Do you have a zucchini that is about to go bad? You’re not alone. The zucchini has become one of the most popular vegetables in America, and it’s easy to see why. It’s versatile enough to be used in both sweet and savory dishes- but what if you can’t get past the idea of eating squash for breakfast? Fear not! There are plenty of delicious ways to use up your extra zukes without resorting to eating them raw or roasted. So why not try some Paleo Chocolate Zucchini Bread Recipe instead?
The day is finally here! We’ve been waiting patiently for the warm weather to set in, and it’s finally time for us to enjoy all of those fresh zucchini that we’ve been craving. I’m so excited about this recipe because it combines two of my favorite things: chocolate and zucchini bread. The best part? This recipe is totally paleo-friendly, meaning no grains or dairy in sight! This bread is moist, slightly sweet, and has an earthy zucchini flavor.
This Paleo Chocolate Zucchini Bread is sooo incredibly moist, and truly delicious. Best of all, it is lower in carbs, and gluten-free for my daughter.
Ingredients:
- 1 cup of zucchini – remove excess moisture with a paper towel
- 1 1/4 cup almond flour
- 1/4 cup + 1 tablespoon Dutch-processed cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon. baking soda (non-reactive, but technically not Paleo)
- 3 large eggs
- 2 tablespoons coconut or olive oil
- 1/4 + 1 tablespoon raw honey
- 1 tablespoon vanilla extract
- 1/2 cup dairy-free chocolate chips
Directions:
- Pre-heat your oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper and set aside.
- Add your zucchini to a food processor and process. Remove excess moisture from zucchini by gently squeezing it with a paper towel. You don’t want to squeeze it completely dry, you just do not want it sopping wet. Clean your food processor, dry it and prepare it for your dry ingredients.
- Whisk your flour, baking powder, and salt together. Add it to your food processor along with the cocoa powder.
- Add your eggs, oil, honey, and vanilla extract to the food processor and pulse to combine.
- Pour your batter into your prepared loaf pan.
- Place it in the oven for 35-40 minutes. Use a toothpick inserted into the center of the loaf to ensure it is done. Once done, sprinkle the top with the 1/2 cup of dairy-free chocolate chips. Return to warm oven for 1 minute to slightly warm/melt the chips.
- Keep in mind that this bread is VERY moist, and so delicious. Serve warm, and store any leftovers in an airtight container on the counter for up to 2 days.
Freezer Storage
Freezing paleo chocolate zucchini bread is the perfect way to keep your favorite healthy loaf on hand at all times. This recipe for a gluten free, dairy free, and refined sugar-free dessert tastes just as good cold as it does fresh from the oven.
To freeze this delicious treat, follow these simple steps:
1) Allow your bread to cool completely before wrapping it tightly in plastic wrap. If you are only freezing slices, add the to a baking sheet and freeze for 2 hours. Once frozen, vacuum seal, or wrap them in plastic wrap and place them in an airtight storage bag or container.
2) Place wrapped bread into an airtight freezer bag or container and store in the freezer until you’re ready to enjoy! Enjoy within 30 days for best taste.
More Quick Bread Recipes to Try
Paleo Chocolate Zucchini Bread
Equipment
- Loaf pan
- Oven
- food processor
- Measuring cups and spoons
Ingredients
- 1 cup shredded zucchini *remove excess moisture with a paper towel
- 1¼ cups almond flour
- ¼ teaspoon salt
- ½ teaspoon baking soda (non-reactive, but technically not Paleo)
- ¼ cup + 1 tablespoon Dutch process cocoa powder
- 2 large eggs
- 2 tablespoon olive oil can also use coconut oil
- ¼ cup + 1 tablespoon raw honey
- 1 tablespoon vanilla extract
- ½ cup dairy-free chocolate chips *optional
Instructions
- Pre-heat your oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper and set aside.
- Add your zucchini to a food processor and process. Remove excess moisture from zucchini by gently squeezing it with a paper towel. You don’t want to squeeze it completely dry, you just do not want it sopping wet. Clean your food processor, dry it and prepare it for your dry ingredients.
- Whisk your flour, baking powder, and salt together. Add it to your food processor along with the cocoa powder. Add your eggs, oil, honey, and vanilla extract to the food processor and pulse to combine.
- Pour your batter into your prepared loaf pan.
- Place it in the oven for 35-40 minutes. Use a toothpick inserted into the center of the loaf to ensure it is done. Once done, sprinkle the top with the 1/2 cup of dairy-free chocolate chips. Return to warm oven for 1 minute to slightly warm/melt the chips.
I made this recipe tonight but may have botched it. Could you please clarify the amount of cocoa powder? I used 1/4 cup, and it may have been too much. Thanks!!
Hi Genevieve, it is indeed 1/4 cup. The thing is, if it turned out moist-or you thought it was too moist, it is suppose to be that way-not raw, but really moist from the zucchini. What issue did you find you had?
Hi Amy, just wanted to tell you how AMAZING this zucchini bread is. This was a good way to use up some of my zucchini and I added in a carrot as well. If only almond flour wasn’t so expensive…. ($12 a bag?!!)
I know! It stinks that it is pricey :/ Glad you enjoyed it! I will have to try carrot too!