. Of course, I’m going to add that to the recipe development process.
Smashed Chickpea Scramble - a plant-based and protein-packed breakfast recipe (vegan, vegetarian) via RDelicious Kitchen @RD_Kitchen
During this client’s session, she mentioned she loved chickpeas. We had a brief bonding moment of our love for chickpeas. She asked if I had a chickpea breakfast recipe. I did not! Well, I have this cookie dough smoothie bowl, but she specifically asked for something warm.
Every recipe on here has a story. This is how this recipe became created. This is why I love cooking! I’m inspired daily to get creative in the kitchen.

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smashed breakfast chickpeas in a white bowl with avocado and grape tomatoes

Smashed Chickpea Scramble

  • Author: Chef Julie Harrington, RD
  • Yield: 4
  • Category: breakfast
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Description

Looking for a protein-packed and plant-based breakfast? Try a new breakfast idea, Smashed Chickpea Scramble. 

Ingredients

Scale
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 2 tablespoons water
  • 1 1/2 tablespoon olive oil, divided
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup hummus
  • 3 cups baby spinach
  • 1 small avocado, diced
  • 1 pint grape tomatoes, sliced

Instructions

  1. In a bowl, add chickpeas, water, and 1 tablespoon olive oil. Mash with the back of a fork, leaving some whole for texture.
  2. Fold in turmeric, cumin, ginger, garlic powder, salt, pepper, and hummus until well combined.
  3. Heat remaining 1/2 tablespoon olive oil in a skillet. Add the smashed chickpea mixture with spinach. Saute until chickpeas are warmed through and spinach has wilted.
  4. Serve with diced avocado and tomatoes.

Keywords: breakfast, plant-based, vegetarian

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

 

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Smashed Chickpea Scramble - a plant-based and protein-packed breakfast recipe (vegan, vegetarian) via RDelicious Kitchen @RD_Kitchen
Recipe created for Living Plate Pro meal plans. 

Banana Berry Smoothie

Breakfast & Brunch, Dietary, Drinks & Smoothies, Egg Free, Gluten Free, MAIN DISHES, Nut Free, PREP, Quick & Easy, Recipes, Snacks
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Looking to add more fruits and vegetables in your day? This Banana Berry Smoothie is a simple (and delicious) solution to help you meet the recommended amount of fruits and vegetable each day.
Banana Berry Smoothie - a simple way to increase fruit and vegetable consumption via RDelicious Kitchen @RD_Kitchen
The recommended amount of fruits and vegetables in the Healthy U.S.-Style Eating Pattern, of the 2015-2020  edition of the Dietary Guidelines, is 2 cup-equivalents of fruit and 2½ cup-equivalents of vegetables per day. (source)
Banana Berry Smoothie - a simple way to increase fruit and vegetable consumption via RDelicious Kitchen @RD_Kitchen
Reading those recommendations, it may not seem that hard, but on a regular basis, Americans are not meeting that target goal.

Are you getting enough fruits & veggies each day? Start your day off with this Banana Berry Smoothie. #rdchat

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Why not start the day with a smoothie packed with fruits and vegetables? If you’re not used to adding vegetables to a smoothie, this recipe is a great one to start off with. The flavors of the berries and bananas take over and you won’t even know the spinach is even in there!

Once you start feeling a little more comfortable with adding vegetables into your smoothie, start trying new variations. Smoothie aficionados are adding vegetables like cauliflower, kale, cucumber, carrots, and even broccoli to their smoothie mix.
What vegetables do you add to your smoothie? 

Time-saving tip:

Save time in the morning and make smoothie bags. Pre-measure the fruits, veggies, and mix-ins (like chia, flax, peanut butter powder) of your choice in a ziplock bag. Now in the morning, all you have to do is drop the smoothie contents in the blender and add milk (or liquid of choice) for a smoothie ready in under a minute.

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banana berry smoothie on a purple napkin with ingredients

Banana Berry Smoothie

  • Author: Chef Julie Harrington, RD
  • Yield: 1
  • Category: Drink
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Description

Looking to add more fruits and vegetables in your day? This Banana Berry Smoothie is a simple (and delicious) solution to help you meet the recommended amount of fruits and vegetable each day.

Ingredients

Scale
  • 1/2 cup milk
  • 1 banana
  • 1/4 cup raspberries
  • 1/4 cup wild blueberries
  • 1 tablespoon chia seeds
  • 1 cup baby spinach
  • water or ice, as needed, for desired consistency

Instructions

  1. In a blender, combine milk, banana, raspberries, blueberries, chia seeds, and spinach. Blend until smooth.
  2. For a thicker consistency, add ice. For a thinner consistency, add water.

