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+ servings

Paleo Chocolate Chip Zucchini Bread

5 from 1 vote
Nicole Modic
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
SERVES 12 slices
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  • 1 3/4 cup almond flour
  • 1/4 cup cacao powder
  • 1/4 cup melted coconut oil
  • 1/2 cup almond butter
  • 2 eggs
  • 3/4 cup dairy free chocolate chips + 1/4 cup extra to sprinkle on top
  • 1/2 cup maple syrup (or coconut sugar)
  • 1 tsp baking soda
  • 2 medium size zucchini, grated (about 1/2-3/4 cup)
  • pinch sea salt


  • 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!