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Paleo Chocolate Zucchini Bread

chocolate zucchini bread recipe
Keep this Paleo Chocolate Zucchini Bread recipe in mind when your garden explodes with zucchini this summer.

I’ve created this Paleo Chocolate Zucchini Bread recipe to help gobble up all of the zucchini that emerges each summer in our gardens and CSA shares. This is a gluten-free, grain-free, dairy-free recipe for the entire family to enjoy.

Coconut oil, which studies have shown can help our immune systems mount resistance to viruses, is one of the ingredients that gives this bread a moist, rich texture. Sweetened with honey and a bit of vanilla stevia, this makes an excellent after-camp snack for the kids or a summer evening dessert with a cup of Iced Ginger Chai.

Paleo Chocolate Zucchini Breadprint

  1. In a food processor combine almond flour and cacao powder
  2. Pulse in salt and baking soda
  3. Pulse in eggs, coconut oil and honey, stevia, then zucchini
  4. Transfer batter to a greased 6.5 x 4 inch baby loaf pan, dusted with almond flour
  5. Bake at 350° for 35-40 minutes
  6. Cool for 2 hours
  7. Serve

Makes 1 loaf

When one of my taste testers had a slice, he said the seldom-used word gormandize came to mind. As in he wanted to “gormandize” the entire loaf. I confess, although I have a decent vocabulary, I had not a clue as to what this word meant, though by the look on his face could tell it was not a bad thing.

The summer marches on and the zucchini will keep growing and growing some more, so stay tuned for more zucchini-licious ideas! In the meantime, here are some Paleo zucchini bread recipes from other bloggers:


posted on June 26, 2013

  1. Leta

    What size pan did you use?

  2. Rebecca

    Looks good… just need a substitute for the stevia. It makes me wheezy/coughy… I assume due to my ragweed allergy. :( Would honey or maple syrup work?

  3. amanda

    Could I use some other flour besides the almond?

  4. Wendy

    What is the difference between cacao and cocoa powder? Can you substitute?

  5. Mia

    oh that looks simply scrumptious! ?

  6. Veronique

    Will try it without the zucchini. How do I make vanilla stevia with pure white stevia extract?

    • Joni

      I would take a vanilla bean split it down the middle and add the little vanilla pods to the liquid to make liquid vanilla stevia. I would also let it soak in the liquid for a good while first to build flavor. Or you can also just add a vanilla bean to the recipe as well and then just add the liquid stevia for sweetness.

  7. chris

    Can you use chia egg instead of eggs?

  8. Kimberly @ feedmyson.com

    Elana! Made this tonight. It was remarkable. Left out the stevia vanilla and just increased the agave by a tablespoon. Increased zucchini by a full cup. My husband could not believe there was zucchini as he could not see, feel or taste it.

    Made a drizzle by melting 1/2 cup Dagobi 74% chocolate drops, 1tsp grapeseed oil and 1/4 tsp of Luciano brand dark cherry balsamico. Bravo! Thank you for such a divine recipe.

  9. Cassie

    I realise you don’t reply to these Elana, but I’m hoping you read them… what I would LOVE is weights instead of measurements. It’s the only thing that has put me off buying your books, as I would have to convert them all & write all over the books.
    I assume it would make life easier for a lot of thermomix users out there, especially since we whizz up our almonds & measuring it in a cup AFTER turning into flour isn’t practical.

  10. Julia

    How much zucchini? Is there a sub for vanilla stevia?

  11. Amyella @ amyella.com

    I don’t have a baby loaf pan – can anyone recommend time adjustments (if necessary) for using an 8×8 baking pan? Also, would doubling the recipe make it work for a regular size loaf pan?

    Thanks!

    • QueenJellyBean

      Hi Amy – I’ve run into this while making Elana’s “Bread 2.0″. I regularly use my steel saucepan. You probably have a variety of sizes in your cupboard. I think the one I use is about 7 inches across. Just make sure the handle is oven-safe (some handles can be unscrewed/removed for baking purposes. Feel free to coat w coconut oil or parchment paper for various recipes. Happy baking! LMK if ti turns out ok (and what size pan you used.
      Bonus – if your saucepan has a lid – that’s nice to use as you eat the bread and store the rest in the fridge!

