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
-
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.
-
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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I made this again and it failed (made many times before successfully). I’m curious how you tweaked it? Mine didn’t rise very much this time and it’s quite crumbly. Is the original recipe posted anywhere? Thanks.
From what I can tell, she added 1 more egg, lowered the flour to 1 1/3 cups, and increased the sugar/added sub option for maple syrup
I made these as muffins and used maple syrup instead of maple sugar (only because I read the recipe wrong).So good!!!
Nice recipe! I did not have almond butter so I simply used peanut butter. It was still delicions. I was also interested in detailed nutritional value (I am that way) so I calculated my version of the recipe using nutriely recipe calculator (https://nutriely.com/recipe-builder). Here are the values that I got:
Energy 373kcal (1,560 kj)
Carbohydrates 28g
Protein 10g
Fat 22g
Alcohol 0g
Water 61g
Iron 3mg
Calcium 70mg
Chromium 2ug
Sodium 178mg
Iodine 13ug
Copper 0mg
Salt 454mg
Selenium 7ug
Zinc 2mg
Manganese 1mg
Magnesium 116mg
Potassium 821mg
Fluoride (fluerine) 0mg
Phosphorus 279mg
Molybdenum 0mg
Vitamin d 0ug
Vitamin e alphatocopherol 1mg
Vitamin c (ascorbic acid) 10mg
Vitamin b-12 (cobalamin) 0ug
Vitamin a retinol activity equivalents 49ug
Thiamin (vitamin b1) 0mg
Riboflavine (vitamin b2) 0mg
Vitamin b6 pyridoxine (hydrochloride) 0mg
Vitamin k 4ug
Niacin equivalents, total 3mg
Folate 56ug
Fibre, total 11g
Starch 20g
Polyols 0g
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I’ve made this recipe at least 2 dozen times. My husband doesn’t like zucchini but he loves this double chocolate zucchini bread. It’s delicious and nutritious.
Curious if I can omit the coconut oil by leaving the zucchini liquid? Not 100% paleo so I’d like to reduce the fat by some. Not sure if that would make a huge difference as the almond butter contains more fat ect. Great recipe and I look forward to making it, thank you 🙏
Easy and delicious!
This was amazing. Followed recipe exactly and it came out perfect. This will officially be an annual recipe during my zucchini season now. Thank you!
Paleo and divine aren’t usually in the same sentence.. but this? DIVINE!! Like -DECADENT!! The PERFECT blend of all the elements come together in this recipe to blow your cravings away -with zero grain or simple sugars! Followed the recipe completely -Thank you SO much for your talent and dedication to bring the rest of the world amazing things that are so enjoyable!! You’re the best and I obviously appreciate you! XOXO!!
Ont of My favorite chocolate bread!! Love that there is zucchini instead of bananas in it everybody loves it at home❤️