Paleo Chocolate Zucchini Bread

Paleo Chocolate Zucchini Bread

Zucchini season is ending soon and what better way to use up your last bit of zucchini than to bake it into a sweet quick bread. This chocolate zucchini bread is paleo, gluten-free and grain-free, using my favorite triumvirate of flours (almond flour, tapioca flour and coconut flour) for the perfect texture.

And if you’re wondering why all three flours are necessary, just read through the comments on my reader favorite paleo chocolate cake recipe.

This paleo chocolate zucchini bread uses my reader favorite paleo zucchini bread recipe as the base. It’s just got a chocolate twist. I’ve added some cacao powder and chocolate chips to the mix to transform it into what almost tastes like an ultra-decadent chocolate cake.

How to Make Paleo Chocolate Zucchini Bread

The instructions are list below, but if you’re more visually inclined, I’ve got a quick step-by-step video on my paleo zucchini bread recipe. Go take a peek at that!

Mix the dry ingredients together in a large bowl (almond flour, tapioca flour, coconut flour, cacao powder, baking soda, cinnamon and salt) and stir together.Whisk the wet ingredients (eggs, applesauce, apple cider vinegar, and maple syrup) in a separate bowl.Grate the zucchini and remove excess water by squeezing it in a nut milk bag or with a kitchen towel. Then add the zucchini to the wet ingredients bowl and stir to combine.Make the batter by pouring the wet ingredients into the dry and stir until it is well mixed. Then stir the chocolate chips into the batter. Once it’s all mixed together, pour the batter into a greased 8.5 x 4.5 inch loaf pan and sprinkle a few chocolate chips on top.Bake the zucchini bread for about 50-60 minutes or until a toothpick comes out clean. The top should also start to break apart a little.Let the it cool by placing the pan on a wire rack until it is cool to touch.

More Delicious Zucchini Recipes

Still have leftover zucchini? Give these zucchini recipes a try – I think you’ll love them.

Baked Zucchini FriesZucchini Pasta with Lemon Garlic ShrimpTaco Stuffed Zucchini BoatsEasy Sautéed ZucchiniZucchini and Prosciutto Egg Muffins

Oh, and when you slice the bread make sure to enjoy a piece (or two) with a cup of my homemade cashew milk or almond milk. It’s the perfect combo!

Paleo Chocolate Zucchini Bread

4.89 from 51 votes Prep: 15 minutes Cook: 1 hour Total: 1 hour 15 minutes Servings: 12 servings Author: Lisa BryanPrintPinReviewSaveSaved


This super moist paleo chocolate zucchini bread recipe is made with almond flour, tapioca flour coconut flour and cacao powder. It’s gluten-free, grain-free, dairy-free and extremely rich!


Dry Ingredients

1 ½ cups almond flour½ cup tapioca flour¼ cup coconut flour½ cup cacao powder1 teaspoon baking soda1 teaspoon cinnamon½ teaspoon kosher salt1 cup chocolate chips

Wet Ingredients

3 eggs½ cup applesauce¼ cup maple syrup1 tablespoon apple cider vinegar1 ½ cups grated zucchini


Preheat the oven to 350 degrees fahrenheit.Add all of the dry ingredients to a mixing bowl and stir until combined. In a separate bowl add the eggs, applesauce, apple cider vinegar, and maple syrup and whisk together. Squeeze the grated zucchini in a nut milk bag or kitchen towel to remove the excess water. Then add the grated zucchini to the wet ingredients and stir to combine.Pour the wet ingredients into the dry and stir until the batter is well mixed. Then add in 3/4 cup of the chocolate chips and mix into the batter. Pour the batter into a greased 8.5 x 4.5 inch loaf pan and sprinkle the rest of the chocolate chips on top. Bake the zucchini bread for 50-60 minutes or until a toothpick comes out clean.

Lisa’s Tips

This is the nut milk bag I use to squeeze the zucchini and I love it. It’s great for homemade almond milk as well.For the best gluten-free, dairy-free, paleo-friendly chocolate chips, grab yourself some of these. If you’re overflowing in zucchini you can make several loaves of this bread and freeze it! I recommend slicing before you freeze so you can thaw individual slices and enjoy.


Calories: 231kcal | Carbohydrates: 27g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 236mg | Potassium: 133mg | Fiber: 4g | Sugar: 16g | Vitamin A: 124IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 2mg Course: Appetizer, Breads Cuisine: American Keyword: Paleo Chocolate Zucchini Bread, Paleo Chocolate Zucchini Bread Recipe, Paleo Zucchini Bread, Paleo Zucchini Bread Recipe

Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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