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, apple cider vinegar, 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
Paleo Chocolate Zucchini Bread
- 1 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 cup cacao powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamom
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 3 eggs
- 1/2 cup applesauce
- 1/4 cup maple syrup
- 1 tablespoon apple cider vinegar
- 1 1/2 cups grated zucchini
- 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.
- 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.