Keywords: smoothie, drink, beverage

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

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Banana Berry Smoothie - a simple way to increase fruit and vegetable consumption via RDelicious Kitchen @RD_Kitchen

Frozen (Single Serving) Pumpkin Steel Cut Oatmeal

Breakfast & Brunch, Dairy Free, Dietary, Egg Free, Fall, Freezer Friendly, Gluten Free, MAIN DISHES, Make ahead, PREP, Recipes, Seasonal, Vegan, Vegetarian
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Don’t have time in the morning to prepare hearty steel cut oatmeal for breakfast? With a little meal prep will help solve that morning rush and nourish your body with a wholesome breakfast with these Frozen (Single Serving) Pumpkin Steel Cut Oatmeal.

Frozen Single-Serving Pumpkin Steel Cut Oatmeal via RDelicious Kitchen @rdkitchen
Breakfast is the most important meal of the day. How many times have you heard that before? While I believe all meals are important, a good breakfast fuels you up and gets you ready for the day. During the weekends, I love having a leisurely breakfast, sipping my coffee, and enjoying my morning. During the week breakfast making time is 5 minutes or less, rush out the door and coffee in the car on my commute.
Frozen Single-Serving Pumpkin Steel Cut Oatmeal via RDelicious Kitchen @rdkitchen
Steel cut oatmeal is a hearty wholesome breakfast, but its downfall is that it takes about 15-20 minutes to cook. I’d rather get an extra 20 minutes of sleep. I know I’m not the only one!

Steel cut oats in under 2 minutes? It’s possible with @ChefJulie_RD’s Frozen Single-Serving Pumpkin Steel Cut Oatmeal cups

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Frozen Single-Serving Pumpkin Steel Cut Oatmeal via RDelicious Kitchen @rdkitchen
Want to enjoy steel cut oats in under 2 minutes? Meal prep to the rescue! Spend 20 minutes one day and have steel cut oats all week. Even if they weren’t steel cut oats and rolled oats instead, the time to take out all the mix-ins is just too much when you are trying to get out the door. Instead, simply take your little frozen single-serving steel cut oat “muffin”, add a few drops of water and pop it into the microwave.
Frozen Single-Serving Pumpkin Steel Cut Oatmeal via RDelicious Kitchen @rdkitchen

steel cut vs. rolled oats vs. old fashioned oats – what’s the difference?

Steel cut oats vs. rolled oats vs. old-fashioned oats can get confusing. Steel cut oats are whole oat groats cut into little pieces. They are higher in fiber and protein than rolled and instant oats making it more filling and satisfying breakfast.
Frozen Single-Serving Pumpkin Steel Cut Oatmeal via RDelicious Kitchen @rdkitchen
Make these. You’ll thank me when you are enjoying a hearty breakfast with that extra 20 minutes of sleep.

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frozen single serving portion of pumpkin steel cut oats

Frozen (Single Serving) Pumpkin Steel Cut Oatmeal

  • Author: Chef Julie Harrington, RD
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 6
  • Category: Breakfast
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Description

Don’t have time in the morning to prepare hearty steel cut oatmeal for breakfast? With a little meal prep will help solve that morning rush and nourish your body with a wholesome breakfast with these Frozen (Single Serving) Pumpkin Steel Cut Oatmeal.

Ingredients

Scale
  • 1 cup steel cut oats
  • 3 cups water
  • ⅛ tsp salt
  • 1 banana, mashed
  • 1½ cup pumpkin puree
  • 2 tbsp chia seeds
  • 2 tbsp ground flaxseed
  • 2 tsp pumpkin pie spice
  • 1 tsp pumpkin pie spice extract (can sub vanilla extract)
  • ½ cup walnuts, chopped

Instructions

  1. In a pot, bring water to a boil. Add salt and steel cut oats. Reduce heat to a low simmer. Cover and cook 15. Stir once or twice during cooking time.
  2. Remove oats from heat. Stir in mashed banana, pumpkin, chia seeds, flaxseed, cinnamon, pumpkin pie spice, and pumpkin pie extract.
  3. Spray a large muffin pan with cooking spray. Fill 6 muffin cups with the steel cut oats. Sprinkle chopped walnuts on each.
  4. Freeze steel cut oats in muffin tins until solid. Remove from muffin pan and store in a ziplock bag.
  5. To enjoy warm, simple add a few drops of water and reheat in the microwave for 1 minute and 30 seconds – 2 minutes.

Keywords: breakfast, oatmeal, steel cut oats

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

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Frozen (Single Serving) Pumpkin Steel Cut Oatmeal via RDelicious Kitchen @RD_Kitchen

Quinoa Oatmeal with Berries

Beans & Grains, Breakfast & Brunch, Dietary, Egg Free, Gluten Free, MAIN DISHES, One pot/dish, PREP, Recipes, Vegetarian
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Ever tried quinoa for breakfast? Adding quinoa to your oatmeal in the morning adds an extra protein and fiber punch. This Quinoa Oatmeal with Berries recipe will keep you full all morning.
Quinoa Oatmeal with Berries via RDelicious Kitchen @RD_Kitchen
I’m sure everyone is back into their normal routines again. We’ve made it over the hump getting back into the groove after the fun summer months. I’ve never hit the snooze button so much in my life.

