Double Chocolate Zucchini Bread {Paleo, GF, DF}

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}

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!

Author: Michele

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Course: Snack/Breakfast/Treat

Cuisine: Paleo

Servings: 10 servings

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4.67 from 155 votes

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

1. Preheat your oven to 350°F and line a medium loaf pan with parchment paper on the bottom and up the sides.

2. In a medium bowl, combine the almond flour, cocoa powder, baking soda and salt; set aside

3. in a large bowl, whisk or blend together the coconut oil, almond butter, coconut sugar, eggs and vanilla until well combined and smooth.

4. Add the dry ingredients to the wet until just moistened (batter should be thick) then fold in the shredded zucchini, then the chocolate chips.

5. Transfer the batter to the parchment lined loaf pan and bake until a toothpick inserted near the center comes out clean, 50-55 minutes.

6. 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

Calories: 322kcal

Carbohydrates: 29g

Protein: 8g

Fat: 22g

Saturated Fat: 9g

Polyunsaturated Fat: 1g

Monounsaturated Fat: 3g

Trans Fat: 1g

Cholesterol: 49mg

Sodium: 205mg

Potassium: 333mg

Fiber: 4g

Sugar: 19g

Vitamin A: 151IU

Vitamin C: 7mg

Calcium: 121mg

Iron: 2mg

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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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