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Hot Mocha
Breakfast American

Hot Mocha

3.9

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 In a small mug or coffee cup, mix cocoa and granulated sugar substitute together. Add a few tablespoons of coffee and stir until cocoa is completely dissolved. Pour in remaining coffee.
  2. 2 Foam milk. Spoon a generous amount over hot mocha. Garnish with a pinch of cocoa powder, if desired.

By Sweet'NLowR

Art's Southern-Style Chocolate Gravy
Breakfast American

Art's Southern-Style Chocolate Gravy

4.7

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Melt butter in a skillet over medium-high heat until bubbling, 1 to 2 minutes. Add flour and stir until smooth, about 1 minute. Mix sugar and cocoa powder into butter-flour mixture until dissolved. Slowly pour milk into chocolate mixture, stirring constantly, until gravy thickens, 5 to 7 minutes.

By Leslie Kelly

Reduced-Calorie Chocolate Banana Oatmeal
Breakfast American

Reduced-Calorie Chocolate Banana Oatmeal

4.3

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Pour cocoa powder into a microwave-safe bowl and stir in cinnamon, sweetener, and salt. Add hot water and stir thoroughly until cocoa powder has dissolved. Stir in cold water until well combined. Stir in oats and banana until mixed well.
  2. 2 Microwave for 2 minutes. Remove, stir, and allow oatmeal to cool and thicken.

By HurdBird

Chocolate Almond Breakfast Donuts
Breakfast American

Chocolate Almond Breakfast Donuts

4.6

Prep
15 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Generously spray or brush a nonstick donut pan with cooking spray; set aside until needed.
  2. 2 Place eggs, vegetable oil, and maple syrup into a mixing bowl and whisk thoroughly until the mixture is emulsified, light, and a little bit foamy, 3 to 4 minutes. Add almond flour, baking powder, salt, and cocoa powder; mix everything together thoroughly with a spatula until all the almond flour is incorporated and you've achieved a very thick batter.
  3. 3 Transfer batter into a pastry bag, or a plastic zip-top bag with one of the corners cut off. Pipe the batter evenly into the prepared donut pan.
  4. 4 Dip a finger in water and smooth the tops of the batter to even out. Tap the pan on a work surface a few times to settle the batter even more.
  5. 5 Bake in the center of the preheated oven until a wooden skewer inserted into a donut comes out clean, 9 to 10 minutes. Let cool in the pan for 10 minutes before inverting onto a wire cooling rack. Cool completely before serving.

By John Mitzewich

Chef John's Chocolate Granola
Breakfast American

Chef John's Chocolate Granola

4.9

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Combine brown sugar, maple syrup, vegetable oil, vanilla extract, salt, cayenne pepper, and cocoa powder in a bowl. Whisk thoroughly. Add oats and almonds. Toss and smear the mixture together using a spatula until well coated. Spread mixture evenly over a silicone-lined baking sheet.
  3. 3 Bake in the preheated oven for 30 minutes. Toss granola with a fork, breaking up any clumps to get a finer texture. Continue baking until desired texture is reached, 30 to 60 minutes more. Sprinkle some granola onto a plate; if it clinks, it is ready. Turn off the oven and leave granola inside the oven to dry and cool to room temperature.

By John Mitzewich

Chocolate Lava Power Cookie
Breakfast American

Chocolate Lava Power Cookie

3.3

Prep
15 min
Cook
12 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray lightly with cooking spray.
  2. 2 Place avocados into a blender or food processor. Add honey and blend until a creamy mixture forms and no lumps remain.
  3. 3 Add peanut butter, eggs, cocoa powder, and drink mix to the blender. Process until smooth. Add vanilla extract. Scrape down sides and blend until no powder is present.
  4. 4 Pour batter into a large bowl. Mix in chocolate chips; batter will be sticky. Drop scoopfuls of batter onto the baking sheet. Press down slightly batter to make a cookie shape.
  5. 5 Bake until center is no longer soft, about 12 minutes. Cool for 3 to 5 minutes on baking sheet, then transfer to a rack. Store cooled cookies in the refrigerator.

