Paleo Chocolate Zucchini Bread - a grain-free and gluten-free snack or breakfast recipe that is moist and super flavorful

Paleo Chocolate Zucchini Bread

  • Author: Michele Spring
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf 1x
  • Category: Snack
  • Method: Oven


What do you do with the enormous zucchini that your coworkers bring into the office? Make Paleo chocolate zucchini bread of course! This brownie-like bread is gluten-free, dairy-free, and absolutely delicious.



  • 1.5 cup Zucchini, grated (about 1/2 lb)
  • 1 cup Almond Flour
  • 1/4 cup Tapioca Flour
  • 1/2 cup Cocoa Powder
  • 1 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 1/2 tsp Cinnamon
  • 1/4 tsp Allspice
  • 1/2 cup Coconut Oil, melted
  • 1/2 cup Honey or Maple Syrup
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 3/4 cup Dark Chocolate Chunks (I like the Enjoy Life Brand)


  1. Preheat oven to 350 F. Add a sheet of parchment paper to a 9 x 5 inch standard loaf pan and then grease the parchment.
  2. In a large bowl, mix all of the dry ingredients.
  3. In a separate large bowl, beat the coconut oil, honey, eggs, and vanilla extract until well blended. Gently mix in the zucchini.
  4. Add the dry ingredients into the wet ingredients and mix until just combined.
  5. Fold in the dark chocolate chunks.
  6. Transfer the mixture to the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  7. Let cool for at least 15 minutes before serving.


This loaf freezes really well so if you have a lot of zucchini, make several batches and freeze some for later!

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