  12. Kristen@ changeofpaceforme.com @ changeofpaceforme.com

    Look amazing as always! :)

  13. Stéphanie

    Dear Elana
    I’ve been following your website for a few month and I really love it! I have no particular health issue but I just feel terrific (and lose weight) when I eat sugar and gluten free.

    I’m French, and that word “gormandize” comes from the French “gourmandise” which could mean greediness but also a delicious treat. When you say something is a real ” gourmandise” you obviously pay a great compliment to the cook!

  14. Liz

    Just made this recipe. Delicious! Made mini-muffins instead of a loaf and they turned out great.

    • Elena

      How long did you bake them in mini-muffin pans?? Also, did you use liners or just put them right in the pan?? And last question (sorry for the barrage of questions), if you put them right in the pan, what did you use to grease them? I’ve tried using just butter, but everything seems to stick when I go that route… would coconut oil work?

  15. Kelley

    Elana, I just made this today and it was amazing! I made one minor substitution (maple syrup for the honey). It tastes more like a brownie than bread. Definitely saving this recipe!

  16. Shelley

    This looks delicious! Has anyone tried a substitute for the eggs? I typically replace with applesauce or Ener-G egg replacer depending on the recipe. We can’t replace with a seed (like flax) because of allergies.

  17. The Healthy Apple @ TheHealthyApple.com

    This sounds amazing Elana! I can’t wait to make this over the weekend. Thank you!!

  18. Sarah

    Just wanting to know if anyone has tried doubling and making it in a regular-sized loaf pan…please post if so!

    If not…perhaps I’ll be the first to try. :) Can’t wait; I love chocolate-zucchini concoctions, and this comes just as a popular local stand unrolls their famous(wheat-filled) choc zucchini cake – I feel saved!

  19. Lulu Lime

    Awesome recipe. I used a regular sized loaf pan and it was fine. I baked it on the BBQ, because it was too hot to have the oven on (no AC here).

  20. Joan Cortez

    I made the chocolate zuchinni bread tonight. It was incredible how great it tasted. My whole family loved it.

  21. Jan

    I seem to be allergic to Almonds…which alot of the Paleo “Baking” recipes call for Almond Flour. I guess I can just try it and see how it turns out with Gluten free flour instead.

    • QueenJellyBean

      Jan – you may want to try to sub another kind of nut flour, or nut butter for the almond flour. Plain GF flour is very dry, whereas almond and other nut flours are composed of 50% fat. GF flour is almost fat free. If you can have sunflower seed butter, I’d try 1 1/4 cups of that in this recipe.

    • Tessa

      I am quite allergic to almonds, but hazelnuts don’t seem to bother me, so I have been using that to replace almond flour. Someone else on here mentioned sunflower seed flour. I would imagine that would be similar too- I’ll have to try it!

  22. Sarah

    Just made this, hot out of the oven. Soooo delicious! I omitted the stevia because my daughter is allergic, but added a Tbsp. of vanilla. It’s plenty sweet with the honey in my opinion. Instead of grating the zuc, I juiced six of them and used the leftover pulp, which was just enough since I had doubled your recipe to make it in a large loaf pan. (Leftover zuc juice is nice when mixed with apple juice and a slice or two of lemon juice.) Excellent recipe, will definitely make it again!

  23. Zucchini bread is great. Gluten-free zucchini bread is even better. And chocolate zucchini bread is best of all! I can’t wait to try this recipe!

  24. Stephanie@ Gluten Free Chocolate @ glutenfreecuisine.org

    This recipe looks delicious. I happen to be growing zucchini this year so I’m going to bake up a batch.

    I really love that you include both gluten and paleo recipes because they really do compliment each other.

