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Chocolate and zucchini might sound like an unexpected pair, but trust me, this Chocolate Zucchini Bread brings them together in the most delicious way. It’s rich, moist, and loaded with chocolate flavor, yet secretly packed with zucchini to keep it wholesome and satisfying. Perfect for breakfast, a snack, or even dessert, this grain-free, high-protein bread is a crowd-pleaser that’s also Paleo and gluten-free.
As a nutritionist, I love recipes that sneak in wholesome ingredients without sacrificing flavor. We’re right in the middle of zucchini season, and I’m soaking up every bit of that summer goodness. Why not enjoy your veggies with a generous dose of chocolate? Whether you call it dessert or breakfast, this zucchini bread is a winner either way.
I’m a sucker for a good deal on produce, which means summer staples like zucchini often pile up at my house. To keep things interesting, we enjoy zucchini in many ways. Favorites around here include Baked Zucchini Noodle Spaghetti, Zucchini Noodle Puttanesca and in other baked goods like my Apple Zucchini Bread.
While chocolate and zucchini might seem like an unlikely pair, they come together beautifully in this bread.
Why You’ll Love This Chocolate Zucchini Bread
- It’s mega moist and packed with chocolate goodness, making every bite satisfying and rich.
- You get the nutrition boost from zucchini without even noticing it’s there.
- The bread is grain-free, Paleo-friendly, and gluten-free, so it works for many dietary needs.
- It’s versatile enough to enjoy as a dessert, snack, or even breakfast.
- This recipe helps you make the most of summer zucchini in a fun and delicious way.
- It’s easy to prepare with simple pantry staples and fresh zucchini from your garden or farmers market.
Tips for Serving and Storing
- Slice the cooled bread into about 10 pieces.
- Store at room temperature if you plan to eat it within one or two days.
- For longer storage, slice and freeze individual portions.
- Thaw frozen slices at room temperature for about 20 minutes before serving.
Chocolate Zucchini Bread
Ingredients
- 2 cups blanched almond flour or ground almond meal
- 1/2 cup unsweetened cocoa powder or cacao
- 1/4 cup coconut sugar
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/4 cup real maple syrup
- 1/3 cup coconut oil , or coconut butter, melted
- 1 cup grated zucchini*, (about 1 small zucchini)
- 1/2 cup chocolate chips**
Instructions
- Preheat oven to 350 degrees. Grease an 8 x 4 x 2.5 inch loaf pan and set aside. Ensure that you have squeezed out excess water from the grated zucchini (see note below).
- Add all of the dry ingredients into a large bowl: almond flour, cocoa powder, coconut sugar, baking soda, cinnamon, and sea salt.
- In a separate large bowl whisk the eggs. Now add in the maple syrup, and melted coconut oil. Whisk until combined, and finally add in the zucchini.
- Add wet ingredients to the dry ingredients using a rubber spatula. Continue to fold and stir until well combined (batter will be thick), and ensure all of the dry pockets disappear. Now fold in the chocolate chips (you can save a few to sprinkle on top).
- Spread the batter into your loaf pan. Bake until a toothpick comes out clean when inserted into the center of the bread, 38-45 minutes. This depends on your loaf pan! If using a larger pan (9 inch), the bread could be ready around 38 minutes. A smaller loaf pan will take a little longer. Cool for 30 minutes inside the pan, then transfer to a wire rack to cool completely. Cut into slices to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious!
This bread looks so delicious! I love the addition of chopped cherries- yum!!