By Diana71

Backpacking Oatmeal
Breakfast American

Backpacking Oatmeal

4.0

Prep
5 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine oats, chia seeds, almonds, brown sugar, powdered peanut butter, cinnamon, cocoa powder, and salt in a zip-top sandwich bag before your trip.
  2. 2 When ready to cook, bring water to a boil in a pot. Pour oatmeal mixture into the pot and briefly stir. Remove from the heat. Cover until water is fully absorbed, about 5 minutes. Stir in peanut butter.

By opequan

Vegan Chocolate Blended Baked Oats
Breakfast American

Vegan Chocolate Blended Baked Oats

5.0

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-ounce ramekins with cooking spray on the bottom and sides.
  2. 2 Combine oats, almond milk, banana, cocoa powder, maple syrup, baking powder, vanilla extract, and salt in a blender. Blend until all is combined well, 30 to 60 seconds. Fill mixture into the prepared ramekins and sprinkle each with 1 tablespoon chocolate chips.
  3. 3 Bake in the preheated oven until firm, about 25 minutes.

By Tammy Lynn

Chocolate Cereal Breakfast Bars
Breakfast American

Chocolate Cereal Breakfast Bars

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Gather all your ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 pan with butter; line with parchment paper.
  2. 2 Combine rolled oats, puffed brown rice cereal, almonds, coconut, cocoa powder, salt, and cayenne pepper in a bowl.
  3. 3 Combine maple syrup, brown sugar, vegetable oil, and water in a small saucepan; bring to a simmer over medium-high heat. Stir; boil mixture for 1 minute.
  4. 4 Pour maple syrup mixture over oats mixture; mix thoroughly.
  5. 5 Transfer oats mixture to the prepared pan; smooth top, pressing lightly with a spatula.
  6. 6 Bake in the preheated oven for 25 minutes. Score into 8 bars while still hot using a spatula.
  7. 7 Cool to room temperature before breaking into bars. (You can also not score, and simply cool, then cut with a knife.)
  8. 8 Serve and enjoy!

By John Mitzewich

Chocolate Pancakes
Breakfast American

Chocolate Pancakes

3.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk milk, eggs, and vanilla together in a bowl. Stir in melted butter.
  2. 2 Whisk flour, cocoa powder, sugar, and salt together in a separate bowl. Pour in wet ingredients and mix until just combined. Stir in chocolate chips.
  3. 3 Spray a large skillet with cooking spray and heat over medium-high heat. Working in batches, pour 1/4 cup batter into the hot skillet for each pancake. Cook until bubbles form and pop in the center of each pancake, 2 to 3 minutes. Flip and cook until golden brown on the other side, about 1 minute.

By ramie7224

Double Chocolate Pancakes
Breakfast American

Double Chocolate Pancakes

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Mix flour, chocolate chips, sugar, cocoa powder, baking powder, and salt together in a large bowl.
  2. 2 Combine milk, egg, butter, and vanilla in a small bowl. Pour over flour mixture; stir only enough to blend.
  3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Phoebe Jelliffe-Scott

Gluten-Free Chocolate Zucchini Waffles
Breakfast American

Gluten-Free Chocolate Zucchini Waffles

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer instructions.
  2. 2 Combine brown rice flour, sorghum flour, dark cocoa powder, baking powder, and cinnamon in a bowl.
  3. 3 Whisk zucchini, soy milk, water, eggs, oil, and honey together in a large bowl; whisk in flour mixture until batter is evenly moistened.
  4. 4 Coat the preheated waffle iron with cooking spray. Ladle 1 cup batter into the waffle iron, close the lid, and cook until crispy brown, about 5 minutes. Repeat with remaining batter, coating with cooking spray between batches.