    Best regards,

    Stephanie @ http://glutenfreecuisine.org

  25. Cat

    I doubled the recipe and baked it in a regular loaf pan. It is delicious! It did need an hour and ten minutes to be completely done. I think I used extra zucchini – the one I had at the time was a monster. I also used duck eggs, which are a bit larger. I did not include the stevia because it does not agree with me.

    Every loved it, especially my husband who does not care for zucchini. It is moist and not too rich or sweet. We like to toast the slices so that they are a bit crisp around the edges. Wonderful recipe. I imagine I will be baking this every week until the zucchini runs out.

  26. Alisha Lawrence

    Made this coconut flour as my children have almond allergies. Here are my replacements/substitutions. The rest I followed the recipe. Overall my loaves baked for an additional 13minutes. Check them frequently so you dont burn them! My children loved these tasty treats! I used a normal sized loaf pan!

    3/4 cup coconut flour in place of almond flour
    4 eggs instead of two
    1 teaspoon vanilla extract instead of vanilla stevia
    4T coconut oil

  27. Prisca

    I cannot wait to make this bread tomorrow. However, we do not any typem
    of sweeteners except for raw, 100% pure honey from our area. How do I convert this recipe to suit our preference, do I add more honey and if so how much? I never used stevia, so I am not sure how sweet it is. Thank you :-)

  28. IraBraceloff @ dietingrevisited.com

    Excellent recipe!! I wonder how could it be possible to make a chocolate bread using Zucchini. Definitely i am gonna try this at my home. I have made a pancake using Zucchini from http://www.dietingrevisited.com/zucchini-pancakes/. It came out very well. Thanks for the excellent recipe.

  29. Why is it called zucchini bread?

  30. Stacey

    Just made this. It is delicious but came out a little dry. Any suggestions? I followed the recipe with using agave instead of honey and used a slightly different size pan. I think it is 3.5 x 7 maybe.
    thanks!

  31. Joni

    I made this yesterday and did two loafs. I used 2 tsp stevia and 3 tab xylitol. I also added pecans and a good dose of vanilla I make myself. It was moist and taste wonderful. You could add maybe one more tab xylitol if you wanted it just a tad sweeter. But I loved it just the way it is. I think the extra liquid from my pure vanilla made this moist enough even though I did not use honey. I will make again for sure. A nice healthy treat.

  32. KK

    Delicious! Here are the modifications I made:

    *I doubled the recipe
    *4.5 tbsp of honey instead of 8 (I like to watch my added sweeteners)
    *No stevia
    *Add some dark chocolate chips (I may try with dried cherries next time)
    *I made them as muffins instead of bread since I didn’t have the mini bread loaf pans. Same temp but for approx 25 minutes.

    I ended up with 19 muffins, so you can probably just follow the original recipe and get 9 or 10 muffins out of it, or 1.5 X the recipe and get about 14 muffins.

    My husband felt I could probably reduce the amount of cocao powder (just by a tbsp or so), but I think it was really tasty as is. This is great for making breakfast in advance since I have enough muffins for several days.

    Thanks Elana for another amazing recipe!

  33. Becky

    Just made this and its quite nice, very chocolately and moist, I used maple instead of honey, thanks Elana!

  34. Louise

    Made this last night and it was delicious! I omitted the stevia and added a bit of regular vanilla extract, and I first squeezed out the liquid from the grated zucchini, but otherwise stuck to the recipe. Oh, and I doubled everything and baked it in disposable mini loaf pans (4 of them).

  35. Audrey

    Loved this recipe! My picky son couldn’t even tell that there was zucchini in it, he thought it tasted like a brownie.
    Only changes I made were…omitting the stevia and adding 1 Tbsp of vanilla extract (thanks to “Sarah” for commenting on that above). I also folded in 1/4 cup Enjoy Life mini chocolate chips at the end. Really yummy! Thanks Elana!

  36. Jennifer

    I doubled the recipe also and made a bunch of mini loafs. Some I sprinkled with home made chocolate chips. I also left out the stevia and added vanilla. So moist! Served with fresh raspberries. Couldn’t be any better! Making this for my boyfriends birthday cake!

