Paleo Double Chocolate Zucchini Bread Recipe

Seriously, why didn't I think to mix vegetables with chocolate earlier on? This super decadent and moist paleo double chocolate zucchini bread is the perfect breakfast, dessert or on-the-go snack for you. It's super rich and luscious but is secretly healthy. Gluten free, refined sugar free, and completely paleo. Your whole family will love it!

Why this Paleo double chocolate zucchini bread is the best

Wait, what? HOLY ZUCCHINI!  This stuff is phenomenal.

If you are looking to incorporate some green vegetables into your dessert and breakfast, look no further.

This chocolate zucchini bread is the perfect go-to breakfast treat.

• Texture is spot on. It is both hearty yet moist and luscious!
• The bread freezes well, so be sure to make two batches and freeze one for later (either in individual slices or altogether.)
• It's completely gluten free, dairy free and refined sugar free.
• It's loaded with zucchini... umm hello! If you have a picky child, give them some dessert with zucchini in it 😉
• It makes for a perfect party treat or birthday/special occasion dessert to serve
• It's a great, and sneaky, way to get your kid to eat veggies

You are seriously going to love grabbing a slice of this moist, decadent, and luscious bread for a quick pick me up. I make it throughout the year multiple times, and my family is grateful! Ha.

What you need to make double chocolate zucchini bread

Dry ingredients:

• 1 cup raw cashews
• 1 ½ cups almond flour
• ½ cup cacao powder or unsweetened cocoa powder
• ½ teaspoon sea salt
• 1 teaspoon baking soda
• 1 ½ cups zucchini peeled and grated
• ½ cup dark chocolate chips split in two *OPTIONAL*

Wet ingredients:

• ½ cup pure maple syrup
• ¼ cup coconut oil
• 1 teaspoon pure vanilla extract
• 4 large eggs

How to make this chocolate paleo zucchini bread recipe

Preheat the oven to 350 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a 9x5" or 8x4" loaf pan with parchment paper and set aside.

In a food processor, pulse raw cashews for 45 seconds to 1 minute. Pulse a few seconds at a time, being careful you do not turn them into cashew butter. You want the texture to be coarse but not too chunky.

Add almond flour and cacao powder. Pulse a few times until well combined. Add sea salt and baking soda. Pulse a few times again.

Pulse in maple syrup, coconut oil, vanilla extract and eggs. Combine until smooth throughout. Add the zucchini and pulse just a few times. Stir in half of the dark chocolate chips.

Transfer batter to the parchment-lined loaf pan. Tap hard on the counter a few times to release all of the air bubbles. Top off with the rest of the chocolate chips. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Let sit and cool off for about 30 minutes before transferring to a wire rack to cool completely. Be patient. Be sure not to transfer the bread until it is ready to be handled. It can easily fall apart if it's hot when you take this step.

What substitutions can you make in chocolate zucchini bread?

Instead of coconut oil, you can use melted grass-fed butter or ghee.

Feel free to use honey instead of pure maple syrup.

If you want to use low carb or sugar free chocolate chips, go ahead.

You could also omit the chocolate chips entirely. The bread is chocolate-y enough on its own with the cacao powder. The chocolate chips just add an additional "wow" factor, I'd say.

Other than that, there aren't any substitutions I'd actually recommend or stand behind.

If you are looking for a low carb option for chocolate zucchini bread, I'd recommend this one here. It's made with coconut flour and looks fabulous.

If you are running out the door and heading to work or really anywhere, slice yourself a piece and throw it in the toaster.

You can top it off with some warm butter or just take it as is.

Toasted or not, this zucchini bread is the bee's knees.

Why have I used raw cashews in this recipe?

I prefer using a mixture of raw cashews and almond flour in many of my breads and loaves.

The reason is that raw cashews lend a buttery texture and flavor that almond flour cannot accomplish on its own.

Are you peeping the inside of this moist deliciousness?! The texture is seriously out of this world.

I brought over the entire loaf (minus two pieces) to my neighbor's daughter's 4th birthday party. Her sister-in-law was hounding me to write down the recipe for her.

Well, what are you waiting for?! This paleo double chocolate zucchini bread would make the perfect treat for your next family get together or holiday party.

It's so darn moist without turning mushy, and I think that's truly one of the best parts.

The other best part? You don't need to worry about getting the moisture out of the shredded zucchini. The recipe accounts for it and turns out so darn delicious.

I can't wait for paleo double chocolate zucchini bread to become a baking staple in your kitchen.

I'd love to hear what you think if you do make it... don't be shy, okay? 🙂

More easy paleo desserts like this:

One Bowl Vegan Chocolate Banana Bread

Best Low Carb Chocolate Chip Cookies

5 Minute Chocolate Chip Blondies

Easy Paleo Pumpkin Bread

Paleo Carrot Bread with Walnuts

Gluten Free Zucchini Bread

Double Chocolate Zucchini Bread

Monica Stevens Le

This super decadent and moist double chocolate zucchini bread is the perfect breakfast, dessert or on-the-go snack for you. Gluten free, refined sugar free and completely paleo.

4.87 from 23 votes

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12

Calories 287 kcal

Equipment

• 1 Food processor

Ingredients

  

1x2x3x

• 1 cup raw cashews
• 1 ½ cups almond flour
• ½ cup cacao powder or unsweetened cocoa powder
• ½ teaspoon sea salt
• 1 teaspoon baking soda
• ½ cup pure maple syrup
• ¼ cup coconut oil
• 1 teaspoon pure vanilla extract
• 4 large eggs
• 1 ½ cups zucchini peeled and grated
• ½ cup dark chocolate chips split in two *OPTIONAL*

Instructions

 

• Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Line a 9x5" or 8x4" loaf pan with parchment paper and set aside.
• In a food processor, pulse raw cashews, almond flour and cacao powder until well combined. Add sea salt and baking soda. Pulse a few times.
• Pulse in maple syrup, coconut oil, vanilla extract and eggs. Combine until smooth throughout. Add the zucchini and pulse just a few times. Stir in half of the dark chocolate chips.
• Transfer batter to the parchment-lined loaf pan. Tap hard on the counter a few times to release all of the air bubbles. Top off with the rest of the chocolate chips. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
• Let sit and cool off for about 30 minutes before transferring to a wire rack to cool completely. Serve right away!

Notes

Instead of coconut oil, you can use melted grass-fed butter or ghee.

Feel free to use honey instead of pure maple syrup.

If you want to use low carb or sugar free chocolate chips, go ahead.

You could also omit the chocolate chips entirely. The bread is chocolate-y enough on its own with the cacao powder. The chocolate chips just add an additional "wow" factor, I'd say.

Nutrition

Calories: 287kcalCarbohydrates: 22gProtein: 8gFat: 20gSaturated Fat: 8gCholesterol: 55mgSodium: 221mgPotassium: 264mgFiber: 3gSugar: 12gCalcium: 86mg

Keyword chocolate zucchini bread, Easy Gluten Free Zucchini Bread

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