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Aug 11

Chocolate Zucchini Bread

Paleo
Gluten Free
Paleo
Gluten Free

A grain-free, high-protein bread full of chocolate flavor that makes a delicious dessert, snack, or breakfast! This Chocolate Zucchini Bread is mega moist, delicious, and loaded with chocolate goodness. Loved by everyone, and so hard to believe it’s packed with zucchini! Paleo and Gluten-Free, too.

Well, well….. Let’s enjoy our veggies with a dose of chocolate, shall we?? We’re at the peak of zucchini season, and I am just here to soak up all the summer goodness of zucchini that I can. Even in the form of dessert. Or breakfast. Whatever category you to label this zucchini bread, I think we can all agree…. Can’t go wrong!

I am a total sucker for a good deal when it comes to produce. It’s no wonder I end up with certain summer staples coming out of my ears. Zucchini is no exception. In our house, we look for all the ways to enjoy this simple, quintessential summertime food. Baked Zucchini Noodle Spaghetti, Air Fryer Zucchini Chips, Zucchini Noodle Puttanesca, and in other baked goods like my Apple Zucchini Bread.

And while chocolate might not sound like the pairing you considered with zucchini, it works absolutely perfectly in this Zucchini Bread!

How to make Chocolate Zucchini Bread:

Let’s get together our simple ingredients:

  • blanched almond flour
  • cocoa powder or cacao
  • coconut sugar
  • baking soda
  • cinnamon
  • sea salt
  • coconut oil
  • eggs
  • real maple syrup
  • grated zucchini
  • chocolate chips

We’ll whisk together our dry ingredients in one bowl: almond flour, cocoa powder, coconut sugar, baking soda, cinnamon, and sea salt. In a separate bowl, whisk the eggs. Now add in the coconut oil, maple syrup, and zucchini.

Combine the wet ingredients into the dry. I use a rubber spatula for this and continue to stir until the dry pockets are gone– the mixture will be very thick. Now fold in the chocolate chips, and spoon the mixture into a bread loaf pan. I use a 8 x 4 x 2.5 inch pan. If you have something a bit larger, adjust the baking time accordingly! See below in the recipe. I also sprinkled some additional chocolate chunks on top, just because.

Baking time was right around 43 minutes for my pan, but this could vary (as mentioned above). Let it sit in the pan and cool for at least 30 minutes before removing and slicing.

Serving and Storing:

You can serve once cooled after slicing into about 10 slices. This loaf does not last long in my house! I fed to a group of hungry teenage girls the other day, so we devoured the whole loaf after baking. If we are going to enjoy within the first day or two, I will leave at room temperature.

If I want to use this as part of our lunchbox, snacks, or even breakfasts, I will slice up and store in the freezer. Defrost each individual serving at room temperature for about 20 minutes before serving.

 

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Chocolate Zucchini Bread

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 servings
Calories 294 kcal
Author Amy Rains
0 from 0 votes
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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

  1. 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).

  2. Add all of the dry ingredients into a large bowl: almond flour, cocoa powder, coconut sugar, baking soda, cinnamon, and sea salt.

  3. 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.

  4. 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).

  5. 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.

Recipe Notes

*After grating the zucchini, use a paper towel and squeeze the zucchini to remove excess water.

**Use a dairy-free, sugar free brand of chocolate chips or chunks like Lily or Enjoy Life if following a strict Paleo diet.

Calories 294kcal
Fat 23g
Saturated fat 10g
Cholesterol 33mg
Sodium 265mg
Potassium 128mg
Carbohydrates 22g
Fiber 5g
Sugar 13g
Protein 7g
Vitamin A 72%
Vitamin C 2%
Calcium 83%
Iron 2%

 

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Reader Interactions

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  1. Jay DeMay says

    October 15, 2015 at 5:52 pm

    This bread looks so delicious! I love the addition of chopped cherries- yum!!

    Reply
  2. Allison says

    August 18, 2020 at 5:57 am

    This was delicious!

    Reply

Trackbacks

  1. 38 Life-Changing Zucchini Recipes for Paleo Followers | CommunityHealth.NET says:
    September 5, 2018 at 3:10 am

    […] 27. Chocolate Zucchini BreadDouble chocolate! With chocolate chips or flakes. This bread is the perfect, with cocoa powder, coconut flakes, roasted pecans, coconut sugar, cinnamon, coconut butter, and grated zucchini. The bottom is floor almonds or almond flour, and I wish to eat this bread proper now. […]

    Reply

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Less than 30 minutes
Slow Cooker
Instant Pot
Air Fryer

Welcome!

I’m Amy, foodie, nutritionist, recipe developer, wife, and busy mom of 2. I am on a mission to create everyday nutritious recipes that taste absolutely DELICIOUS!!! I love comfort food with a healthy twist. Follow me as I share the simple meals I make for my family. I’ll make meal planning easy by telling you exactly what we eat every week! Read More

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