Last updated on September 22nd, 2019
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!
Just wanted to let you know this chocolate zucchini bread recipe is sponsored by Bob’s Red Mill.
Why is this double chocolate zucchini bread 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.
Seriously, why didn’t I think to mix vegetables with chocolate earlier on? 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
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.
How to make this recipe
Preheat the oven to 350 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a 9×5″ or 8×4″ 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.
Why have I used raw cashews in this recipe?
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.
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.
Even Tim said that he was into this chocolate zucchini bread. The man does NOT like breads.
It doesn’t matter how delicious I make them, he is usually not impressed. However, I did so happen to change his mind with paleo chocolate zucchini bread.
Go me! The man can be hard to please. Just kidding.
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:
This post is sponsored by the lovely folks at Bob’s Red Mill. Thank you for allowing me to continue creating such incredible content by supporting relationships with incredible brands and companies that The Movement Menu enjoys working with! Opinions will always remain 100% my own!
Double Chocolate Zucchini Bread
- 1 cup raw cashews
- 1 1/2 cups almond flour
- 1/2 cup cacao powder or unsweetened cocoa powder
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 1 1/2 cups zucchini peeled and grated
- 1/2 cup dark chocolate chips split in two *OPTIONAL*
- 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!
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.