Paleo Chocolate Zucchini Bread

Paleo, Gluten-Free, Dairy-Free, Refined Sugar-Free, Minimal Ingredients, Easy

A delicious Paleo chocolate zucchini bread that is light, airy, and moist. This recipe is perfect for using up extra zucchinis and is 100% kid-approved.

Displayed Paleo Chocolate Zucchini Bread

For the past two weeks, we’ve been pulling in 4 to 6 new zucchinis a day. Yes, a day. Between making zoodles, freezing, and giving them away, I’ve been working hard coming up with delicious Paleo recipes, like this Paleo chocolate zucchini bread.

This bread is light, airy, and moist, plus 100% kid-approved. My boys each loved this bread so much; I made them into muffins for on-the-go snacks!! Check out the recipe here.

For this recipe, I did not add chocolate chips but left it as an option in the recipe below. Also, if you have picky eaters (husband included), I suggest peeling the zucchini before shredding! 😉

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your chocolate zucchini bread turned out, so please leave a comment and share it with your friends and family.

How to ‘Sweat’ Shredded Zucchini

To sweat a zucchini simply means to remove excess water, but it’s an important (and very easy) step you won’t want to skip!

1. Shred zucchini onto a kitchen towel, cheesecloth, or paper towel, spread out into a thin layer.

2. Sprinkle 1/4 teaspoon of sea salt onto the shredded zucchini and allow to sit for 10 minutes.

3. After 10 minutes, wring out the zucchini over the sink and remove the excess water. Set aside until ready to use.

How to Make Paleo Chocolate Zucchini Bread

1. Preheat the oven to 350 degrees. Line a bread pan with parchment paper.

Tip: The parchment paper is used to remove the bread easily from the pan once baked and makes for easy cleanup! If you do not have parchment paper on hand, grease your bread pan with coconut oil.

2. In a large bowl, whisk together almond flour, cacao powder, baking soda, and salt.

3. In a small bowl, whisk avocado oil, coconut sugar, and eggs, then pour into the large bowl and stir until combined.

4. Next, fold in the shredded zucchini with a spatula (and chocolate chips if you desire).

5. Pour batter into the prepared bread pan and spread evenly across the pan with a spatula.

6. Bake in the preheated oven for 45 to 50 minutes or until the top is firm or a toothpick comes out clean. Allow bread to cool in the pan completely before serving.

Plated Paleo Chocolate Zucchini Bread

How to Store Paleo Chocolate Zucchini Bread

Store chocolate zucchini bread in an airtight container on the counter for 2 days or up to 5 days in the refrigerator.

If you do not have a large family, cut chocolate zucchini bread into slices and place in between parchment paper and freeze in an airtight freezer-safe container. Remove slices out as needed and defrost in the microwave or in the toaster.

Essential Equipment for Making Paleo Chocolate Zucchini Bread

Bread Pan – The bread pan ensures the shape of your bread to resemble a loaf! Layer your bread pan with parchment paper for a mess-free finish and easily remove the bread for slicing.

Cut Paleo Chocolate Zucchini Bread

More Delicious Paleo Bread Recipes

Paleo Banana Bread – Made with coconut flour and naturally sweetened with bananas, this will surely please even the pickiest of eaters!

Homemade Paleo Bread – A homemade Paleo bread that is made with grain-free alternative flours and yeast for a bread-like finish. Perfect for making sandwiches and French toast.

Paleo Pumpkin Bread – Delicious and moist bread filled with all the fall pumpkin flavors.

Basic Staples for Making Paleo Chocolate Zucchini Bread

Almond Flour –For this recipe, I used blanched almond flour and found that it gives this bread the best texture and taste when compared to other alternative Paleo flours.

Unsweetened Cacao Powder – Cacao powder is made by cold-pressing unroasted cacao beans – leaving all the living enzymes and nutrients in place. Which is very different than cocoa powder. Cocoa powder is roasted at high temperatures that change the molecular structure, which lowers the nutrient value.

Avocado Oil – Avocado oil has a very mild to non-existent flavor and gives this bread a moist and light taste and texture.

Coconut Sugar – Coconut sugar is a natural sweetener with a lower glycemic index. It can also be swapped out for equal parts of honey or maple syrup (this may change the taste and texture).

Eggs – It’s best to source local eggs from pasture-raised chickens. If your location and budget do not allow for this, store-bought pasture-raised or organic eggs are second to best.

Zucchini – Its always best to choose local or organic when you can. If using conventional zucchini, make sure to wash and peel (if desired).

Paleo Chocolate Chips (optional) – You can use my homemade Paleo chocolate recipe featured in my Paleo Chocolate Covered Strawberries post. Make the chocolate and pour it into a chocolate chip mold, place in the refrigerator until hardened.

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Sliced Paleo Chocolate Zucchini Bread
Cut Paleo Chocolate Zucchini Bread
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Paleo Chocolate Zucchini Bread

A delicious Paleo chocolate zucchini bread that is light, airy, and moist. This recipe is perfect for using up extra zucchinis and is 100% kid-approved.
Course Breakfast, Dessert, Snack
Keyword bread, Chocolate, grain free, zucchini
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Calories 181kcal
Author Angela Blanchard

Equipment

  • Bread Pan

Ingredients

optional

Instructions

  • Preheat the oven to 350 degrees. Line a bread pan with parchment paper.
  • In a large bowl, whisk together almond flour, cacao powder, baking soda, and salt.
  • In a small bowl, whisk avocado oil, coconut sugar, and eggs, then pour into the large bowl and stir until combined.
  • Next, fold in the shredded zucchini with a spatula (and chocolate chips if you desire).
  • Pour batter into the prepared bread pan and spread evenly across the pan with a spatula.
  • Bake in the preheated oven for 45 to 50 minutes or until the top is firm or a toothpick comes out clean. Allow bread to cool in the pan completely before serving.

Nutrition

Calories: 181kcal | Carbohydrates: 9g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 165mg | Potassium: 63mg | Fiber: 3g | Sugar: 4g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.

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