Paleo Chocolate Zucchini Bread
Paleo chocolate zucchini bread is moist, scrumptious and has a rich dark chocolate aroma. But don’t be fooled, because this healthy treat still has some hidden zucchini inside. You’re gonna love it!
Zucchini season is ending soon and what better way to use up your last bit of zucchini than to bake it into a sweet quick bread. This chocolate zucchini bread is paleo, gluten-free and grain-free, using my favorite triumvirate of flours (almond flour, tapioca flour and coconut flour) for the perfect texture.
And if you’re wondering why all three flours are necessary, just read through the comments on my reader favorite paleo chocolate cake recipe.
This paleo chocolate zucchini bread uses my reader favorite paleo zucchini bread recipe as the base. It’s just got a chocolate twist. I’ve added some cacao powder and chocolate chips to the mix to transform it into what almost tastes like an ultra-decadent chocolate cake.
How to Make Paleo Chocolate Zucchini Bread
The instructions are list below, but if you’re more visually inclined, I’ve got a quick step-by-step video on my paleo zucchini bread recipe. Go take a peek at that!
- Mix the dry ingredients together in a large bowl (almond flour, tapioca flour, coconut flour, cacao powder, baking soda, cinnamon and salt) and stir together.
- Whisk the wet ingredients (eggs, applesauce, and maple syrup) in a separate bowl.
- Grate the zucchini and remove excess water by squeezing it in a nut milk bag or with a kitchen towel. Then add the zucchini to the wet ingredients bowl and stir to combine.
- Make the batter by pouring the wet ingredients into the dry and stir until it is well mixed. Then stir the chocolate chips into the batter. Once it’s all mixed together, pour the batter into a greased 8.5 x 4.5 inch loaf pan and sprinkle a few chocolate chips on top.
- Bake the zucchini bread for about 50-60 minutes or until a toothpick comes out clean. The top should also start to break apart a little.
- Let the it cool by placing the pan on a wire rack until it is cool to touch.
More Delicious Zucchini Recipes
Still have leftover zucchini? Give these recipes a try – I think you’ll love them.
- Baked Zucchini Fries
- Zucchini Pasta with Lemon Garlic Shrimp
- Taco Stuffed Zucchini Boats
- Easy Sautéed Zucchini
- Zucchini and Prosciutto Egg Muffins
Oh, and when you slice the bread make sure to enjoy a piece (or two) with a cup of my homemade cashew milk or almond milk. It’s the perfect combo!
Paleo Chocolate Zucchini Bread
Ingredients
Dry Ingredients
- 1 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 cup cacao powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
Wet Ingredients
- 3 eggs
- 1/2 cup applesauce
- 1/4 cup maple syrup
- 1 tbsp apple cider vinegar
- 1 1/2 cups grated zucchini
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Add all of the dry ingredients to a mixing bowl and stir until combined.
- In a separate bowl add the eggs, applesauce and maple syrup and whisk together.
- Squeeze the grated zucchini in a nut milk bag or kitchen towel to remove the excess water. Then add the grated zucchini to the wet ingredients and stir to combine.
- Pour the wet ingredients into the dry and stir until the batter is well mixed.
- Then add in 3/4 cup of the chocolate chips and mix into the batter. Pour the batter into a greased 8.5 x 4.5 inch loaf pan and sprinkle the rest of the chocolate chips on top.
- Bake the zucchini bread for 50-60 minutes or until a toothpick comes out clean.
Lisa's Tips
- This is the nut milk bag I use to squeeze the zucchini and I love it. It's great for homemade almond milk as well.
- For the best gluten-free, dairy-free, paleo-friendly chocolate chips, grab yourself some of these.
- If you're overflowing in zucchini you can make several loaves of this bread and freeze it! I recommend slicing before you freeze so you can thaw individual slices and enjoy.
I made these today. I prefer muffins so it ended up being 12 regular sized muffins and 10 mini muffins. I love them because they are not too sweet.
Hi Lisa – So excited that you were able to turn these into muffins :)
Well I forgot the apple cider vinegar but the bread still turned out yummy. Can you please tell me if the nutritional info at the bottom is per serving or for the whole bread. Assuming per serving. Thank you.
Hi Pam – Glad your zucchini bread came out great! As for the nutrition facts, it is per serving :)
Chocolate and zucchini! Never tried the two together but are my favorite! So I couldn’t wait to try this recipe!
It’s in the oven right now.
Thanks Lisa for another great recipe!
Happy Birthday in advance!
Hi Gary – I’m excited for you to try your first chocolate zucchini bread! I think you’re going to love it. And thank you for the birthday wishes :)
AND it came out so so GOOD !
