Wonderfully moist and fudgy gluten free chocolate zucchini bread that’s so easy to make! It’s hard to believe there’s any zucchini in it at all in this healthy dessert.
Recently, the most requested recipe from my readers has been, “something to use up all the zucchini in my garden.” Say no more. You already know I’m a huge fan of zucchini, and I always turned to baked goods when it comes to using lots of it at once – like this zucchini cornbread. So I created this epic double chocolate zucchini bread, and it’s just so decadent and wonderful. Plus – I love that you can make this fudgy dessert healthy with loads with hidden veggies!
Watch a Short Video of This Recipe
Gluten Free Chocolate Zucchini Bread Recipe
This dairy free and paleo chocolate zucchini bread with almond flour is just the most perfect texture and flavor. It’s soft, rich, and chocolatey without being too sweet or oily. Even my 2-year-old cannot get enough of this bread (to her, I just call it “chocolate bread”) and she can’t even tell that it’s loaded with almost 2 cups of zucchini! I know gluten free baked goods can get dense or gummy, but this isn’t like that at all, and the zucchini adds so much moisture.
Ingredients in This Easy and Moist Zucchini Bread
- zucchini: I find it easy enough to just use a hand-held grater, but you can also use a food processor to get the job done quicker.
- blanched almond flour: I haven’t tested this recipe out with any other flour, so I can’t recommend substitutes. Another flour that’s very similar is cashews ground up to flour texture, and that has the highest chance of working.
- cocoa powder: Cacao powder will also work.
- coconut sugar
- cinnamon
- baking soda
- sea salt
- eggs: You’ll need eggs at room temperature before adding it to the batter. To this quickly, soak the eggs in warm water for 5-10 minutes.
- ghee: Other oils and fats that’ll work in this chocolate zucchini bread are coconut oil or butter.
- vanilla extract
- semi-sweet chocolate chips: For paleo chocolate chips, I recommend these.
How to Make Gluten Free Chocolate Zucchini Bread
- Preheat oven to 350 degrees F, then grease and line a loaf pan with parchment paper.
- Grate the zucchini and set aside. Don’t squeeze out the liquid.
- Combine almond flour, cocoa powder, coconut sugar, cinnamon, baking soda, and sea salt in a large mixing bowl.
- In a separate bowl, whisk together eggs, ghee, and vanilla extract.
- Pour the wet ingredients over dry ingredients, and stir until just combined and a thick batter is formed.
- Fold in grated zucchini and chocolate chips.
- Pour the batter in the loaf pan and flatten out in an even layer with a spatula. Top with the remaining chocolate chips.
- Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
- Cool for 15 minutes before removing the loaf to a wire rack.
- Cool completely before slicing.
Frequently Asked Questions
I haven’t tried making this without eggs. But I think the best egg replacer would be flax eggs or gelatin eggs.
That’ll turnout just fine! Just fill up a lined muffin tin and bake for 20-30 minutes.
This chocolate zucchini bread can be kept in an airtight container in the fridge for 4-5 days.
Yes! This zucchini bread freezes beautifully. Slice the bread once fully cooled then freeze in a freezer safe bag or container with parchment paper between individual slices. It should last for 3-4 months in the freezer.
Other zucchini recipes you might love…
- Paleo Zucchini Cornbread Without Corn (Nut Free)
- Raw Zucchini Hummus with Avocado – Bean Free (Whole30, Vegan)
- Keto Zucchini Fries in the Air Fryer (Paleo, Whole30)
- Paleo & Whole30 Salmon Cakes with Zucchini (Nut Free, Keto)
- How to Make Perfect Zucchini Egg Nests (Paleo, Whole30, Keto)
Gluten Free Chocolate Zucchini Bread (Grain Free, Paleo)
Video
Ingredients
- 1½ cup finely grated zucchini about 2 small or 1 large
- 1½ cup blanched almond flour
- ½ cup cocoa powder unsweetened
- 1/2 cup coconut sugar or brown sugar
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 large eggs at room temperature
- 1/4 cup ghee or butter or coconut oil, melted and cooled
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips divided
Instructions
- Preheat the oven to 350 degrees F, then grease and line an 8.5×4.5 inch loaf pan with parchment paper.
- Grate the zucchini and set aside without squeezing out the liquid.1½ cup finely grated zucchini
- In a large bowl, combine almond flour, cocoa powder, coconut sugar, cinnamon, baking soda, and sea salt.1½ cup blanched almond flour, ½ cup cocoa powder, 1/2 cup coconut sugar, 1 tsp cinnamon, 1/2 tsp baking soda, 1/2 tsp sea salt
- In another bowl, whisk together eggs, ghee, and vanilla extract.2 large eggs, 1/4 cup ghee, 1 tsp vanilla extract
- Pour the egg mixture over the flour mixture, and mix until just combined and a thick batter is formed. It might seem dry, but the zucchini will add the moisture back into the bread.
- Fold in zucchini and 3/4 cup of the chocolate chips.1½ cup finely grated zucchini
- Pour the batter in the prepared loaf pan and flatten out in an even layer. Top with the remaining 1/4 cup of chocolate chips.
- Bake for 60-65 minutes, until a toothpick inserted in the center comes out clean.
- Cool for 15 minutes before removing the loaf to a cooling rack using the parchment paper hanging off the sides.
- Cool completely before slicing.
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Let us know when you try it with other flours. I dislike the texture of so much almond flour, but love zucchini and chocolate combinations!
I made this with coconut flour instead. Was nice but had a crumbly texture and i added some milk to the batter as it was very dry probably due to the coconut flour
I made this with my toddler (2.5 yrs) and he was delightfully impressed with the outcome (as well as his dad).
Yay! Thank you!! Love when the whole family loves my recipe.
I made my own chocolate chips using honey. Made cupcakes. My new favorite!!!
Thank you!!!
I’ve made this twice now and it will definitely be a go to sweet treat with my morning coffee. I followed the instructions but used grass fed butter instead of coconut oil. The taste and texture was SO DELICIOUS!!! The 1st time I didn’t bake it quite long enough. The 2nd time I left it in for 64 minutes and it came out PERFECT!!!
Amazing! Such a wonderful breakfast. Thank you so much for leaving a review!
Made this with my 18 month old, easy enough and tastes great!
I love being able to cook with my kids too! I’m so glad you enjoyed it. Thank you so much for leaving a review!
I made this today for some friends that are gluten free and got rave reviews! They couldn’t believe so much zucchini was in there. I thought it was so yummy too and simple. I love how versatile zucchini is!!! I definitely see why using parchment paper was recommended 😆 I will def take that advice next time Lol. Thank you for this wonderful recipe made all the others 🩵
Thank you so much for the wonderful review! Yes, definitely use parchment paper for something moist like zucchini bread. So glad you enjoyed it!
I just made it, tweaked a bit and reduced the sugar to 1/4th cup, added 2 tbsp of butter and a sprinkle of chocolate and walnuts and pecans. I don’t get it! How is it so moist and you can’t even say that almond flour was used. It’s one of the most amazing things I baked and tasted.
Glad it worked out with all the substitutions. Thank you so much for leaving a review, Pragnya!
My son is 6 yrs old and has mild autism. I was being a sneaky mom lol I honestly wasn’t sure if he would eat it but he loved it. I didn’t have a loaf pan. So I made muffins and they came out. I just did it at 350° and for 17 mins. Thank you for helping me to sneak veggies into my son’s treats 😊
Wonderful! I’m SO glad he enjoyed it! I love when these recipes can help parents with kids who have sensory issues. 🙂