Breakfast is not my favorite meal of the day. In the morning, forget a meal, what I really want is a cup of coffee. Followed by a second cup of coffee. Afterwards, we can talk about breakfast. Or we could, except at that point it is definitely time to head in to work. Scratch breakfast.
For more years than I’m comfortable admitting (it would be more than I’m able to count on two hands), breakfast out the door most likely consisted of some dark chocolate, maybe some milk chocolate if that’s all that was left.
Long before it was hip, a friend’s mom was turning out quickbreads loaded with zucchini and pancakes made of different sorts of flour. Try handing a seven-year-old a buckwheat pancake and you may be disappointed. Wait a decade or two and when that now 24-year-old is grabbing at alternative flours, you’ll can say, “I told you so.” You’ll also probably say something like, “I can’t believe you’re still eating candy for breakfast.” But it’s the small victories that matter.
Partly because our kitchen ran out of chocolate, and partly because it seemed like at least for a couple of days it’d be nice to have an actual breakfast ready on my way out the door, I went back to that zucchini bread recipe, graciously passed along. Motivated—most likely by the odd things a lack of chocolate and sugar will do to the brain—I swapped in honey and maple syrup for some of the sweetener and whole wheat for a bit of the white flour. Clearly, I should have reached for the buckwheat.
This zucchini bread is the non-chocolate breakfast that’s, truthfully, better than chocolate. It’s spiced, with just a touch of sweetness, soft and moist with just a bit of crunch from candied maple cinnamon walnuts.
Unfortunately, we froze half of the loaf thinking we wouldn’t eat it quickly enough. Two days later what was left is gone leaving me with a sad, half frozen loaf of zucchini bread only one option this morning . Chocolate raisins for breakfast.
Recipe on the following page.