Go Back
+ servings
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
Servings: 1 loaf
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.
5 from 3 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins

Ingredients
  

  • 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)

Instructions
 

  • 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.
  • In a large bowl, mix all of the dry ingredients.
  • In a separate large bowl, beat the coconut oil, honey, eggs, and vanilla extract until well blended. Gently mix in the zucchini.
  • Add the dry ingredients into the wet ingredients and mix until just combined.
  • Fold in the dark chocolate chunks.
  • 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.
  • Let cool for at least 15 minutes before serving.

Notes

This loaf freezes really well so if you have a lot of zucchini, make several batches and freeze some for later!
Course: Snack
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !