This super moist and rich double chocolate zucchini bread tastes like dessert but is secretly healthy, Paleo, free of refined sugar, grain free, gluten free and dairy free. It’s kid approved and great for snacks and even breakfast!
Double chocolate zucchini bread – tastes like chocolate cake but is WAY healthier, with enough nutrients for breakfast!
This is an older recipe that everyone loved that I tweaked and updated recently.
The changes are minor but give the bread better rise and a bit more sweetness. Plus, there are a few great paleo friendly chocolate chip options now, so no need to make your own!
Let’s get into all the chocolatey details!
What You Need to Make this Double Chocolate Zucchini Bread
This easy quick bread uses ingredients you might already have on hand if you’re familiar with paleo baking.
Here’s everything you’ll need to prepare this chocolate zucchini bread:
- blanched almond flour
- unsweetened cocoa powder
- fine sea salt
- baking soda
- eggs
- maple sugar or coconut sugar
- refined coconut oil
- smooth almond butter or cashew butter
- pure vanilla extract
- fresh zucchini
- dark chocolate chips, paleo friendly
How to Make This Double Chocolate Zucchini Bread
Preheat your oven to 350°F and line a medium loaf pan with parchment paper
In a medium bowl, combine the almond flour, cocoa powder, baking soda and salt, then set aside
In a large bowl, whisk or blend together the coconut oil, nut butter, sugar, eggs and vanilla until well combined and smooth.
Add the dry ingredients to the wet until just moistened (batter should be quite thick) then fold in the shredded zucchini, then the chocolate chips.
Transfer the batter to the parchment lined loaf pan and bake until a toothpick inserted near the center comes out clean, about 50 minutes.
Cool the loaf on a wire rack for 15 minutes, then gently remove the loaf by holding both sides of the parchment paper and continue to cool completely on the wire rack before slicing.
Store leftovers in the refrigerator for up to 5 days.
One last baking note on the zucchini! Since zucchini contains tons of water, you’ll want to squeeze out as much as possible before mixing it into the batter.
I shredded my zucchini using my food processor attachment, then allowed it to sit in a paper-towel lined bowl while I prepared the batter.
Right before adding it in, I squeezed a ton of water out of it between paper towels, THEN measured to make sure I had the right amount.
I hope you’re ready to bake – I can’t wait for you to try this bread! Let’s go!
Double Chocolate Zucchini Bread {Paleo, GF, DF}
Double Chocolate Zucchini Bread {Paleo, GF, DF}
Ingredients
- 1 1/3 cups blanched almond flour
- 6 Tbsp unsweetened cocoa powder or raw cacao powder
- 1 tsp baking soda
- 1/4 tsp fine grain sea salt
- 1/4 cup organic coconut oil melted and cooled to almost room temp
- 1/4 cup smooth almond butter or cashew butter, unsalted
- 2/3 cup maple sugar or coconut sugar
- 3 large eggs room temp
- 1 tsp pure vanilla extract
- 2 medium zucchini peeled (if desired) and finely shredded - 1 3/4 -2 cups shredded), water squeezed out with paper towels
- 2/3 cup dark chocolate chips homemade or Enjoy Life brand
Instructions
-
Preheat your oven to 350°F and line a medium loaf pan with parchment paper on the bottom and up the sides.
-
In a medium bowl, combine the almond flour, cocoa powder, baking soda and salt; set aside
-
in a large bowl, whisk or blend together the coconut oil, almond butter, coconut sugar, eggs and vanilla until well combined and smooth.
-
Add the dry ingredients to the wet until just moistened (batter should be thick) then fold in the shredded zucchini, then the chocolate chips.
-
Transfer the batter to the parchment lined loaf pan and bake until a toothpick inserted near the center comes out clean, 50-55 minutes.
-
Cool the loaf on a wire rack for 15 minutes, then gently remove the loaf by holding both sides of the parchment paper and continue to cool completely on the wire rack before slicing. Store leftovers in the refrigerator for up to 5 days. Enjoy!
Recipe Notes
*Use refined coconut oil to avoid coconut flavor, if desired. I love this one.
Nutrition
Want More Paleo Bread and Muffin Recipes? Try one of these!