  37. Mary @ facebook

    This was wonderful!! Your friend was right, you really do want to “gormandize” the entire loaf. The vanilla stevia does make a difference and it’s worth the investment. I’ll be making it again soon! Your brownies are great as well. Thank you. ;)

  38. Angela

    This is scrumptious and just made my second batch within the past week. I substituted flax meal for the eggs and made muffins instead. The muffins freeze nicely. I also added some extra crunch to the latest batch with some cacao nibs as well as cutting back on the honey & used regular vanilla extract. This was as good as the first batch.

  39. Audrey

    This is really good, thank you so much! This will be a regular on our list of paleo treats. Both of my teenage boys liked it, and no one knew it has zucchini, ha! It’s so good that it could be a birthday cake. Thanks again.

  40. Nora Wink

    I have just started making almond flour bread. Is it essential to use the magic line loaf pan 7.5 x3.5 x2.5 to obtain the sandwich size slices. I used a Teflon coated pan the size and didn’t get the height of sandwich size bread. It was delicious, but do I need to purchase a magic line loaf? Please let me know and explain the difference between the two types of pans. Thanks for any help.

  41. Marla

    I don’t have a mini loaf pan, so I baked your chocolate zucchini bread in lined muffin tins for about 24 minutes. They are delicious! I love all of your recipes, but I think this is one my new favorite. I’m going to freeze some for an occasional Paleo treat. Thank you so much for sharing your recipes. I really appreciate you!!

  42. Kylie

    Hi, has anyone made this loaf and freezed the slices?? and if so, do they defrost/microwave ok??
    Thanks

  43. Made this several times. Just tried it with green tomatoes and it is wonderful too!

  44. Mary Mayes

    Just made this and OMG! So delicious! I’ve been a fan since my celiac diagnosis and have now moved on to Paleo. I love your recipes, Elana! I added about a tbsp of espresso powder as I usually do to enhance the chocolate as I learned from Ina Garten. This was decadent! Love it!

  45. Brandi

    Can I use coconut flour?

  46. Lynette

    I’m out of almond flour. Can I use coconut flour instead?

  47. Elisabeth

    This was amazing! Super moist! I made a double batch and baked it in a larger loaf pan for about 1 he and it turned out great! I think the only alteration I would make next time is addingn a tad more cacao powder because I like that strong flavor.

  48. Natalie

    I just made it! Those who have, did it turn out kind of like a soufle texture?

  49. Cherie

    What can I use to replace the honey in order to keep the sugar down?

  50. Shannon Patino

    Made this bread today but baked it in 6 silicon Jack-o-lantern baking cups and used orange zest instead of vanilla stevia. They were not only adorable, but yummy. A huge hit with my kids. I baked this bread once before. I think it turned out better baked in the smaller baking cups. My whole family loves everything I have baked from your Web site.

  51. Shannon Patino

    Made this bread today but modified using orange extract instead of vanilla stevia and baking in 6 silicon jack-o-lantern baking cups. They were adorable and yummy. A huge hit with my kids. (I liked the flavor the orange extract added. Next time I am going to try with orange zest instead.) They wete so yummy and moist. My family and I love your recipes!

  52. I make a very similar recipe. Mine does have a tsp of raw apple cider vinegar and I’ve added 1/4 cup of coconut milk (canned). Love to make muffins instead of bread. Will try your recipe soon with the last of the summer zucchini.

  53. Julie

    Hi… Do you have a replacement suggestion for the stevia?

  54. Maggie

    This recipe is so good I’m afraid to be alone with the finished product for fear of eating it all at once! My husband and I substituted 1/3 cup of maple syrup for the honey and stevia. Then we added a capful of regular vanilla. We also squeezed the zuccini first into a bunch of paper towels to remove excess moisture. 30 minutes in he oven. The result is perfection.

  55. Pam

    I made mini-muffins. No stevia, a bit more honey. HOWEVER, the big deal is I threw them in my (old) vitamix rather than a food processor. So, instead of grating all the zucchini, I grated the first 3/4 cup then measured (4 ounces.) For the next batch I weighed out the zucchini, cut it in chunks, and threw it in the blender. Saved me a bit of time. (I do not have a food processor so all grating is done by hand.)