By sueb

Baked Chocolate Donuts
Breakfast American

Baked Chocolate Donuts

4.4

Prep
25 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease doughnut pans well.
  2. 2 Sift flour, white sugar, cocoa powder, baking powder, and salt together into a large bowl.
  3. 3 Whisk milk, egg, butter, 2 teaspoons vanilla extract, and oil together in a small bowl; stir into flour mixture until just combined.
  4. 4 Spoon batter into the prepared doughnut pans, filling each well 3/4 full.
  5. 5 Bake in the preheated oven until a toothpick inserted into a doughnut comes out clean, about 10 minutes. Cool doughnuts in the pans about 5 minutes, then tap onto a baking sheet.
  6. 6 Combine confectioners' sugar, hot water, and remaining 4 teaspoons vanilla extract in a bowl.
  7. 7 Place parchment paper under a wire rack. Transfer cooled doughnuts to the rack; coat in confectioners' sugar glaze, letting excess drip onto parchment paper. Coat doughnuts a second time if desired.

By Darkzule

Healthy Chocolate Morning Muffins
Breakfast American

Healthy Chocolate Morning Muffins

4.2

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.
  2. 2 Whisk chocolate chips, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a bowl. Whisk soy milk, oil, applesauce, eggs, vinegar, and vanilla extract together in a separate bowl; stir into flour mixture until batter is just combined. Spoon batter into prepared muffin cups until each cup is 3/4-full.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

By tng214

Chocolate Chip Zucchini Bread
Breakfast American

Chocolate Chip Zucchini Bread

4.9

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8X4-inch loaf pans.
  2. 2 Beat eggs in a large bowl until light and foamy. Mix in shredded zucchini, sugar, oil, and vanilla until thoroughly combined.
  3. 3 Whisk flour, cocoa powder, salt, baking soda, and baking powder together in a separate bowl; stir into zucchini mixture. Mix in nuts and chocolate chips. Pour batter into the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of loaves comes out clean, about 1 hour. Let loaves sit in the pans for 10 minutes before removing to a wire rack to cool completely.

By colagal

Vegan Chocolate Zucchini Bread
Breakfast American

Vegan Chocolate Zucchini Bread

5.0

Prep
10 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Beat cane sugar, almond milk, applesauce, coconut oil, and vanilla together in a large bowl using an electric mixer; set aside.
  3. 3 Whisk flour, cocoa powder, baking powder, cinnamon, salt, and baking soda together in a separate bowl; slowly add to cane sugar mixture using an electric mixer until well mixed. Stir in zucchini and ¼ cup chocolate chips.
  4. 4 Pour batter into the prepared bread pan; sprinkle remaining ¼ cup chocolate chips on top.
  5. 5 Bake in the preheated oven until top springs back when lightly pressed and a toothpick inserted into center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes. Remove from the pan; transfer to a wire rack to cool completely before slicing.

By Tammy Lynn

Chocolate Waffles
Breakfast American

Chocolate Waffles

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients. Preheat a waffle iron.
  2. 2 Make waffles: Stir together flour, sugar, cocoa, baking powder, and salt in a large mixing bowl. Stir in milk, eggs, and butter until the mixture is smooth.
  3. 3 Make hard sauce: stir together softened butter, confectioners' sugar, vanilla extract, and milk. Sauce should be fairly stiff. Set aside.
  4. 4 Spray preheated waffle iron with nonstick cooking spray. Pour waffle mix onto hot waffle iron. Cook until golden brown.
  5. 5 Serve hot with hard sauce.

By Allrecipes Member

Grandma's Chocolate Zucchini Bread
Breakfast American

Grandma's Chocolate Zucchini Bread

4.5

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two loaf pans.
  2. 2 Combine flour, cocoa, salt, baking soda, cinnamon, and baking powder in a medium bowl and mix together. Set aside.
  3. 3 Cream sugar, butter, oil, and vanilla extract together in a large bowl with an electric mixer until smooth. Add eggs, one at a time, until mixed. Mix dry ingredients slowly into wet ingredients on medium speed until well combined. Fold in chocolate chips, zucchini, and walnuts with a silicone spatula. Pour batter equally into the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted in each loaf comes out clean, 40 to 50 minutes.

