Paleo Chocolate Zucchini Bread


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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!

Paleo chocolate zucchini bread on a white serving platter.

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.

Chocolate zucchini bread in baking pan.

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!

  1. 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.
  2. Whisk the wet ingredients (eggs, applesauce, apple cider vinegar, and maple syrup) in a separate bowl.
  3. 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.
  4. 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.
  5. 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.
  6. Let the it cool by placing the pan on a wire rack until it is cool to touch.

Slices of paleo chocolate zucchini bread.

Slices of paleo chocolate zucchini bread.

More Delicious Zucchini Recipes

Still have leftover zucchini? Give these zucchini recipes a try – I think you’ll love them.

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!

Two slices of paleo chocolate zucchini bread with milk.

paleo chocolate zucchini bread on a white serving platter.

Paleo Chocolate Zucchini Bread

4.89 from 54 votes
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 12 servings
Author: Lisa Bryan


This super moist paleo chocolate zucchini bread recipe is made with almond flour, tapioca flour coconut flour and cacao powder. It's gluten-free, grain-free, dairy-free and extremely rich!


Dry Ingredients

Wet Ingredients


  • 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, apple cider vinegar, 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.


Calories: 231kcal | Carbohydrates: 27g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 236mg | Potassium: 133mg | Fiber: 4g | Sugar: 16g | Vitamin A: 124IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 2mg
Course: Appetizer, Breads
Cuisine: American
Keyword: Paleo Chocolate Zucchini Bread, Paleo Chocolate Zucchini Bread Recipe, Paleo Zucchini Bread, Paleo Zucchini Bread Recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Hi Lisa! Can I substitute the amount of the 3 flours for a gluten-free flour brand that already has the other flours included?
    Thank you!

    1. Hi Maria- I suggest to follow along with this recipe to make this so it comes out perfectly as the ratios might be a bit different in the packaged version.

  2. Hi! I’m planning on making this bread this weekend, so excited! However, I was planning on using my Sola sweetener instead of maple syrup, will that take away from the moistness of the bread? 

    Thanks in advance! 

    1. I haven’t tried this recipe with Sola sweetener, but it might remove a bit of the moisture unfortunately.

  3. This recipe didn’t work at all for me! The batter was SUPER thick and it seemed to be missing some sort of fat – coconut oil or the like?2 stars

    1. Hi Alf – sorry to hear that! No oil is needed in this recipe as the zucchini has so much moisture. And you’re getting enough fat and moisture with the eggs, applesauce and maple syrup. Did you happen to substitute any of the flours?

  4. hi! how long do you think for 12 muffins? ;-) I am cooking your regular zucchini bread in my bread pan and decided to try this out as muffins!

  5. This was delicious. I did not put the Apple cider vinegar since i didnt have any. I used honey instead of maple syrup and added 1/2 cup sugar as another commentor suggested. I also used hot cocoa mix as i didnt have cocoa powder. I used one whole package. Loved it.5 stars

  6. 5 plus stars! The bread is a moist, chocolate lov’in goodness all around. I sometimes get nervous when I veer a away from white flour that I will do something wrong. Never again. Soooo good. 5 stars

  7. This one just came out of the oven and made my day ;-). Super moist, it has just the right amount of sweetness and very chocolaty. And it is also healthy. A winner for sure!5 stars

  8.  Very good. I did learn that if you substitute corn starch for tapioca flour, you should use 1/2 the amount. 5 stars

  9. Hi Lisa, I have heard it’s best to measure flours in ounces. Can you add the weight to this recipe and actually all future ones too? It sounds wonderful.


  10. I couldn’t believe how tasty this was and how easy it is on the stomach. My husband and I were blown away—definitely keeping this recipe to make regularly! Thank you!5 stars

  11. Delicious! My kids loved it! Thank you very much Lisa for this wonderful recipe. Hope you and yours are safe and healthy. Many blessings. 5 stars

    1. Hi Aira- Wonderful! Glad everyone in the family enjoyed this recipe :) Hope you’re staying safe and healthy as well.

  12. Oh yeah, this is so delicious. It’s also really easy to make. The best recipe amongst the many I have tried. Family super approved!5 stars

  13. Hello! Can I use corn starch instead of tapioca flour? I have all the ingredients except for tapioca flour. 

  14. Hi Lisa!! 

    This was the best zucchini bread ever!!! I was just wondering what for your nutrition breakdown, what is the serving size for the calories? Thank you! 5 stars

    1. Hi Sarah- Thrilled to hear you loved this zucchini bread! The nutritional breakdown is for 12 servings – so it’s about the size of a thin toast :)

    2. Hi This is amazing and the most delicious cake I ever had. I used arrowroot instead of Tapioca flour and I forgot to squeeze the zucchini to take the water out but i am happy it came out great. Thank you for great blog. 5 stars

      1. Hi Erit- Happy to hear this recipe turned out great! Also, arrowroot flour will always be the direct substitute for tapioca flour, incase you never had tapioca flour on hand :)

  15. Hi Lisa,
    I just tried this recipe and I love the Taste of it!! I think i went wrong somewhere because it didn’t turn out moist at all. I substituted the Apple Sauce With mashed Banana and i squeezed all water from the Zucchini as Hard as I Could. Could That be the Reason it turned out dry?
    I’ll be definetely trying again.

