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    Home » Diet » Paleo » Paleo Double Chocolate Zucchini Bread

    Paleo Double Chocolate Zucchini Bread

    Published: Aug 23, 2019 · Modified: Dec 21, 2021 by Monica Stevens Le · 11 Comments

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    close up shot of paleo chocolate zucchini bread
    slices of paleo chocolate zucchini bread
    close up of double chocolate zucchini bread slices

    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.

    overhead shot of a loaf of zucchini bread with chocolate chips on top

    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 9x5" or 8x4" loaf pan with parchment paper and set aside.

    chocolate zucchini bread dry ingredients in a food processor

    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.

    chocolate zucchini bread batter in a food processor and pan

    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.

    close up of slices of zucchini bread with cacao and chocolate chips

    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.

    stack of double chocolate zucchini bread slices

    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.

    side angle shot of double chocolate zucchini bread

    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? 🙂

    close up shot zucchini bread with chocolate

    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

    This super decadent paleo chocolate zucchini bread is so moist and the perfect breakfast, dessert or on-the-go snack for you. This zucchini bread is gluten free, dairy free and refined sugar free. #paleo #zucchinibread #glutenfree #chocolate

    Double Chocolate Zucchini Bread

    This super decadent and moist 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!
    4.87 from 22 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
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    Servings 12
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 12
    Calories: 287kcal
    Author: Monica Stevens Le

    Ingredients

    • 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*

    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.
    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.

    Nutrition

    Calories: 287kcal | Carbohydrates: 22g | Protein: 8g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 221mg | Potassium: 264mg | Fiber: 3g | Sugar: 12g | Calcium: 86mg
    Monica Stevens Le
    Monica Stevens Le

    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.

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    Comments

    1. Janet says

      January 14, 2021 at 10:37 am

      Could I use almonds instead of cashews? My gallbladder can't handle cashews 😔

      Reply
      • Monica Stevens Le says

        January 14, 2021 at 9:18 pm

        Hi!!!! You can use almond flour, yes. Update me! 🙂

        Reply
    2. Natalie Leventis says

      December 22, 2020 at 10:26 am

      Looks delicious!! I really want to try out this recipe, but I have a sensitivity to eggs - do you think an egg substitute would work here?

      Reply
      • Monica Stevens Le says

        December 23, 2020 at 2:57 pm

        I think you could get away with using an egg replacement like flax eggs... can you try and update me? 🙂

        Reply
    3. Maria says

      November 04, 2020 at 6:39 pm

      It’s perfect5 stars

      Reply
    4. Gwen says

      September 01, 2020 at 4:01 pm

      I made 2 different Chocolate zucchini bread recipes, and I like this one the best. Especially gluten free! It was so decadent and most compared to the other recipe I had used. We taste tested it and this one won. Also, so easy to make using my food processor! Thanks I love it! We couldn't stop eating it!5 stars

      Reply
      • Monica Stevens Le says

        September 01, 2020 at 4:04 pm

        This makes me so happy to hear... that it stands up to "regular" zucchini bread 🙂 Thank you for this!

        Reply
    5. Anna Kennedy says

      July 13, 2020 at 8:15 am

      Best paleo zucchini bread recipe I’ve tried yet!5 stars

      Reply
      • Monica Stevens Le says

        July 13, 2020 at 10:54 am

        That makes me so happy to hear, wow yay!!!!!! 🙂

        Reply
    6. Brittany Martin says

      April 01, 2020 at 3:50 pm

      Seriously A-mazing!!!! I crave this chocolatey deliciousness all the time. Awesome recipe!5 stars

      Reply
      • Monica Stevens Le says

        April 01, 2020 at 4:01 pm

        That makes me so happy to hear. It is one of my favorites!

        Reply

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    Monica

    Hi! I’m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read More…

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