Chocolate Paleo Zucchini Bread
Posted Jul 10, 2017, Updated Jul 01, 2024
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This paleo chocolate zucchini bread is an easy & healthy quick bread loaded with zucchini! It’s rich and chocolatey with a beautiful crumb.
If you’re looking for a chocolatey treat that is secretly healthy – you’ve found it in this paleo chocolate zucchini bread.
It’s rich and chocolatey while being loaded with fruit and vegetables. Plus, it’s 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.
Paleo Chocolate Zucchini Bread: Ingredients and 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: salted butter is a great substitute.
- Chocolate chips: choose a variety that complies with your dietary needs. Here are some suggestions:
Paleo Chocolate
- Hu Kitchen Chocolate Gems. This is my favorite paleo chocolate. These gems are delicious and easy to toss into cookies (no bar chopping required).
- Hu Kitchen Dark Chocolate Bars. You can also buy dark chocolate bars and chop them up to toss into these paleo chocolate chip cookies.
- Lily’s Dark Chocolate. They make chips and bars that are stevia sweetened, low carb, keto, etc.
- Enjoy Life Foods Dark Chocolate Chips are a good option that are vegan, dairy-free but not fully paleo.
How to Make Paleo Chocolate Zucchini Bread
I suggest making this recipe in the blender so the zucchini is undetectable. If you’d prefer, you can combine the wet then dry ingredients then mix in shredded zucchini all by hand.
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.
Then, put the zucchini and bananas in the container of a high-powered blender and blend until smooth.
Once smooth, add the melted coconut oil, vanilla and eggs and blend until combined (about 5-10 seconds).
Next, add the dry ingredients to the blender and blend until smooth.
If desired, add the chocolate chips and pulse or stir to evenly distribute them throughout the batter.
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!
Serve
Once cooled, slice and serve! We love enjoying this paleo chocolate zucchini bread plain, but you can slather it with honey butter, homemade almond butter, etc. Or serve with your favorite breakfast recipes.
Store/Freeze
Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Reheat for 10 seconds in the microwave.
Paleo Chocolate Zucchini Bread Recipe FAQs
Yes, bake in two standard muffin tins spaced apart at 400 degrees F for 15-20 minutes, or until the tops are set and a cake tester inserted in the center comes out clean.
No, there are no substitutes for coconut flour in this recipe.
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Paleo Chocolate Zucchini Bread
Ingredients
- ½ cup coconut flour
- ¼ cup almond flour
- ¼ cup unsweetened cocoa powder
- ½ cup coconut sugar
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- 1 cup zucchini (unpeeled, 1 small zucchini)
- 3 bananas (overripe)
- 2 Tablespoons coconut oil (melted)
- 1 teaspoon pure vanilla extract
- 2 large eggs
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a 9×5” 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 a high-powered blender and blend until smooth.
- Add melted coconut oil, vanilla and eggs and blend until combined (about 5-10 seconds).
- Add the dry ingredients to the blender and blend until smooth.
- Stir in the chocolate chips.
- 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!
Notes
- 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: salted butter is a great substitute.
- Chocolate chips: choose a variety that complies with your dietary needs. Here are some suggestions:
- Hu Kitchen Chocolate Gems. This is my favorite paleo chocolate. These gems are delicious and easy to toss into cookies (no bar chopping required).
- Hu Kitchen Dark Chocolate Bars. You can also buy dark chocolate bars and chop them up to toss into these paleo chocolate chip cookies.
- Lily’s Dark Chocolate. They make chips and bars that are stevia sweetened, low carb, keto, etc.
- Enjoy Life Foods Dark Chocolate Chips are a good option that are vegan, dairy-free but not fully paleo.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LOVED this. Made this into MINI muffins for my almost 1 year old & poured the rest for my own loaf. Cant get enough!
I’m SO glad you and your sweet baby enjoyed it Alyssa! Thanks for reporting that this recipe makes great muffins too! 😉
I am seriously obsessed with all your breads and muffins! I don’t even know which one to try first because they ALL look amazing!
Thank you Liz! I love making them because it’s a great way to sneak veggies into my family’s diet! 😉
Oh dang, girl. This looks AMAZING! And I found it just in time for our zucchini plant to start going crazy!
YES! Ours produce so well too!
I can’t wait to make this recipe for my son! Or garden zucchini is not ready yet, but hopefully soon!
Our zucchini isn’t quite ready yet either but it’s getting there!
This bread looks so wonderfully moist and dense, almost like a brownie bread! I think this needs to happen in our home.
Alisa you are SO right! I totally could’ve called it brownie bread! 😉
Looks so delicious and moist! I cannot wait for all the zucchini in our garden. We already have some but they aren’t big enough but lots of blossoms!
Yes! It’s so fun watching zucchini grow from seeds to a plant with a delicious harvest!
This is chocolate heaven! And with hidden veggies – win-win! I would eat a slice of this every day! Yum!
Sneaky veggies are totally my jam!
Wow, this looks so good- I’m going to have to try it!!! I love putting zucchini in everything too but I’ve never combined it with chocolate- sounds pretty perfect to me!
Chocolatey zucchini baked goods are super delicious! I hope you try it and love it Sonali!
huge fan of finding ways to sneak veggies in to all kinds of this and especially when combining chocolate!! love how little sugar there is in this too
YES! The bananas add enough sweetness so you don’t need to add the 1-2 cups of sugar found in most quick breads!
This looks so fudgy and delicious! I’m going to be on the lookout for your hidden zucchini book 🙂
It really is Whitney! You’ll have to give me a few years for that…once I’m done cooking up babies I’ll think about writing a cookbook… 😉