Chocolate Paleo Zucchini Bread

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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.

two slices of Paleo Chocolate Zucchini Bread stacked on each other

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 ย feel like you’re eating a special treat but you’re actually fueling your body with fruits, veggies, protein and fiber.

a loaf of Paleo Chocolate Zucchini Bread with 2 slices cut out of it

Paleo Chocolate Zucchini Bread: Ingredients and Substitutionsย 

overhead photo of the labeled ingredients in this Paleo Chocolate Zucchini Bread recipe
  • 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:ย salted butter is a great substitute.
  • Chocolate chips:ย choose a variety that complies with your dietary needs. Here are some suggestions:

Paleo Chocolate

front view of a loaf of Paleo Chocolate Zucchini Bread with two slices cut out of it

How to Make Paleo Chocolate Zucchini Breadย 

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.

How to Make Paleo Chocolate Zucchini Breadย  - dry ingredients in a bowl

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.

How to Make Paleo Chocolate Zucchini Breadย  adding chocolate chips to 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 youโ€™re ready to eat it!

Paleo Chocolate Zucchini Bread in a loaf pan after baking

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.

a loaf of Paleo Chocolate Zucchini Bread with two slices cut out of it

Paleo Chocolate Zucchini Bread Recipe FAQs

Can I make this into muffins?

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.

Is there a substitute for coconut flour?

No, there are no substitutes for coconut flour in this recipe.

front view of a loaf of Paleo Chocolate Zucchini Bread with a slice cut out of it

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Paleo Chocolate Zucchini Bread

Laura
This paleo chocolate zucchini bread is an easy & healthy quick bread loaded with zucchini! It's rich and chocolatey with a beautiful crumb.
5 from 5 votes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 Slices
Calories 198.3
Prep Time5 minutes
Cook Time35 minutes
Cooling time10 minutes
Total Time50 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 350 degrees F. Line a 9×5โ€ 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 youโ€™re ready to eat it!

Notes

Ingredient Substitution Notes
  • Coconut sugar:ย 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:ย salted butter is a great substitute.
  • Chocolate chips:ย choose a variety that complies with your dietary needs. Here are some suggestions:
Paleo Chocolate
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.

Nutrition

Serving: 1slice | Calories: 198.3kcal | Carbohydrates: 29.9g | Protein: 4g | Fat: 8.7g | Saturated Fat: 4.7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.3g | Cholesterol: 37.2mg | Sodium: 213mg | Potassium: 265.5mg | Fiber: 5.2g | Sugar: 19.1g | Vitamin A: 355IU | Vitamin C: 5.9mg | Calcium: 28mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 5 votes (2 ratings without comment)

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48 Comments

  1. Do I need to get all of the water out of the zucchini before making the bread or just blend it as is? This looks amazing!!

  2. 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?

  3. 5 stars
    Dear Laura!
    I was craving your Banana Bread since I saw your Instagram post so I kept the bananas to ripe on purpose and when I thought I was ready… i was missing the brown sugar, so I went for this version because I had everything at hand. Oh how glad I am I was missing the brown sugar :p we all loved it and my husband (who recently found out he canโ€™t eat gluten for health reasons) was simply over the moon. A new family favourite for sure. Big hug to the 7 (!) of you! ๐Ÿ˜€

  4. 5 stars
    This recipe is fantastic! Just made it tonight. Used cacao powder. I did have to use regular chocolate chips because I didnt have paleo ones. This is a win!

    1. Hey Rishana! I am not knowledgeable about the Keto diet…but you could substitute applesauce or possibly pumpkin for the bananas…you’d just risk the bread not being very sweet!

  5. 5 stars
    Great recipe! A perfect balance of zucchini and banana that it makes an indulgent but guilt-free breakfast. Iโ€™ve made it several times and have since started increasing the zucchini by 50% while adding almond pulp (left over from homemade almond milk) to balance everything out- comes out less dense I found. Goes to show the recipe is pretty versatile if you want to play with it. Thanks for posting!