sliced chocolate zucchini bread on cutting board
Recipes,  Snacks & Treats

Double Chocolate Zucchini Bread

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It’s summer which means ZUCCHINI season! It’s easy to get zucchini’s year round, but in the summer they are often cheaper at the grocery store. You can also find them easily at a farmer’s market. There is a plethora of zucchini recipes out there, but some of may favorite ways to use it include adding it to stir-fries, veggie-filled pasta sauce, and smoothies. Or my personal favorite, baked goods! Anywhere to add an extra serving of veggies is a win in my book. I have a Zucchini Banana Bread recipe from last year, but wanted to make a chocolate version (because who doesn’t love chocolate?!) I was not sure how this was going to turn out, as I went out of my comfort zone using coconut flour, but after one bite I knew we had a winner! This paleo, gluten-free, and dairy-free double chocolate zucchini bread is moist, decadent, and chocolate heaven without the guilt!


Coconut Flour?

This recipe uses coconut flour. If you’ve never heard or baked with coconut flour it’s different than your usual baking flour. It is made from dried coconut meat, is naturally gluten-free, and is relatively low-carb with more fiber, protein, and fat than your average grain flour. Coconut flour is VERY absorbent, needing lots of moisture, and a little bit goes a long way. Because of this, you CANNOT substitute 1:1 the coconut flour with all-purpose or whole wheat flour. Additionally, this is why many recipes with coconut flour uses more eggs and liquid than traditional baked goods. If you’re interested in doing more baking with coconut flour, here’s a list of some other recipes!

What else is in this Double Chocolate Zucchini Bread?

This recipe adheres with the paleo diet, including many baking staples including almond flour, coconut oil, unsweetened cocoa powder, and maple syrup. Applesauce adds moisture and natural sweetness. Additionally, there are 2 regular eggs to balance out the coconut flour. You can try flax eggs to keep this recipe vegan, but I have not tried it. And of course, to make this DOUBLE chocolate, this recipes needs chocolate chips! To keep it paleo, make sure you use dairy free chocolate, otherwise use whatever chocolate chips or chopped chocolate you have on hand. Our personal favorite for baking is Enjoy Life Dark Chocolate Chips. They are the perfect size with only two ingredients: unsweetened chocolate and cane sugar!


Let’s Make It!

This recipe is relatively easy to make, needing only one bowl. The first step is to freshly shred your zucchini. I do this using my food processor with the shred attachment, but you can also do this by hand with a hand grater.

After shredding, place the zucchini in a couple paper towels or a tea towel and squeeze as much extra moisture out the zucchini. Next, mix the zucchini with the rest of the wet ingredients in a medium mixing bowl. Add in the dry ingredients, making sure to fully combine all the flours and cocoa powder. Finally, fold in your chocolate chips.

Pour the batter into a prepared loaf pan, top with extra chocolate chips if desired, and bake at 350 for 55 minutes or until a knife/toothpick comes out clean. Test your patience and let the loaf cool, and then slice and enjoy!

slice of chocolate zucchini bread

This Double Chocolate Zucchini Bread lasted less than 24 hours in our household, and I doubt it will last much longer in yours! It tastes delicious on its own, but also very tasty with some ice cream and/or whipped cream for dessert. Or add some nut butter and treat yourself for breakfast! So the next time you see some zucchini at the store or farmer’s market, pick up an extra one to give this recipe a try! I’m confident you’ll enjoy this recipe just as much as we did:) If you make it, let us know by commenting here or show us your creation on instagram and tag us @wholesomeandhappylife ! Happy Summer and Happy Baking:)

chocolate zucchini bread

Double Chocolate Zucchini Bread

Becca Schulte
This zucchini bread is paleo, gluten free, dairy free and filled with chocolatey goodness. Plus a serving of vegetables makes this dessert one to not be missed
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Breakfast, Dessert, Snack
Servings 1 loaf

Ingredients
  

Wet Ingredients

  • 1 1/4 cup shredded zucchini about 1 medium zucchini
  • 2 eggs room temp
  • 1/4 cup coconut oil melted and cooled
  • 1/3 cup pure maple syrup
  • 1/2 cup unsweetened applesauce

Dry Ingredients

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/3 cup cocoa or cacao powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup chocolate chips + more for topping dairy free if necessary

Instructions
 

  • Preheat oven to 350 degrees and prepare a 9in loaf pan with parchment paper or grease
  • Shred fresh zucchini using a hand grater or food processor. Squeeze out as much liquid as you can using paper towels or a cheese cloth
  • In a medium mixing bowl, add zucchini and the rest of the wet ingredients. Whisk the eggs and combine thoroughly together
  • Add the dry ingredients and mix until all the flours and cocoa powder are completely combined
  • Fold in chocolate chips
  • Pour batter into prepared pan and add extra chocolate chips if desired
  • Bake at 350 for 55 minutes or until knife/toothpick comes out cleans. Let cool before slicing.
  • Enjoy!
Keyword chocolate, dairy free, gluten free, healthy desserts, healthy snacks, hidden vegetables, paleo, zucchini

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