Double Chocolate Banana Muffins with Tahini
Banana Blueberry Breakfast Bread
Simple Almond Butter Blueberry Muffins
Almond Butter Banana Muffins with Flaxseed
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That looks freaking incredible … I need to make this soon!
I know you’ll love it!
Just made it! Good flavor and texture. Any high-altitude recommendations ?
From what I know you might want to try baking at 375 degrees for a bit less time (watching carefully) and possibly reducing baking soda to 1/2-3/4 tsp. I have no experience personally with this and Paleo baking has different rules anyway, but it’s worth a shot!
So i added one more egg and increased coconut oil to 1/3 cup. Looking perfect now! And i think its still paleo. I kept oven temp at 350 cause typically for altitude its lower temp is best. Thank you for this delish recipe!
That’s great! And good to know for me 🙂
Made this tonight and it’s delicious! My daughter said it tasted like chocolate cake 🙂
Could I use creamy peanut butter instead of almond? I don’t care for almond butter. Plus I have to watch how much almond products I consume. I am corrently on the FODMAP diet. Thank you.
Can this recipe and your blueberry muffin recipe be made with egg whites only?
I’m sure it can be…just not sure of the amount of egg whites you’d need since I haven’t tried it. If you wind up trying it let me know how it turns out!
Craving zucchini bread now, and my mom just bought zucchinis, so I guess we’ll just do two Paleo Running Momma recipes in the next couple days.
Hope you like them!
Hi Michelle,
I made this yesterday and I have to tell you I couldn’t believe how delicious and moist it was. I didn’t have any almond butter so I added natural chucky peanut butter instead. I brought some to work this morning to share with my co-workers. They loved it!! This recipe is a keeper 🙂
so good! I used chocolate PB2 instead of the almond butter because that’s all I had, but it worked out great! I made these as muffins. Thanks so much!
Just made this and used 4 mini loaf pans, looks awesome…Can I freeze..??
I think it would freeze well but haven’t tried 🙂
Freezes amazingly well! I’ve been making this for my brother for years now and he is beyond in love with it. I slice it into 10 pieces, wrap each piece in wax paper, then plastic wrap, and finally in a ziplock bag. He says it tastes fresh like the day it was made every time. Such an amazing recipe!
Perfect! I just loved the double chocolate combo here. I use stoneware for muffins and breads and I like to check them a few minutes before and then take them out to sit in stone until cooled (unless I need to sneak a warm slice/muffin). It just was so moist. Enjoyed by the whole family.
Any thoughts on making these into muffins? Would you alter or do any ingredients differently?
You can definitely make them muffins – no ingredients would change but I’d watch them and probably bake 20-25 minutes or until they rise and a toothpick comes out of one clean of batter (melted chocolate is okay)
This was a huge hit as muffins. Even my picky three-year-old who would not eat it as a loaf scarfed them up as muffins and said they were so good! Definitely something to try. muffins apparently make everything better to kiddos haa haa haa thank you so much for this recipe, it has definitely been a huge hit in my home
I tried subbing maple syrup for the coconut sugar, added an extra 1/2 cup of almond flour to offset the extra liquid, and made them as muffins and they didn’t bake well; they seemed to never really cook in the centre. I’ll have to try again.
Hmm, sorry this didn’t work out, hopefully next time 🙂
Maple syrup is too wet. Try using maple sugar.
I just bought a giant zucchini from the farmers market and I can’t wait to try this! I don’t have coconut sugar – can I use maple syrup?
I haven’t tried this with a liquid sweetener so not sure how it would change the texture, I would add less (maybe 6 Tbsp) if you try it out and perhaps increase the almond flour by a tbsp or two. Let me know how it goes!
Holy cow. This. Is. Amazing!!! I used sun butter and maple syrup. I took your advice and a did 6 T of maple syrup and threw in a little bit more almond flour. Not knowing what the original recipe texture is like, I thought it turned out great! Super moist, dense, and rich. I kind of hope that nobody else in the house likes it…
About how many calories on each slice do you think?
I don’t calculate nutrition for my recipes but if you input into this calculator you should get a good idea: https://www.verywell.com/recipe-nutrition-analyzer-4129594
Obsessed with this recipe! I’ve made this twice now. This time around I actually frosted it with a paleo chocolate/avocado frosting I made, turning this into TRIPLE chocolate zucchini bread. No regrets. Cake. I’m having cake for breakfast this week.