By hawleywood

Zucchini Cocoa Pancakes
Breakfast American

Zucchini Cocoa Pancakes

2.0

Prep
10 min
Cook
9 min
Total
34 min

Instructions

  1. 1 Combine water and flax seeds in a small bowl. Refrigerate until mixture thickens and has an egg-like consistency, 15 to 30 minutes. Stir in almond milk, banana, zucchini, and vanilla extract.
  2. 2 Mix flour, cocoa powder, brown sugar baking blend, baking powder, baking soda, cinnamon, and sea salt together in a bowl. Pour in flax mixture; stir until batter is just combined.
  3. 3 Heat a large griddle over medium heat and spray with cooking spray. Drop 1/3 cup batter onto the griddle and cook until bubbles form and bottoms are golden brown, about 5 minutes. Flip and cook until browned on the other side, 4 to 6 minutes. Transfer to a baking rack to cool. Repeat with remaining batter.

By Megan Olson

Chocolate-Peppermint Cake Donuts
Breakfast American

Chocolate-Peppermint Cake Donuts

5.0

Prep
30 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 16 cavities of a 20-cup donut pan with cooking spray.
  2. 2 Whisk flour, sugar, cocoa powder, baking soda, and salt for donuts together in a medium bowl. Whisk milk, eggs, oil, and vanilla together in a small bowl. Pour milk mixture into the flour mixture and stir to combine.
  3. 3 Put the batter into a piping bag and pipe into the prepared donut pan.
  4. 4 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 8 to 10 minutes. Cool in the pan for 10 minutes, then transfer donuts to a wire rack to cool while you make the glaze.
  5. 5 Whisk powdered sugar and cocoa powder together in a medium bowl. Whisk milk, melted butter, and peppermint extract together in a separate bowl. Pour milk mixture into the sugar mixture and whisk until smooth and shiny.
  6. 6 Dip the top of each donut into the glaze and return to the wire rack. Sprinkle crushed peppermint candies over the wet glaze. Let sit until glaze hardens, 10 to 15 minutes.

By Cambria_Mae

Chocolate Wave Zucchini Bread
Breakfast American

Chocolate Wave Zucchini Bread

4.6

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan; set aside.
  2. 2 Beat sugar and shortening together in a large bowl using an electric mixer; beat in eggs. Beat in zucchini, water, and vanilla extract. Beat in flour, pumpkin pie spice, baking soda, salt, and baking powder. Stir in walnuts.
  3. 3 Divide batter in half in two separate bowls; stir cocoa powder and chocolate chips into one half. Pour plain batter into the prepared loaf pan; pour chocolate batter on top.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour. Cool 10 minutes; remove from pan. Store in the refrigerator.

By Lisa Perry

Red Velvet Pancakes with Cream Cheese Glaze
Breakfast American

Red Velvet Pancakes with Cream Cheese Glaze

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the cream cheese icing: Beat confectioners' sugar, cream cheese, and 1 teaspoon vanilla together in a large bowl with an electric mixer until smooth. Thin with 1 tablespoon milk to achieve a pourable consistency. Set glaze aside.
  3. 3 To make the pancakes: Whisk flour, white sugar, cocoa powder, baking powder, and salt in a mixing bowl until evenly blended; set aside.
  4. 4 Beat eggs in a separate mixing bowl until smooth. Whisk in buttermilk, 1/4 cup milk, food coloring, vinegar, and remaining 1 teaspoon vanilla.
  5. 5 Stir in flour mixture until moistened. Drizzle in melted butter; stir until incorporated and small lumps of flour remain.
  6. 6 Heat a lightly greased griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle. Cook until bubbles form and the edges are dry. Flip and continue cooking until browned on the other side. Repeat with remaining batter.
  7. 7 Drizzle pancakes with cream cheese glaze to serve.

By Samantha Jones