This Double Chocolate Paleo Zucchini Bread Recipe is an easy, healthy & delicious way to eat your fruits and vegetables! Using a blender to whip up the batter makes the zucchini completely undetectable!
Zucchini season is finally upon us and I am so excited to share recipes featuring my favorite sneaky veggie!
I joke that if I ever write a cookbook {like when my youngest kid is 20 LOL}, it would be titled, How to Put Zucchini in Just About Everything! And although it's a joke...I'm actually pretty certain that there's nothing I haven't at least tried sneaking zucchini into at one point or another in my kitchen.
This Double Chocolate Paleo Zucchini Bread is a recipe that I just love. Because if you're going to eat veggies why not eat them disguised as an irresistibly chocolatey treat?! 😉
This paleo zucchini bread is dairy-free, gluten-free and has no refined sugar! So you feel like you're eating a special treat but you're actually fueling your body with fruits, veggies, protein and fiber!
This recipe is a total kid pleaser too! I tested this Double Chocolate Paleo Zucchini Banana Bread many times in order to get it just right...and my kids absolutely devoured every single batch! {Including the version that was so moist I didn't even want to eat it}!
In our house we eat dessert after dinner every single night, without exception {because life is shot}. But we don't really eat sweets any other time during the day. However, this Double Chocolate Paleo Zucchini Banana Bread is so healthy I don't mind letting my kids eat it any time day or night!
So when I sneak a slice on their plates at lunchtime they think I'm the coolest mom ever for letting them eat dessert at a time they normally don't get to! And if they don't know they're eating veggies, I'm not going to be the one to tell them!
How to make Chocolate Paleo Zucchini Bread
- Blend zucchini so it is undetectable! I see a lot of pictures of baked goods featuring zucchini floating around the internet where little bits of green zucchini are clearly visible. Let me just tell you how much that would not fly in my house. Gabe literally tries to pick cilantro out of guacamole and Italian seasoning out of pizza sauce {until we tell him to just eat it}! So you better believe that if he saw any bits of green in his chocolate bread he would NOT be ok with it.
- Use a Vitamix! Using the Vitamix to blend the wet ingredients together ensures that the zucchini is completely undetectable! It's best if you make sure that the ingredients are at room temperature and that the coconut oil is melted before adding it to the Vitamix.
- Room temperature Ingredients! Helpful tip: Whenever a recipe calls for room temperature eggs I put them in a bowl of warm water to speed up the process! Because I never remember to take them out before it's time to start baking!
Chocolate Paleo Zucchini Bread: Ingredients and Substitutions
As always I recommend making this recipe exactly as written. When it comes to paleo baking I never recommend changing the type or amount of flour used in a recipe. Coconut flour is very different than almond flour, and it is never a good choice to substitute one for the other.
Here are a couple potential substitutions:
- Coconut sugar: This is my favorite unrefined granulated form of sugar. If you have another (date sugar, maple sugar) feel free to use it as a substitute. I do not recommend using a liquid sweetener in place of coconut sugar.
- Coconut Oil: If you are not concerned with dairy, then butter is an acceptable {and delicious} substitute for coconut oil!
- Chocolate chips: I use Enjoy Life Foods chocolate chips in paleo baked goods! If you don't follow a strict paleo diet then I recommend mixing things up! Peanut butter, cinnamon, and butterscotch chips would all be fun additions {according to my 6 year old}!
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Double Chocolate Paleo Zucchini Banana Bread
Ingredients
- ½ cup coconut flour
- ¼ cup almond flour
- ¼ cup unsweetened cocoa powder
- ½ cup coconut sugar
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp sea salt
- 1 cup unpeeled finely shredded zucchini (about 1 medium zucchini)
- 3 medium overripe bananas, mashed
- 2 TBS coconut oil melted
- 1 tsp pure vanilla extract
- 2 large eggs at room temperature
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a 9x5” loaf pan with parchment paper, grease it and set it aside.
- In a medium bowl, mix together the dry ingredients (coconut flour, almond flour, cocoa powder, coconut sugar, baking soda baking powder, and salt). Set aside.
- Place zucchini and bananas in the container of your Vitamix (or another high-powered blender) and blend until completely smooth.
- Add melted coconut oil and vanilla and blend until combined (about 5-10 seconds).
- Add eggs and blend until just combined.
- Pour the wet ingredients from the Vitamix container into the bowl of dry ingredients and stir until completely combined.
- Add chocolate chips and mix well.
- Pour batter into prepared pan and bake for 35-45 minutes (depending on the size of pan you choose) or until the top is set and a toothpick inserted in the center comes out clean!
- Once the bread is done, remove it from the oven and place the pan on a wire rack to cool.
- Let cool for at least 30 minutes before using the parchment paper to remove the bread from the pan and let it continue cooling until you’re ready to eat it!
Nutrition
What are you looking forward to cooking or baking in the month of July?!
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Daniela
Hi! this recipe looks amazing. I live in a small town in Costa Rica and it's imposible to find the almond and coconut flour here. Any ideas on substitutions? Have you tried this with regular flour?