I can’t wait for my boys to get home from school and have it for snack.
I am so charged up to use this recipe more .. hence the questions-
1. If I have to make muffins, how long should I bake for?
2. Any other veggies can I try once the zucchini season is over?
– Gary
Hi Gary – Amazing! Can’t wait for your boys to try it :) For muffins, I would try baking them for around the same time. As for other vegetables, you can definitely try pumpkin!
I made this into muffins and it took about 30 minutes. Fantastic recipe. Yum yum!
Hi Chelsie – Love how you made these into muffins! Glad you enjoyed them :)
I made this earlier in the week and it is so moist, rich, and delicious! I froze half of the loaf so I have that to look forward to. Also, I used dark chocolate chips – the best!
Hi Beth – So glad to hear you loved this zucchini bread! It’s also one of my chocolate favorites :) Great to store away for a future treat.
What are substitutes for almond flour and tapioca flour
Hi Jessy – You can use any other gluten-free flour blend!
This looks amazing Lisa! Can you suggest a sub for almond flour as I’m allergic to almonds? Thank you!
Love your blog btw.
You should have a meet and greet or some type of cooking class in OC-I’m in your neck of the woods!
Hi Susan – you can use any gluten free flour blend in replacement :) And thank you for following along to Downshiftology! I will definitely keep a meet and greet in mind! Excited to hear you’re also from the OC area!
Has anyone tried without the chocolate chips? I’m trying to avoid any refined sugar so I’d have to skip the chocolate bits.
Hi Christina – You can try using just baking cocoa instead of chocolate chips :)
Looks delicious! I don’t usually squeeze my zucchini. Would it work for this recipe?
Hi Cas – I would definitely recommend squeezing your zucchini. Otherwise the inside will be too soft and mushy and the outside will crisp up to much.
Hi Lisa, do you think I can use honey as a substitute for the maple syrup and cocoa nibs as a substitute for the chocolate chips?
Hi Ellen – yes, no problem on those subs. :)
I made this recipe today but, I made it into muffins instead of bread. I have two little boys and I am always looking for ways to add more veggies to their diet in creative ways. They turned out perfect, the recipe made 12 muffins and cooked for about 18 minutes. We will be enjoying these all week and next week because I froze half the batch.
Hi Carrie – I’m so glad you were able to make these into muffins! They’re perfect for children and a great way to sneak in veggies :)
What kind of chocolate chips do you use that keep the recipe Paleo?
Hi KerryAnn – I just added them to the notes section of the recipe. :)
Hi Lisa, can I substitute tapioca flour with regular all purpose flour? And is ok if I use shredded coconut instead fo coconut flour?
Hi Lucrezia – I would use any gluten-free flour blend! Also, there is no shredded coconut in this recipe, so it’s best to use coconut flour :)
Hi!
This looks amazing. The nutrition facts are based on how many grams? Thanks!
Hi Gabby – the nutrition facts are based on slices per serving, and there is a total of about 12 slices in this recipe :) So, it depends how big of slices you cut.
How can I substitute the tapioca flour? Is the apple cider vinegar essential? Thanks!
Hi Abigail – you could use arrowroot powder as a sub for the tapioca flour. And if you don’t have apple cider vinegar, you could use any vinegar or cream of tarter. It reacts with the baking soda to create a baking powder replacement for a fluffier loaf. :)
Whoah! This looks WAY too good to paleo! Are you sure?! Kidding! It looks so moist and would make a great after school snack.
Hi Lisa – You best believe this is paleo! This recipe makes for a great dessert and snack as well :) Hope you enjoy!
I’m in love with every ingredient in this zucchini bread! Especially the chocolate, wink wink ;) Thanks for another reliable, delicious recipe!
Hi Traci – I’m so glad to hear you love this recipe! It’s also one of my favorite chocolate desserts :)
I have this baking in the oven right now — it smells SO flipping good in here!! Thank you for all the tips and making me feel like this non-baker could attempt this recipe!
Hi Ashley – I’m so glad you’re making it! Definitely let me know how it goes :)
Chocolate lovers dream I’m looking at here. Yummy!
Hi Andrea – You got that right! This zucchini bread is so moist and luscious with chocolate. Can’t wait for you to try.
Yumm this looks so moist and delicious! I never made zucchini bread but this is going on my list for the weekend!
Hi Emmeline – What a perfect opportunity to make your first zucchini bread! If you’re a chocolate lover, you’re going to love this one :) Let me know how it goes!
What can you substitute eggs with in the wet ingredients?
Hi Thao – you could try chia or flax eggs in this recipe.