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Top view of eight slices of chocolate zucchini bread on a white plate

Chocolate Zucchini Bread

This Chocolate Zucchini Breadis deliciously moist and the perfect healthy  breakfast or snack to use up your summer zucchini. This quick bread recipe is easy to make with almond flour, maple syrup and bursting with a rich chocolate flavor. It's also paleo-friendly, gluten-free, dairy-free and refined sugar-free with low carb and keto sweetener options.

Course Breakfast, Dessert, Snack
Cuisine American
Keyword chocolate zucchini bread, paleo bread, quick bread
Prep Time 10 minutes
Cook Time 5 hours 50 minutes
Servings 10 servings
Calories 242 kcal
Author Kelly

Ingredients

  • 3 large eggs
  • 1/4 cup creamy almond butter
  • 1/4 cup unsweetened applesauce , may sub with mashed banana OR pumpkin puree for low carb / keto
  • 1/3 cup maple syrup , may sub with SF liquid sweetener for keto
  • 1/4 cup coconut sugar , may sub with granulated sweetener for low carb
  • 1/2 Tbsp apple cider vinegar
  • 1 cup grated zucchini
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 2/3 cups superfine almond flour
  • 1/4 cup coconut flour
  • 1/3 cup cacao powder
  • 1/8 tsp fine sea salt
  • 3/4 cups dairy-free chocolate chips , divided ( we like Hu's Kitchen Gems or Lily's Sweets )

Instructions

  1. Preheat oven to 350 F. Grease and line an 8.5 x 4.5 inch loaf pan with parchment paper. Set aside.

    Top view of wet ingredients added to a bowl for gluten free chocolate zucchini bread
  2. In a large bowl, beat the eggs then whisk in the almond butter, applesauce, maple syrup, coconut sugar, apple cider vinegar and vanilla until well combined.

    Grate zucchini using a box grater. Wrap in a kitchen towel, paper towels or a nut milk bag and squeeze well to remove the excess water. Drain and add to the wet ingredients and stir to combine.

    Top view of zucchini muffin batter in a clear mixing bowl
  3. Place a large mesh sieve on top of the bowl, and sift in the baking soda, almond flour, coconut flour, cacao powder and salt and stir until the batter is well mixed. Fold in 1/2 cup of the chocolate chips, reserving the rest for topping.

    Top view of chocolate chips added to a bowl for the batter to make healthy chocolate zucchini bread
  4. Pour the batter into the prepared loaf pan and sprinkle the rest of the chocolate chips on top.
  5. Bake for 50-55 minutes or until a toothpick comes out clean. Allow to cool completely before slicing.

    Close-up top view of five slices of chocolate zucchini bread on a white plate

Recipe Video

Nutrition Facts
Chocolate Zucchini Bread
Amount Per Serving (1 slice)
Calories 242 Calories from Fat 108
% Daily Value*
Fat 12g18%
Sodium 1mg0%
Carbohydrates 17g6%
Fiber 6g24%
Sugar 15g17%
Protein 9g18%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.