Delicious Paleo Chocolate Zucchini Bread made with all gluten-free and diary-free ingredients! An easy and healthy zucchini bread recipe with a chocolatey twist and lower in sugar.
Zucchini bread and I have a love hate relationship.
When it comes to eating it, I always love and crave it. But you guys know that when it comes to baking zucchini things, it is a pain in the tush. You have to squeeze out the excess moisture or the recipe just won’t be perfect and yummy like you want. I know I am guilty of that sometimes so it makes the bread a little soggy.
So if you want epic paleo chocolate zucchini bread, squeeze out that excess water guys!!
This recipe is chocolatey, delicious and one that we crave over and over again over here. I love making zucchini desserts for us and Ezra just gobbles them up too. He is definitely his mama’s son when it come to his love for desserts and all of the things. I don’t usually give him too much chocolate but this chocolate zucchini loaf is worth it.
If you guys make this recipe at home, let me know what you think!!
What ingredients you need to make gluten-free and dairy-free chocolate chip zucchini bread:
- Eggs – I haven’t tested flax eggs
- Unsweetened applesauce
- Vanilla extract
- Coconut sugar
- Grated zucchini – squeeze out ALL the moisture or bread will be soggy!
- Almond flour
- Tapioca or arrowroot flour
- Coconut flour
- Cacao powder
- Dark chocolate chips – code RACHL for free shipping!
How to bake double chocolate paleo zucchini bread:
- Preheat oven to 350 degrees and grease a bread dish with parchment paper
- Mix together eggs, applesauce, vanilla extract and coconut sugar together
- Mix in zucchini until fully combined
- Next mix in flours, cacao powder and baking powder until fully combined
- Fold in dark chocolate chips then add to bread dish
- Bake for 50-60 minutes (I stick a toothpick in to see if it is ready!)
A few of my other favorite zucchini desserts and things:
The Best Paleo Banana Zucchini Bread
Delicious Paleo Chocolate Zucchini Bread
Delicious Paleo Chocolate Zucchini Bread made with all gluten-free and diary-free ingredients! An easy and healthy zucchini bread recipe with a chocolatey twist and lower in sugar.
- Prep Time: 5 mins
- Cook Time: 50 mins
- Total Time: 55 mins
Yield: 8-10 slices 1x
Ingredients
- 3 eggs (I haven’t tested flax eggs)
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/2 cup coconut sugar
- 1 cup grated zucchini (squeeze out ALL the moisture or bread will be soggy!)
- 1.5 cup almond flour
- 1/2 cup tapioca or arrowroot flour
- 1/4 cup coconut flour
- 1/3 cup cacao powder
- 2 teaspoons baking powder
- 1/2 cup dark chocolate chips (code RACHL for free shipping!)
Instructions
- Preheat oven to 350 degrees and grease a bread dish with parchment paper
- Mix together eggs, applesauce, vanilla extract and coconut sugar together
- Mix in zucchini until fully combined
- Next mix in flours, cacao powder and baking powder until fully combined
- Fold in dark chocolate chips then add to bread dish
- Bake for 50-60 minutes (I stick a toothpick in to see if it is ready!)
Share this recipe
Nico
Can we replace the tapioca flour with any type of more common flour?
Rachel
not for this – arrowroot would work but that’s about it!
Shu Xian
Can we substitute corn flour/corn starch or potato starch/flour for tapioca flour?
Rachel
i haven’t tried but usually corn starch can work for recipes
Anna Perry
Hi Rachel! I’m a big fan of your blog and relate to you in so many ways (including sharing the exact bday!). I make a lot of your recipes and know you like comments with possible subs!
I made two loaves and for my second loaf I didn’t have enough arrowroot or tapioca so I actually did 1/3 C tahini, and 1/3 C coconut flour! I also used flax eggs…the bread didn’t rise like it would with real eggs, but the flavor and the moisture with tahini was insane!
Thanks for working hard and giving the inspo!