    1. Hi Laura – this is definitely a moist bread, so I’d double check that you added all the liquid ingredients properly. If you did, your oven may cook a bit hot and you can always reduce the cook time, for your next try. :)

  16. My daughter is anaphylactic to all tree-nuts…can i substitute ‘flour’ measurements with all-purpose flour or do i need to make other adjustments? Thank you so much!

    1. Unfortunately, I’ve never made this with regular flour so I don’t know what the ratios would be. I’d suggest finding a recipe online that starts all purpose flour.

  17. AMAZING!!
    This is the most amazing moist zucchini bread recipe that is the perfect balance of not being too sweet AND chocolatey at the same time. And the bonus… the ingredients are so good you can eat it for breakfast! Thanks Lisa. Another winner!5 stars

    1. Hi Michelle – Wonderful! So happy to hear you enjoyed this zucchini bread. It really is so great to eat for any time of the day, including breakfast :)

  18. Hi Lisa, lovely recipe and great site so easy to navigate. So pleased I came across your you tube channel which led me to this super site.

    1. Hi Mary – I’m so glad you find my website and channel pleasant :) I can’t wait for you to try out all my recipes now!

  19. Hello Lisa,
    I’m so pleased for bumping into your YouTube channel, we haven’t had any white sugar ever since! I made the chocolate courgette ( zucchini) cake today. My children who would not otherwise eat their veggies ate it!!!!
    If there was an option to post the pix I would. 
    Thank you for a lifestyle change!!5 stars

    1. Hi Mehwish – I am so glad you came across Downshiftology as well :) It’s always a great idea to sneak in veggies for your kids!

  20. So delicious a super choco-licious! I prefer this to any gluten-free chocolate cake I’ve tried even brownies!5 stars

    1. Hi Justina – So glad you loved this zucchini bread! It really is a great alternative to brownies haha!

  21. I just made this recipe today.
    Although it did not turn out quite as I wanted it, it tasted amazing. I made some mistakes that I noticed after my mix was done. My first mistake was not squeezing the zucchini, so I turn out with a lot of moist and I had to leave the bread more time in the oven.
    Also, I used honey bee I did not have maple syrup, and I made the mistake of pouring all my chocolate chips in the batter, well I had extra chocolate inside.
    I am definitely trying this recipe again the proper way.
    Greetings from Monterrey, Mexico.5 stars

    1. Hi Marcela – Ah yes, having too much moisture from the zucchini will make it a bit wet, but I’m glad you still enjoyed the recipe nonetheless!

  22. YUM!! I normally make two loaves at a time so that I can freeze one for later. I freeze individual slices so that I can eat as needed.  You won’t regret making two loaves… promise!5 stars

  23. So so easy to make and so freaking delicious. This recipe has been in regular rotation for the last few months and everyone loves it! Thanks, Lisa!5 stars

  24. Is the cinnamon missing from the recipe list of ingredients & instructions? It’s listed in the introduction as an ingredient, but don’t see it in the recipe!

    1. Hi Joanne – Thanks for pointing that out! I have just fixed it so it should say 1 Teaspoon of Cinnamon in the instructions :) I hope you enjoy this recipe!

  25. 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.5 stars

  26. 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. 

    1. Hi Pam – Glad your zucchini bread came out great! As for the nutrition facts, it is per serving :)

  27. 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! 5 stars

    1. 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 :)

      1. 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?

        – Gary5 stars

      2. 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!

      3. Hi Chelsie – Love how you made these into muffins! Glad you enjoyed them :)

  28. 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!5 stars

    1. 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.

      1. Hello Lisa, thank you for this receipt… Can I use Maeizena or corn Flor instead of tapioca flour ?

      2. Hi Imane – I haven’t tried this recipe with corn flour. If you try it, let me know how it turns out!

  29. 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!

    1. 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!

  30. Has anyone tried without the chocolate chips? I’m trying to avoid any refined sugar so I’d have to skip the chocolate bits. 

    1. 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.

  31. 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?

  32. 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.5 stars

    1. 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 :)

  33. Hi Lisa, can I substitute tapioca flour with regular all purpose flour? And is ok if I use shredded coconut  instead fo coconut flour? 5 stars

    1. 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 :)

    1. 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.

    1. 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. :)

      1. Hi Paula – Thanks for pointing that out! You will mix in the apple cider vinegar with the rest of the wet ingredients in the second step :)

  34. Whoah! This looks WAY too good to paleo! Are you sure?! Kidding! It looks so moist and would make a great after school snack.5 stars

    1. Hi Lisa – You best believe this is paleo! This recipe makes for a great dessert and snack as well :) Hope you enjoy!

  35. I’m in love with every ingredient in this zucchini bread! Especially the chocolate, wink wink ;) Thanks for another reliable, delicious recipe!5 stars

    1. Hi Traci – I’m so glad to hear you love this recipe! It’s also one of my favorite chocolate desserts :)

  36. 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!5 stars

    1. Hi Andrea – You got that right! This zucchini bread is so moist and luscious with chocolate. Can’t wait for you to try.

  37. Yumm this looks so moist and delicious! I never made zucchini bread but this is going on my list for the weekend!5 stars

    1. 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!

    2. Hi! We love this bread at home! In fact, my daughter wants it for her birthday dessert and I would love to present it as a cake….what would you recommend for cooking time in say an 8×8 square or 10 in round cake pan? We are so excited!!

      1. Hi Anne – Great, I think this would make an awesome cake! For timing, I’d recommend Googling pan conversions online, as I know there’s websites with that info. :)