Hi, Can you tell me how many calories in a serving and what that serving size is?
thanks
I had a really hard time getting this to not be raw in the middle. Did I not squeeze enough liquid out of the zucchini? I have baked it almost an hour and a half now and it’s still gooey. Any thoughts? I’d hate to have to throw it away.
Sounds like the dry/wet ratio was off for some reason but I can’t say exactly why. It could’ve been the zucchini wasn’t drained enough but it’s possible the flour measurement was slightly off or the brand has a different consistency. It’s hard to say. Sorry this didn’t work out for you!
It’s okay, I’m going to try again and really squeeze the heck out of the zucchini this time. The ends were okay to eat, and the taste was incredible so I want to give it one more try. I’ve just really had a hard time getting some gluten free recipes to work for me. I used to always think I was a good baker until I started trying to bake gluten free. I’ll keep trying though!
Maybe try baking as muffins instead of a loaf?
Hi Michelle – I am diabetic and need to avoid any type of sugar including maple and coconut as they are so high in carbs. I have been using stevia and erythritol in my baking – what would you suggest as a good sub for sugar in your recipes? Thanks, Claire 🙂
I’m not sure of the amounts exactly since I haven’t baked with those sweeteners, but I would say for most, if not all, as long as you sub either liquid or granulated to go with the recipe, it should work out. Apologies for not knowing the amounts for those particular sweeteners!
Thank you for sharing this scrumptious recipe. I baked it today after recently completing a Whole30. Yum! I also made the suggested Paleo chocolate chunks, which were super easy and taste like fudge. Thank you again!
I made these into muffins and they were a HUGE HIT with the kids and adults! I used 1/2 cup of almond butter and a bit more coconut oil than suggested. I didn’t even drain my zucchini and they were incredible. Will definitely be making these again!
So thrilled you liked them!
Made this last night with dutch process cocoa and Guittard extra dark baking chips (GF/DF; not paleo). It was fudgy and exactly what I needed to curb my craving. This one is going on a regular rotation … just not too often 😉
Amazing! Just the right amount of sweetness. Very moist and perfect for a yummy chocolate fix 🙂
I made the chocolate zucchini bread today. It tasted great. I thought it was a little dry in spots but I might have wrung the zucchini out too dry. I have a second batch in now which I added walnuts to and a few more chips. I’m freezing this one and taking to the grandkids. I’ll definetly try some if your other recipes!
I’m thrilled you liked it! It’s one of my favorites. Mine is usually on the moist side so who knows, anyway, happy eating!
What can I substitute almond butter with?
So yummy! And my kids were shocked and very delighted that they could not taste or see the zucchini.
This recipe turned out awesome. Baked beautifully and tasted amazing. I used xylitol in place of coconut sugar 1:1. I also only had 1 1/4 cup of Almond Flour left so I added 1/4 cup coconut flour
I made a double batch so I could do a loaf and muffins. Aaaamazing!!! Very lightly sweet and great texture/mouth feel. Mine are a bit crumbly when I try to cut the loaf, but we don’t mind 🙂 I substituted ghee for coconut oil and added 1.5 tsp xathan gum (thinking it may help it rise, but no). I’ll be making this again for sure!
This is my go to recipe for zucchini bread. Even my kiddos love it. And no guilt here, love the ingredients. Thank you! I am going to try these as muffins.
Sounds great, so glad you’re enjoying!
Amazing! Turned out perfect! Thank you for sharing this recipe!
Thrilled you enjoyed it!
Not going to lie i was skeptical this would actually taste good! I’m so glad i tripled the batch to make the mess worth it. It was FANTASTIC. My husband is picky with sweets loved it and kept calling it cake. It was a huge hit, will make again. I used brown sugar instead of coconut sugar and pure peanut butter instead of almond butter. MMM thanks for the recipe!
Can i sub the almond flour for coconut flour?
This was beyond exceptional! Hands down the most amazing zucchini loaf ever in the history of ever! Many thanks for my latest addiction LOL!
A delicious & moist alternative to the mainstream chocolate cake. My gluten free friends loved it!
