Go Back
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


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


  • 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