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My Paleo Chocolate Chip Zucchini Bread has been a reader favorite for years now. So if you’ve just stumbled upon this post, your life is about to be changed. I’ll even go on the record and say that this is one of my all-time favorite recipes. Why? Because it’s packed to the max with chocolate, yet it’s refined sugar-free, and packed with hidden zucchini. Who wouldn’t want a treat with veggies they can’t taste?!? Consider yourself warned!
How to make this healthy chocolate chip zucchini bread
This recipe is super easy to make. The first step is to grate the zucchini and use a paper towel to remove as much moisture as possible. This will ensure that your loaf doesn’t turn out soggy, but still gets all of the remaining moisture and nutrients from the zucchini. I like to use a box grater and grate the zucchini super fine, but you don’t have to! A coarser grate will add more texture to the bread, so it’s just up to you!
After that, you add the dry ingredients to a bowl and whisk to combine them well. Then, you add the wet ingredients to a blender, until the liquid mixture is combined well. Then you transfer the liquid mixture into the bowl with the dry ingredients and fold in the zucchini and chocolate chips.
From there, you transfer the batter to a parchment-lined loaf pan, add more chocolate chips on top, and BAKE! Since the baking time is 50-55 minutes, I just go get other chores around the house done. It’s no big deal, folks!
How to store this amazing chocolate chip zucchini bread
To store this bread, I recommend placing it in an airtight container and storing it in the refrigerator. It will stay fresh for up to one week. You can also freeze this loaf! To do that, make sure to slice it beforehand and place a small piece of parchment paper in between each slice, so that the slices don’t stick together. This also makes it super easy to pop out one slice at a time, when ever the craving hit!
If you make this recipe, be sure to leave a comment and a rating below! This helps other readers decide whether to try out this recipe and it also helps it appear in Google searches! If you are on Instagram, feel free to tag me in your creations so I can see them and repost on my IG stories! Enjoy! xx
Ingredients
- 1 ¾ cup almond flour
- ¼ cup cacao powder
- ¼ cup melted coconut oil
- ½ cup almond butter
- 2 eggs
- ¾ cup dairy free chocolate chips + 1/4 cup extra to sprinkle on top
- ½ cup maple syrup (or coconut sugar)
- 1 tsp baking soda
- 2 medium size zucchini, grated (about 1/2-3/4 cup)
- pinch sea salt
Instructions
- Preheat oven to 350 F.
- Line a loaf pan with parchment paper (oil the inside first so it sticks).
- Grate the zucchini and then press it well between paper towels to remove as much moisture as possible.
- In a medium bowl, whisk together the almond flour, cacao, baking soda, and sea salt.
- In a blender, add melted coconut oil, eggs, almond butter, and maple syrup (or coconut sugar).
- Blend for about 15-20 seconds, until just combined.
- Pour wet ingredients into the bowl with the dry ingredients.
- Fold in the zucchini and the chocolate chips. Batter should be thick!
- Pour batter into the loaf pan and use a spatula to make sure it’s even.
- Sprinkle the remaining chocolate chips on top.
- Bake for 50-55 min or until firm (mine is perfect at 50!)
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
Fabulous!! I’ve made this bread so many times it’s a crowd pleaser.
I am so happy to hear that, Pamela! Thank you!
This has become my go-to recipe for a chocolate fix! I subbed 2 flax eggs and it worked perfectly. I’ve baked it as mini bundt cakes and as brownies to reduce baking time and it’s delicious just about any way you make it! My favorite is in a square brownie pan, frosted with a vegan chocolate ganache! SO GOOD, thank you!
Joanna, I am so thrilled that you loved this recipe so much! Thank you so much for making it, and for leaving such a sweet review!
I made these to bring to a family get together where 2 members cannot eat dairy and one of them also cannot eat gluten. It was a huge hit with everyone including those without dietary restrictions. No one could believe it was gluten-free and dairy-free. It is perfectly chocolatey without being overly sweet. Delicious!
Yay! Oh, I’m so thrilled to hear that, Dawne! Thank you so much for sharing such a sweet review!
My husband and I love this recipe! I have made alterations including substituting apples for zucchini as well as putting it in a Bundt tin (doubled the recipe) with success.
Loved this recipe. I had to cook about 15 minutes longer which left the outside a little crispy while the inside was still soft. It created a brownie-ish texture, which I really enjoyed. May try baking in a 9×9 and reducing the cook time next.
That sounds really YUMMY! Thank you for sharing!
Can you substitute something for the eggs in this recipe? I have high sensitivity to both gluten and eggs and have a hard time finding baking recipes that omit both!
Hi! People have made it with flax eggs and had success!
Hello,amazing receipe..!!i need help!!is there any formula to develop your own cake receipe???trying to make paleo bakes!!!substituting wholewheat with almond flour as 1:1.but i still want to know the formula for developing receipes.can you please help?
Trial and error! You need to spend time testing different ingredient combinations.
The flavor of mine came out really good but I think mine is more dense than the one in the picture. It was really thick And difficult to mix in the zucchini and chips. I added a little bit of milk to help mix through. I used swerve instead of maple syrup. Not sure if that would have changed the consistency.
hmmm i actually have never baked with swerve so im not sure! but i hope you enjoyed the recipe!
Loooooove this recipe. It’s my go to for all things chocolate as well as the tahini chocolate chip cookies. Totally life changing!!!!!!
Question: What can I use instead of eggs and how much of it?