This is delicious. It is super moist and flavorful. My children even liked it.
Thrilled to hear that!
Just made this. Followed recipe exactly and it turned out perfect. My family devoured it immediately.
This was very good! I subbed grass fed butter for the coconut oil and subbed organic sugar for the coconut sugar and put it in a 8 x 8 pan for about 20-25 min. It was very good. I told the kids it was choc cake and they all bought it! Thank you!
I made this as is and put into an 8×8 cake pan for my daughters first birthday. One word, DELICIOUS!!!! Seriously tasted exactly like chocolate cake. I did make a simple chocolate frosting and put sprinkles on top. It was dense (I think that’s the right word lol) and moist. Yes,the dreaded word BUT it was!! Definitely going to keep this recipe on hand!!
My husband is GF and my son is Nut Free. Could I use cassava flour in this recipe? If so would everything else be the same? What substitutions would I need to make? I really want to make this recipe. Thank you!
I just made this, not sure what happened. The batter was as dry as dirt, and with the zucchini actually looked like dirt with worms in it ?. I followed everything to a T, but it’s completely crumbly and dry. Good flavor though! Just have to eat with a spoon.
do you suppose I could substitute tahini in place of the almond butter? It is extremely expensive and hard to find where I live!
THE BEST CAKE EVER! SO happy I found this recipe! My insta: fueled2run
This bread is absolutely amazing! It is so good, and I think it could even be used as a cake recipe. A little cream cheese frosting would be wonderful.
This is insanely delicious. I do not exaggerate. You will become addicted to it, which is not a problem since IT’S HEALTHY! It also freezes incredibly well. Michele, you’re a genius! I was asked to bring a chocolate cake to a dinner party so was thinking of doubling this recipe and baking it in a spring-form pan so it can be in a “cake” shape. Think that’ll work? I am trying it now so will let you know how it goes.
Is the nutrition per loaf or slice? Thanks!
I don’t have almond butter on hand, and substitutes???
Well I don’t even know what to say about this recipe, because I was so pleasantly surprised of how delicious it was, not even knowing my husband was going to love it as much as I did, specifically since he is a chocolate lover, again another big hit.
Thanks again.
Fantastic recipe! Super moist and rich. This is my new go-to recipe for my abundance of zucchini! (I modified the almond flour to 1/2 cup & 2 TBSP. coconut flour and added olive oil instead of coconut oil).
My wife is GF, DF and Paleo for health reasons, and I am not. This is recipe is better then all of her chocolate cakes or brownies by far! I love zucchini, so I was expecting to taste it, but surprisingly I only taste amazingly delicious chocolatey goodness! Amazing.
Hey there! I had already begun combining ingredients before I realized I was out of coconut sugar…:-/ Oye!
So, I used 6 Tbs of maple syrup and 3 Tbp of coconut flour and it turned out great! Doubled it and made muffins and the load-both great! Thanks for a fun new recipe!!
I love this bread! My entire family will eat it
I made this last night & it is delicious! I have 2 questions: 1. Could I replace the eggs with flax eggs? 2. Could I replace the zucchini with pumpkin?
I love this zucchini bread!!
Has anyone ever tried making these as muffins instead? Or freezing them?
This recipe is the BOMB. I make it all the time and it tastes so indulgent. Love your recipes
Simply amazing! I just had a slice (which is so bad before bedtime), and I want more! But then I’ll never sleep. Lol
Is it suppose to be a bit crumbly. Love this recipe. I have made it several times
I added some pecans and they’re delish!
Delicious! So moist, so tasty. Best recipe I have tried with a few simple alterations.
First off, I started with the shredded, squeezed zucchini and put it in a large bowl and mixed with all the wet ingredients. Then I added the dry. Just seemed simpler to do so.
I also made muffins because I don’t have a bread pan, and baked them for about 15 minutes. I also used walnuts instead of chocolate chips, and peanut butter instead of almond butter because that’s what I had!
So even though I did a few alterations, I still give the recipe 5 stars because it was the basis of a very delicious zucchini treat.
Thanks!
This is great. Can’t taste zuchini, and it taste like rich chocolate bread with nutty flavor. Definitely a keeper!
How would I make this as just chocolate chip zucchini bread? Simply remove the cacao powder?
Very delicious! I made 12 muffins, and they’re great!
I made this wonderful chocolatie bread. Omg, so good! It will be made here a lot. So moist too! We love it!
Just made this zucchini, it is absolutely delicious!! Easy to make, I used the enjoy life chocolate chips and made it in two small loaf pans.
Hello from Spain! I used to be a good baker (following disaster-proof recipes) but now that I’m trying to follow a Paleo lifestyle, things are getting a litlle harder, you know, sometimes I miss old reliable regular flour and its power to riiiiiiise in the oven. Anyway, I’m not afraid of trying new things, and yesterday I made this. Had no vanille nor coconut sugar, so I skipped the former and used a veeeery little regular sugar that I still have in my pantry. Also, I used s 95% chocolate that nobody was capable to eat (ahahah) for the chunks. I was a little worried about rising, since I was not sure that baking soda alone (with no acid ingredient) would work… Well, the result is great!!! Super soft, moisty, it didn’t rise much, but I really don’t think it’s a problem. Next time I will use another chocolate because it tastes really really bitter, but I already expected it, and well combined with natural pear sauce, I’ve eaten almost the half of it!!!
Absolutely decadent! Easy to make and not too sweet. It’s a keeper!
Can I put them in cupcakes instead of a loaf? Would it be the same baking time?
Omg this does taste like chocolate cake!!! Will it make it again!!! And again!!
This is pure heaven! So moist and delicious! Be sure to chop that zucchini up pretty fine and wring it out really well. Nobody will even know it’s there let alone that it’s paleo. This recipe is pure genius!
Thanks. It is great recipe. Can sugar be substituted with erythritol?
Delicious! Subbed natural pb for the almond butter and made in muffin pan for 18 minutes. Perfect!
I made several interesting decisions last night. First, to use up the zucchini I had in my fridge by making my first ever zucchini bread. That didn’t quite work out as one of my zucchinis yielded a full 2 cups. Oh well, now I can use the other to make the banana zucchini bread on this website! Second, to use this recipe because while I’m not paleo, I figured I am using a healthy ingredient may as well make a healthier recipe, and I wanted it to be chocolate so my partner wouldn’t know there was a vegetable (fruit?) in the bread. Third, to not make a bread but actually make muffins because I was starting to bake at 10:30PM and wanted to be able to try some before I went to bed. I’m at 4500 feet so I followed Michele’s advice to raise the temp and baked them for 20 mins at 365. For some reason it made 11, not 12 muffins, so I had to eat one while still warm to make sure things were even. My fourth decision was that because I didn’t have paleo/sugar free chocolate chips, I would instead make a dark chocolate glaze to put on top of the muffins, following inspiration from a King Arthur gluten free chocolate zucchini bread recipe. I did not realize that coconut sugar does not melt in chocolate like regular sugar so I spent WAY too long trying to dissolve coconut sugar in 100% chocolate to make a paleo glaze…I later learned you are supposed to use a liquid sweetener like maple syrup…eventually my arm was about to fall off from stirring every which way, the muffins were starting to cool off and I had work the next day so I gave up and melted half white chocolate half dark chocolate chips in a double boiler, which produced a delightful fudge like topping. Not paleo, but you can’t say I didn’t try. The muffins tasted like a deep chocolate cake with a very soft, moist texture. I would venture to say they don’t even need a glaze or chocolate chips – though who doesn’t like melted chocolate? My boyfriend ate 3 and still doesn’t know they have zucchini in them.
Fantastic! I used a yellow zucchini because that was all I had, and I love it!
Such a great recipe! Incredibly. Moist and delicious. I made this into muffins and it was equally delish! I added in blackberries as well for an extra zing.
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Made this bread for the second time today as it was really enjoyed the first time! Thanks so much for the healthier recipes!!
Recently had to change everything I eat .My Natural path gave me your site to help me with my changes.This zucchini chocolate loaf is great .I took pieces to work for a friend to try and they loved it too .I just received your new book that I ordered which is great also .I can’t place in words how much you truly helped me .Thank you ever so much
Double chocolate is my fav… it will be my first try i would definetly say this article was helpful!