    My family loves these.

  56. I was shown on Pintrest this is Whole 30 approved, is this true?…I was so excited when I saw that and now reading the ingredients with the honey Im sad because I didnt think we could have that??

  57. Cyn

    Made the Choc/Zucchini Bread today. Its truly delicious. I have never cooked like this before. Paleo is a whole new world and so far I am loving it. Can’t wait to try many more new recipes. And to think I made this all in my Ninja. About 10 minutes and it was in the oven.

  58. megan

    This is insanely good – moist and full of chocolate flavor. I doubled the recipe and used regular almond meal. Ran short of almond meal and used about 1/3 cup coconut flour in place of it. Didnt use stevia – just added 1 tsp of vanilla. Added 1/2 cup of mini chocolate chips. This won’t last long in my house.

  59. Jessica

    I really enjoyed this recipe. I didn’t have mini loaf pans so I made these into muffins and baked for about 20 minutes. I also added a little more cacao powder and added vanilla extract. I will be making this again!

  60. Sarah

    I had great luck making this vegan & making them into muffins instead of bread to ensure it cooked easily. I substituted the eggs with ground flax meal & water.
    Ratio of egg to flax replacement is: One egg = one tablespoon ground flax meal plus 3 tablespoons of water. Therefore this recipe if you want to try vegan would be: 2 tablespoons ground flax, 6 tablespoons water mixed together & let stand for 5 minutes to thicken. I also had good luck reducing the sugar & only put in about one tablespoon of honey in total, with no stevia, but I used vanilla extract. Enjoy the vegan version :)

  61. kim

    any idea how this would turn out if I made it into muffins?

    • Susan

      Any quick bread can be made as muffins (which is nice to know if you are short on baking time). This recipe made 10 regular size muffins for me, but I added maybe a half cup more zucchini than it calls for. I baked them about 18 minutes. Made them with just the honey, no stevia, they were delicious.

  62. Holli

    Hi! This recipe sounds so good but I cannot have honey? Any ideas to replace the honey? Would it work to use sugar free syrup or should I try more coconut oil or swerve or more stevia? Also does the zucchini need to be dryed, or drained before putting in? Thanks I will look forward to your advice so I can make this, yum!

  63. Alex H

    I made this tonight but it turned out really dry. I had to use regular whole wheat flour since I didn’t have any almond flour. Could that have been the problem?

  64. Deborah

    This was delicious. It was also very easy to make. Thank you for all your great recipes, Elana!

  65. Jeffrey

    Hi there, I was thinking of subbing in some coconut flour or quinoa flour in place of about 1/3 of the almond flour. This would be to balance out the fat/carb ratio a bit (just for my own personal goals – nothing against this recipe; it looks delicious!).

    Do you have any advice on this? Is it a good idea or a bad idea? Do the different flours mix well or… is there one I should stay away from?

    Any help would be appreciated. Thanks!

  66. Marci

    Amazing bread! I used half honey & half Swerve (erythritol) to cut down on the sugar. I used butter instead of coconut oil and used 1/2 tbs more since I cut down on the honey. I baked it in my magic line pan & it worked perfectly. Yum, I will be making this a lot!

  67. Turned out most and delicious. I didn’t have the right size pan so I filled four individual mini loaf plans and cut baking time down to 27 minutes. Thanks!

  68. Irene P.

    This is one great recipe and will be making another loaf tomorrow. I grated more zucchini than I needed and of course I don’t want the zucchini to go bad, can’t have that. This is really great. Even my husband ate three slices tonight. This next batch I’ll add walnuts and maybe cocoa nibs for more chocolate flavor. We put a coconut cream-cheese on our slices and that made it even better. There is a Central Market in our area that is helping me with my change to a Paleo way of living after my treatment of estrogen related breast cancer. Thank you Elana for all of the work you have done to help those of us beginning this journey.

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