A grain-free, high-protein bread full of chocolate flavor that makes a delicious dessert, snack, or breakfast! This Chocolate Zucchini Bread is mega moist, delicious, and loaded with chocolate goodness. Loved by everyone, and so hard to believe it’s packed with zucchini! Paleo and Gluten-Free, too.
Well, well….. Let’s enjoy our veggies with a dose of chocolate, shall we?? We’re at the peak of zucchini season, and I am just here to soak up all the summer goodness of zucchini that I can. Even in the form of dessert. Or breakfast. Whatever category you to label this zucchini bread, I think we can all agree…. Can’t go wrong!
I am a total sucker for a good deal when it comes to produce. It’s no wonder I end up with certain summer staples coming out of my ears. Zucchini is no exception. In our house, we look for all the ways to enjoy this simple, quintessential summertime food. Baked Zucchini Noodle Spaghetti, Air Fryer Zucchini Chips, Zucchini Noodle Puttanesca, and in other baked goods like my Apple Zucchini Bread.
And while chocolate might not sound like the pairing you considered with zucchini, it works absolutely perfectly in this Zucchini Bread!
How to make Chocolate Zucchini Bread:
Let’s get together our simple ingredients:
- blanched almond flour
- cocoa powder or cacao
- coconut sugar
- baking soda
- sea salt
- coconut oil
- real maple syrup
- grated zucchini
- chocolate chips
We’ll whisk together our dry ingredients in one bowl: almond flour, cocoa powder, coconut sugar, baking soda, cinnamon, and sea salt. In a separate bowl, whisk the eggs. Now add in the coconut oil, maple syrup, and zucchini.
Combine the wet ingredients into the dry. I use a rubber spatula for this and continue to stir until the dry pockets are gone– the mixture will be very thick. Now fold in the chocolate chips, and spoon the mixture into a bread loaf pan. I use a 8 x 4 x 2.5 inch pan. If you have something a bit larger, adjust the baking time accordingly! See below in the recipe. I also sprinkled some additional chocolate chunks on top, just because.
Baking time was right around 43 minutes for my pan, but this could vary (as mentioned above). Let it sit in the pan and cool for at least 30 minutes before removing and slicing.
Serving and Storing:
You can serve once cooled after slicing into about 10 slices. This loaf does not last long in my house! I fed to a group of hungry teenage girls the other day, so we devoured the whole loaf after baking. If we are going to enjoy within the first day or two, I will leave at room temperature.
If I want to use this as part of our lunchbox, snacks, or even breakfasts, I will slice up and store in the freezer. Defrost each individual serving at room temperature for about 20 minutes before serving.
Chocolate Zucchini Bread
- 2 cups blanched almond flour or ground almond meal
- 1/2 cup unsweetened cocoa powder or cacao
- 1/4 cup coconut sugar
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/4 cup real maple syrup
- 1/3 cup coconut oil or coconut butter, melted
- 1 cup grated zucchini* (about 1 small zucchini)
- 1/2 cup chocolate chips**
- Preheat oven to 350 degrees. Grease an 8 x 4 x 2.5 inch loaf pan and set aside. Ensure that you have squeezed out excess water from the grated zucchini (see note below).
- Add all of the dry ingredients into a large bowl: almond flour, cocoa powder, coconut sugar, baking soda, cinnamon, and sea salt.
- In a separate large bowl whisk the eggs. Now add in the maple syrup, and melted coconut oil. Whisk until combined, and finally add in the zucchini.
- Add wet ingredients to the dry ingredients using a rubber spatula. Continue to fold and stir until well combined (batter will be thick), and ensure all of the dry pockets disappear. Now fold in the chocolate chips (you can save a few to sprinkle on top).
- Spread the batter into your loaf pan. Bake until a toothpick comes out clean when inserted into the center of the bread, 38-45 minutes. This depends on your loaf pan! If using a larger pan (9 inch), the bread could be ready around 38 minutes. A smaller loaf pan will take a little longer. Cool for 30 minutes inside the pan, then transfer to a wire rack to cool completely. Cut into slices to serve.