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Paleo Chocolate Zucchini Bread Recipe

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4.1 from 86 reviews

This Paleo Chocolate Zucchini Bread is a deliciously moist, low-carb treat packed with wholesome ingredients like almond and coconut flours, grated zucchini, and rich cacao powder. Sweetened naturally with maple syrup and applesauce, it features a perfect balance of chocolate flavor with chocolate chips throughout. Ideal for a healthy snack or breakfast option that adheres to paleo dietary guidelines.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 1 ½ cups almond flour
  • ½ cup tapioca flour
  • ¼ cup coconut flour
  • ½ cup cacao powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 1 cup chocolate chips (divided)

Wet Ingredients

  • 3 large eggs
  • ½ cup unsweetened applesauce
  • ¼ cup maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 ½ cups grated zucchini (excess water removed)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the zucchini bread.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together almond flour, tapioca flour, coconut flour, cacao powder, baking soda, cinnamon, kosher salt, and half of the chocolate chips until evenly mixed.
  3. Mix Wet Ingredients: In a separate bowl, whisk the eggs, applesauce, maple syrup, and apple cider vinegar until well combined.
  4. Prepare Zucchini: Squeeze the grated zucchini using a nut milk bag or clean kitchen towel to remove excess moisture. Stir the drained zucchini into the wet ingredient mixture.
  5. Combine Batter: Pour the wet ingredients into the dry ingredients bowl and stir until the batter is uniformly mixed. Fold in ¾ cup of the chocolate chips.
  6. Transfer to Pan: Grease an 8.5 x 4.5 inch loaf pan. Pour the batter into the pan and evenly sprinkle the remaining chocolate chips on top.
  7. Bake: Bake the zucchini bread in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Allow the bread to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Notes

  • Squeezing the zucchini to remove excess water is crucial to prevent the bread from becoming soggy.
  • If you prefer a sweeter bread, you can add an additional tablespoon of maple syrup.
  • You can substitute the chocolate chips with chopped nuts for a different texture.
  • Store leftover bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
  • This recipe is naturally gluten-free and paleo-friendly.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Paleo
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/paleo-chocolate-zucchini-bread-recipe/