I made this for a pre-hike breakfast and it was everything. Delicious, filling, and provided good energy. My extremely honest 10 year-old announced “It’s odd. I hate zucchini but love this.” I don’t know what other endorsement is really needed besides that.
A big hit with everyone who tried it! Thanks! Will definitely make it again and again and…………………!
Made the loaf with 1/3 c coconut sugar and 1/3 c maple syrup. Super yummy, moist and rich.
One of my favourite zucchini recipes. I’ve been making this loaf for years, always perfect every time 😋
all kinds of cakes made from chocolate conquer me. The lingering taste in my throat makes me feel very excited.
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I tried making it. However, I cannot find out the best taste. I do not know my failure. I follow the recipes. Give me some tips, pls
Its my favourite
Has anyone tried subbing apple sauce for the almond butter? Google says it is a good sub for it.
It was really good! Can this bread be put in the freezer?
I used tahini in place of almond butter and it worked great. Also used 1/2c of maple sugar instead of 2/3c and used avocado oil in place of coconut oil. Added a little extra vanilla extract and some almond extract. Made 12 muffins at 350 for about 25 minutes.
How long would you bake these if you wanted to do muffins instead of a bread loaf?
This double chocolate zucchini bread Paleo looks so delicious and you are good to share it with is here. I love to taste it and can’t want to make it. When I used the painting services in Irving TX I come to know about the best places which provides the best baking ideas.
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I made this again and it failed (made many times before successfully). I’m curious how you tweaked it? Mine didn’t rise very much this time and it’s quite crumbly. Is the original recipe posted anywhere? Thanks.
From what I can tell, she added 1 more egg, lowered the flour to 1 1/3 cups, and increased the sugar/added sub option for maple syrup
I made these as muffins and used maple syrup instead of maple sugar (only because I read the recipe wrong).So good!!!
Nice recipe! I did not have almond butter so I simply used peanut butter. It was still delicions. I was also interested in detailed nutritional value (I am that way) so I calculated my version of the recipe using nutriely recipe calculator (https://nutriely.com/recipe-builder). Here are the values that I got:
Energy 373kcal (1,560 kj)
Carbohydrates 28g
Protein 10g
Fat 22g
Alcohol 0g
Water 61g
Iron 3mg
Calcium 70mg
Chromium 2ug
Sodium 178mg
Iodine 13ug
Copper 0mg
Salt 454mg
Selenium 7ug
Zinc 2mg
Manganese 1mg
Magnesium 116mg
Potassium 821mg
Fluoride (fluerine) 0mg
Phosphorus 279mg
Molybdenum 0mg
Vitamin d 0ug
Vitamin e alphatocopherol 1mg
Vitamin c (ascorbic acid) 10mg
Vitamin b-12 (cobalamin) 0ug
Vitamin a retinol activity equivalents 49ug
Thiamin (vitamin b1) 0mg
Riboflavine (vitamin b2) 0mg
Vitamin b6 pyridoxine (hydrochloride) 0mg
Vitamin k 4ug
Niacin equivalents, total 3mg
Folate 56ug
Fibre, total 11g
Starch 20g
Polyols 0g
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I’ve made this recipe at least 2 dozen times. My husband doesn’t like zucchini but he loves this double chocolate zucchini bread. It’s delicious and nutritious.
Curious if I can omit the coconut oil by leaving the zucchini liquid? Not 100% paleo so I’d like to reduce the fat by some. Not sure if that would make a huge difference as the almond butter contains more fat ect. Great recipe and I look forward to making it, thank you 🙏
Easy and delicious!
This was amazing. Followed recipe exactly and it came out perfect. This will officially be an annual recipe during my zucchini season now. Thank you!
Paleo and divine aren’t usually in the same sentence.. but this? DIVINE!! Like -DECADENT!! The PERFECT blend of all the elements come together in this recipe to blow your cravings away -with zero grain or simple sugars! Followed the recipe completely -Thank you SO much for your talent and dedication to bring the rest of the world amazing things that are so enjoyable!! You’re the best and I obviously appreciate you! XOXO!!
Ont of My favorite chocolate bread!! Love that there is zucchini instead of bananas in it everybody loves it at home❤️
Absolutely delicious! Have made several times and everyone loves it