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.
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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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This was beyond exceptional! Hands down the most amazing zucchini loaf ever in the history of ever! Many thanks for my latest addiction LOL!
A delicious & moist alternative to the mainstream chocolate cake. My gluten free friends loved it!
This is delicious. It is super moist and flavorful. My children even liked it.
Thrilled to hear that!
Just made this. Followed recipe exactly and it turned out perfect. My family devoured it immediately.
This was very good! I subbed grass fed butter for the coconut oil and subbed organic sugar for the coconut sugar and put it in a 8 x 8 pan for about 20-25 min. It was very good. I told the kids it was choc cake and they all bought it! Thank you!
I made this as is and put into an 8×8 cake pan for my daughters first birthday. One word, DELICIOUS!!!! Seriously tasted exactly like chocolate cake. I did make a simple chocolate frosting and put sprinkles on top. It was dense (I think that’s the right word lol) and moist. Yes,the dreaded word BUT it was!! Definitely going to keep this recipe on hand!!
My husband is GF and my son is Nut Free. Could I use cassava flour in this recipe? If so would everything else be the same? What substitutions would I need to make? I really want to make this recipe. Thank you!
I just made this, not sure what happened. The batter was as dry as dirt, and with the zucchini actually looked like dirt with worms in it ?. I followed everything to a T, but it’s completely crumbly and dry. Good flavor though! Just have to eat with a spoon.
do you suppose I could substitute tahini in place of the almond butter? It is extremely expensive and hard to find where I live!
THE BEST CAKE EVER! SO happy I found this recipe! My insta: fueled2run