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What Great Grandma Ate / Recipes / Gluten Free Chocolate Zucchini Bread (Grain Free, Paleo)

Gluten Free Chocolate Zucchini Bread (Grain Free, Paleo)

Last Updated on February 20, 2025 by Jean Choi

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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.

Chocolate zucchini bread on a cooling rack cut into slices

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.

zucchini bread batter with chocolate chips and shredded zucchini

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.
Freshly baked chocolate bread loaf on parchment paper

How to Make Gluten Free Chocolate Zucchini Bread

  1. Preheat oven to 350 degrees F, then grease and line a loaf pan with parchment paper.
  2. Grate the zucchini and set aside. Don’t squeeze out the liquid.
  3. Combine almond flour, cocoa powder, coconut sugar, cinnamon, baking soda, and sea salt in a large mixing bowl.
  4. In a separate bowl, whisk together eggs, ghee, and vanilla extract.
  5. Pour the wet ingredients over dry ingredients, and stir until just combined and a thick batter is formed.
  6. Fold in grated zucchini and chocolate chips.
  7. Pour the batter in the loaf pan and flatten out in an even layer with a spatula. Top with the remaining chocolate chips.
  8. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
  9. Cool for 15 minutes before removing the loaf to a wire rack.
  10. Cool completely before slicing.
Gluten free chocolate zucchini bread slices stacked on parchment paper.

Frequently Asked Questions

Can you make this gluten-free zucchini bread without eggs?

I haven’t tried making this without eggs. But I think the best egg replacer would be flax eggs or gelatin eggs.

Is there a way to make these into muffins?

That’ll turnout just fine! Just fill up a lined muffin tin and bake for 20-30 minutes.

How do you store this bread?

This chocolate zucchini bread can be kept in an airtight container in the fridge for 4-5 days.

Can you freeze chocolate zucchini bread?

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.

2 slices of paleo chocolate  bread on a plate with a fork.

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

Gluten Free Chocolate Zucchini Bread (Grain Free, Paleo)

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.
4.86 from 7 votes
Print Pin
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: double chocolate zucchini bread, gluten free zucchini bread, healthy chocolate zucchini bread, moist chocolate zucchini bread, paleo zucchini bread, paleo zucchini recipes
Prep Time: 5 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 5 minutes minutes
Servings: 12 slices
Calories: 246kcal

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.
Nutrition Facts
Gluten Free Chocolate Zucchini Bread (Grain Free, Paleo)
Amount Per Serving (1 slices – makes 12)
Calories 246 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 38mg13%
Sodium 171mg7%
Potassium 228mg7%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 11g12%
Protein 6g12%
Vitamin A 107IU2%
Vitamin C 5mg6%
Calcium 54mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

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By Jean Choi | August 9, 2022

Comments

  1. Joni says

    August 11, 2022 at 8:28 am

    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!

    • Saika says

      January 8, 2025 at 12:08 am

      4 stars
      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

  2. Su Hyeon says

    September 21, 2022 at 8:00 pm

    I made this with my toddler (2.5 yrs) and he was delightfully impressed with the outcome (as well as his dad).

    • Jean Choi says

      September 22, 2022 at 8:23 pm

      Yay! Thank you!! Love when the whole family loves my recipe.

  3. Linda says

    September 28, 2022 at 7:46 pm

    5 stars
    I made my own chocolate chips using honey. Made cupcakes. My new favorite!!!
    Thank you!!!

  4. Chris Fobbe says

    January 21, 2025 at 12:46 pm

    5 stars
    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!!!

    • Jean Choi says

      January 22, 2025 at 9:17 am

      Amazing! Such a wonderful breakfast. Thank you so much for leaving a review!

  5. Bree says

    January 22, 2025 at 9:14 am

    5 stars
    Made this with my 18 month old, easy enough and tastes great!

    • Jean Choi says

      January 22, 2025 at 9:31 am

      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!

  6. Arianna V. says

    January 22, 2025 at 4:15 pm

    5 stars
    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 🩵

    • Jean Choi says

      February 7, 2025 at 10:09 am

      Thank you so much for the wonderful review! Yes, definitely use parchment paper for something moist like zucchini bread. So glad you enjoyed it!

  7. Pragnya says

    February 6, 2025 at 5:27 pm

    5 stars
    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.

    • Jean Choi says

      February 7, 2025 at 10:09 am

      Glad it worked out with all the substitutions. Thank you so much for leaving a review, Pragnya!

  8. Sheree says

    May 8, 2025 at 10:16 pm

    5 stars
    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 😊

    • Jean Choi says

      May 12, 2025 at 9:36 am

      Wonderful! I’m SO glad he enjoyed it! I love when these recipes can help parents with kids who have sensory issues. 🙂

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Hi, I’m Jean!

headshot of Jean Choi - blogger of What Great Grandma Ate

I’m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor. I hope I can help you feel confident in the kitchen and inspire you to try out some new-to-you dishes!

More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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