Paleo Chocolate Zucchini Bread

This Paleo Chocolate Zucchini Bread is rich, moist, and filled with deep chocolate flavor in every bite. Despite its decadent taste and irresistible aroma, there’s still plenty of zucchini tucked inside, making it a delicious way to enjoy the season’s harvest.

As zucchini season comes to a close, this sweet quick bread is a wonderful way to use up the last of those extra zucchini. It transforms a simple garden vegetable into a chocolate-filled treat that feels both comforting and satisfying.

Made with almond flour, tapioca flour, and coconut flour, this bread is paleo, gluten-free, and grain-free. The combination creates a texture that is soft, tender, and perfectly suited for a rich chocolate loaf.

This recipe is inspired by a popular paleo zucchini bread and gives it a chocolate makeover. Cacao powder and chocolate chips are added to the batter, bringing even more depth and richness to every slice.

The result is a loaf that tastes incredibly indulgent, with a flavor and texture that feel remarkably close to a rich chocolate cake while still featuring zucchini as a key ingredient.

Paleo Chocolate Zucchini Bread

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This Paleo Chocolate Zucchini Bread is rich, moist, and filled with deep chocolate flavor in every bite. Despite its decadent taste and irresistible aroma, there’s still plenty of zucchini tucked inside, making it a delicious way to enjoy the season’s harvest.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

Dry Ingredients

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• 1 ½ cups almond flour
• ½ cup tapioca flour
• ¼ cup coconut flour
• ½ cup cacao powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon kosher salt
• 1 cup chocolate chips

Wet Ingredients

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• 3 eggs
• ½ cup applesauce
• ¼ cup maple syrup
• 1 tablespoon apple cider vinegar
• 1 ½ cups grated zucchini

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease an 8.5 x 4.5-inch loaf pan and set aside.
2. In a large mixing bowl, combine all of the dry ingredients and stir until evenly incorporated.
3. In a separate bowl, whisk together the eggs, applesauce, apple cider vinegar, and maple syrup until smooth.
4. Place the grated zucchini in a nut milk bag, cheesecloth, or clean kitchen towel and squeeze out as much excess moisture as possible. Add the zucchini to the wet ingredients and stir to combine.
5. Pour the wet mixture into the bowl of dry ingredients and stir just until a smooth batter forms.
6. Fold in 3/4 cup of the chocolate chips. Transfer the batter to the prepared loaf pan and spread it evenly. Sprinkle the remaining chocolate chips over the top.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for several minutes before transferring it to a wire rack to cool completely.

Notes

• If you have an abundance of zucchini, this bread is a great freezer-friendly option. Consider baking multiple loaves and freezing them for later.
• For convenience, slice the bread before freezing. That way, you can thaw only the number of slices you need rather than defrosting the entire loaf.
• Store the sliced bread in a freezer-safe container or bag and freeze for longer-term storage. When ready to enjoy, simply thaw individual slices at room temperature or warm them briefly before serving.

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