Celebrate Whole Grains Month:

The first couple weeks getting back into a solid routine are pretty tough, but the key was starting the day with a solid breakfast. September is back to school month, but did you know it is also Whole Grains Month! Are you a quinoa connoisseur or a fan of farro? Think you are savvy with whole grains? Test your skills on the Guess the Grains Quiz.
Quinoa Oatmeal with Berries via RDelicious Kitchen @RD_Kitchen
With a slightly nutty flavor, quinoa is a complete protein, which means that it contains all the essential amino acids our bodies can’t make on their own.

Add quinoa to oatmeal for an extra protein and fiber punch! Try @ChefJulie_RD’s recipe! #rdchat

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Using the same quinoa oatmeal base, this recipe can be easily customized with any flavors you like. Aim for a mix of carbohydrates, fiber, and protein for a balanced breakfast. This will help maintain stable blood sugars to avoid the mid-morning crash.
Quinoa Oatmeal with Berries via RDelicious Kitchen @RD_Kitchen
If you are used to the flavored sweetened packets and looking to transition to oatmeal with less added sugar, try using fruit and cinnamon to sweeten it up. My favorite trick is to heat frozen berries. They become all gooey and syrupy without adding added sugar.

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quinoa oatmeal with strawberries and raspberries in a white bowl

Quinoa Oatmeal with Berries

  • Author: Chef Julie Harrington, RD
  • Prep Time: 5
  • Cook Time: 7
  • Total Time: 12 minutes
  • Yield: 2
  • Category: Breakfast
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Ingredients

Scale
  • 3/4 cup rolled oats
  • 2 cups milk
  • 2 tablespoons maple syrup
  • 1/2 cup quinoa, cooked
  • 1/2 cup strawberries, sliced
  • 1/2 cup raspberries
  • 1/4 cup raw almonds, chopped

Instructions

  1. Place oatmeal and milk in a saucepan, and bring to a boil. Stir over low heat for 5-7 minutes, until oatmeal begins to thicken. Stir in the maple syrup and cooked quinoa.
  2. Add oatmeal quinoa mixture to a bowl. Top with strawberries, raspberries, and almonds.

Keywords: oatmeal, quinoa, whole grain, breakfast

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

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Quinoa Oatmeal with Berries via RDelicious Kitchen @RD_Kitchen

Green Goddess Smoothie Bowl

30 minutes or less, Breakfast & Brunch, Dairy Free, Drinks & Smoothies, Egg Free, Gluten Free, MAIN DISHES, Quick & Easy, Recipes, Vegan, Vegetarian
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Start your morning with this Green Goddess Smoothie Bowl. 
Green Goddess Smoothie BowlI haven’t had the best luck lately. When I was bringing groceries into my apartment, my canvas bag strap broke and the eggs in my bag ended up all over the floor of my kitchen. Back to the store I went because I was shooting a video for my Flourless Peanut Butter Chocolate Muffins that day.

Start your morning with a Green Goddess Smoothie Bowl #rdchat

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Then, you may have seen on Instagram that I ended up with 3 stitches on my finger this week.
@RDeliciousKitchen InstagramThursday, I was at Living Plate getting ready for a cooking class and washing a mandolin and accidentally sliced my finger. I headed to urgent care while two interns continued to prep for the class. These dietetic interns just started working with me and with my little accident, they saved the day! I got stitched up, headed back and the class was ready to go. The interns were rock stars! The class was ready to go and the class was a success!
Green Goddess Smoothie BowlSo maybe it really wasn’t a bad luck week, more like a clumsy week. Yes, I may have had my kerfuffle moments, but one thing that was consistently great this week, was breakfast. This Green Goddess Smoothie Bowl was enjoyed all week. I’ve been on a total smoothie kick lately and have been making this exact combo daily. I really do enjoy the act of eating smoothie bowls with a spoon. It helps practice mindful eating and you get to enjoy it for so much longer.
After every storm is a rainbow because I am now sitting on Lake Champlain with my bff’s in Vermont for the weekend. Girls weekend!
Lake Champlain, Vermont
What is everyone doing this weekend? 

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green smoothie in a white bowl with strawberries and coconut

Green Goddess Smoothie Bowl

  • Author: Julie @ RDelicious Kitchen
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Ingredients

Scale
  • 1/4 cup mango, frozen
  • 1/2 avocado
  • 1/2 small banana [frozen is best for creaminess]
  • 1 cup spinach
  • 3 strawberries
  • 2 tablespoons chia seeds
  • 1 teaspoon cinnamon
  • 1 cup unsweetened almond milk
  • (optional toppings): hemp hearts, sliced strawberries, unsweetened coconut

Instructions

  1. Add all ingredients into a blender and blend until smooth.
  2. Pour into a bowl and top with your favorite toppings.
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Did you make this recipe? Tag @rdeliciouskitchen on Instagram or send me a pic, I’d love to see!RDelicious Kitchen @RD_KitchenPin this recipe for later!

Green Goddess Smoothie Bowl