This super moist and rich double chocolate zucchini bread tastes like dessert but is secretly healthy, Paleo, free of refined sugar, grain free, gluten free and dairy free. It’s kid approved and great for snacks and even breakfast!
Double chocolate zucchini bread – tastes like chocolate cake but is WAY healthier, with enough nutrients for breakfast!
This is an older recipe that everyone loved that I tweaked and updated recently.
The changes are minor but give the bread better rise and a bit more sweetness. Plus, there are a few great paleo friendly chocolate chip options now, so no need to make your own!
Let’s get into all the chocolatey details!
What You Need to Make this Double Chocolate Zucchini Bread
This easy quick bread uses ingredients you might already have on hand if you’re familiar with paleo baking.
Here’s everything you’ll need to prepare this chocolate zucchini bread:
- blanched almond flour
- unsweetened cocoa powder
- fine sea salt
- baking soda
- eggs
- maple sugar or coconut sugar
- refined coconut oil
- smooth almond butter or cashew butter
- pure vanilla extract
- fresh zucchini
- dark chocolate chips, paleo friendly
How to Make This Double Chocolate Zucchini Bread
Preheat your oven to 350°F and line a medium loaf pan with parchment paper
In a medium bowl, combine the almond flour, cocoa powder, baking soda and salt, then set aside
In a large bowl, whisk or blend together the coconut oil, nut butter, sugar, eggs and vanilla until well combined and smooth.
Add the dry ingredients to the wet until just moistened (batter should be quite thick) then fold in the shredded zucchini, then the chocolate chips.
Transfer the batter to the parchment lined loaf pan and bake until a toothpick inserted near the center comes out clean, about 50 minutes.
Cool the loaf on a wire rack for 15 minutes, then gently remove the loaf by holding both sides of the parchment paper and continue to cool completely on the wire rack before slicing.
Store leftovers in the refrigerator for up to 5 days.
One last baking note on the zucchini! Since zucchini contains tons of water, you’ll want to squeeze out as much as possible before mixing it into the batter.
I shredded my zucchini using my food processor attachment, then allowed it to sit in a paper-towel lined bowl while I prepared the batter.
Right before adding it in, I squeezed a ton of water out of it between paper towels, THEN measured to make sure I had the right amount.
I hope you’re ready to bake – I can’t wait for you to try this bread! Let’s go!
Double Chocolate Zucchini Bread {Paleo, GF, DF}
Double Chocolate Zucchini Bread {Paleo, GF, DF}
Ingredients
- 1 1/3 cups blanched almond flour
- 6 Tbsp unsweetened cocoa powder or raw cacao powder
- 1 tsp baking soda
- 1/4 tsp fine grain sea salt
- 1/4 cup organic coconut oil melted and cooled to almost room temp
- 1/4 cup smooth almond butter or cashew butter, unsalted
- 2/3 cup maple sugar or coconut sugar
- 3 large eggs room temp
- 1 tsp pure vanilla extract
- 2 medium zucchini peeled (if desired) and finely shredded - 1 3/4 -2 cups shredded), water squeezed out with paper towels
- 2/3 cup dark chocolate chips homemade or Enjoy Life brand
Instructions
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Preheat your oven to 350°F and line a medium loaf pan with parchment paper on the bottom and up the sides.
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In a medium bowl, combine the almond flour, cocoa powder, baking soda and salt; set aside
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in a large bowl, whisk or blend together the coconut oil, almond butter, coconut sugar, eggs and vanilla until well combined and smooth.
-
Add the dry ingredients to the wet until just moistened (batter should be thick) then fold in the shredded zucchini, then the chocolate chips.
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Transfer the batter to the parchment lined loaf pan and bake until a toothpick inserted near the center comes out clean, 50-55 minutes.
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Cool the loaf on a wire rack for 15 minutes, then gently remove the loaf by holding both sides of the parchment paper and continue to cool completely on the wire rack before slicing. Store leftovers in the refrigerator for up to 5 days. Enjoy!
Recipe Notes
*Use refined coconut oil to avoid coconut flavor, if desired. I love this one.
Nutrition
Want More Paleo Bread and Muffin Recipes? Try one of these!
Double Chocolate Banana Muffins with Tahini
Banana Blueberry Breakfast Bread
Simple Almond Butter Blueberry Muffins
Almond Butter Banana Muffins with Flaxseed
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That looks freaking incredible … I need to make this soon!
I know you’ll love it!
Just made it! Good flavor and texture. Any high-altitude recommendations ?
From what I know you might want to try baking at 375 degrees for a bit less time (watching carefully) and possibly reducing baking soda to 1/2-3/4 tsp. I have no experience personally with this and Paleo baking has different rules anyway, but it’s worth a shot!
So i added one more egg and increased coconut oil to 1/3 cup. Looking perfect now! And i think its still paleo. I kept oven temp at 350 cause typically for altitude its lower temp is best. Thank you for this delish recipe!
That’s great! And good to know for me 🙂
Made this tonight and it’s delicious! My daughter said it tasted like chocolate cake 🙂
Could I use creamy peanut butter instead of almond? I don’t care for almond butter. Plus I have to watch how much almond products I consume. I am corrently on the FODMAP diet. Thank you.
Can this recipe and your blueberry muffin recipe be made with egg whites only?
I’m sure it can be…just not sure of the amount of egg whites you’d need since I haven’t tried it. If you wind up trying it let me know how it turns out!
Craving zucchini bread now, and my mom just bought zucchinis, so I guess we’ll just do two Paleo Running Momma recipes in the next couple days.
Hope you like them!
Hi Michelle,
I made this yesterday and I have to tell you I couldn’t believe how delicious and moist it was. I didn’t have any almond butter so I added natural chucky peanut butter instead. I brought some to work this morning to share with my co-workers. They loved it!! This recipe is a keeper 🙂
so good! I used chocolate PB2 instead of the almond butter because that’s all I had, but it worked out great! I made these as muffins. Thanks so much!
Just made this and used 4 mini loaf pans, looks awesome…Can I freeze..??
I think it would freeze well but haven’t tried 🙂
Freezes amazingly well! I’ve been making this for my brother for years now and he is beyond in love with it. I slice it into 10 pieces, wrap each piece in wax paper, then plastic wrap, and finally in a ziplock bag. He says it tastes fresh like the day it was made every time. Such an amazing recipe!
Perfect! I just loved the double chocolate combo here. I use stoneware for muffins and breads and I like to check them a few minutes before and then take them out to sit in stone until cooled (unless I need to sneak a warm slice/muffin). It just was so moist. Enjoyed by the whole family.