This healthy chocolate zucchini bread is not only moist and fudgey, it’s also full of nutrients! Make up a loaf for the ultimate snack or treat with benefits! {Paleo, Gluten-free, Dairy-free, & Refined sugar-free}
We’ve had a few zucchinis sitting in the fridge over the past couple of weeks begging to be used for something delicious. They were starting to look a little bit pathetic sitting in the vegetable drawer all by themselves.
While I would normally use them to make one of my go-to zucchini recipes like zucchini fritters or mini zucchini carrot muffins, this time I wanted to try something a little different.
Last year, I made a really tasty flourless banana zucchini loaf. And when I say really tasty, I mean DE-LICIOUS.
I’ve always wanted to try adding chocolate chips to it to give it a different spin…because REALLY, is there anything better than chocolate?!
So this time around, I dumped a load of mini dark chocolate chips into the mix.
To make the bread even more chocolatey, I also decided to add unsweetened cocoa powder and I’m SO glad that I did.
Out of the oven came this incredibly moist, fudgey and healthy chocolate zucchini bread.
Table of Contents
Special Tips for Paleo Chocolate Zucchini Bread
So first up, I just want to make it very clear that there is no shortage of moisture in this loaf.
One tip that I recommend to prevent it from becoming too moist is to shred the zucchini and place it in a colander for about 10 minutes.
You can even sprinkle it with a bit of salt to help it release some of its moisture.
Once the shredded zucchini has been sitting for a few minutes, wring it out using your hands or a cheesecloth. That should take care of the excess moisture.
Next you can toss it in the bowl with the rest of the ingredients.
When it comes to the banana, I recommend using a very ripe banana as that lends the best flavour to this loaf. Save those spotty bananas and throw them in the freezer before they go bad.
They’re perfect to have on hand for when you want to make recipes like this chocolate zucchini bread.
Can I freeze this Chocolate Zucchini Bread?
Absolutely! In fact, as soon as we finished baking this bread and it had cooled, we sliced it and packed it away in individual snack-size ziploc bags to save as grab and go snacks throughout the week.
Before you go ahead and freeze it, just make sure the bread has completely cooled.
To thaw it out, simply place it in the fridge overnight, leave at room temperature for a few hours or pop in the microwave for about 30 seconds.
Nutrients in chocolate zucchini bread
One thing that I love about this bread, beyond the fact that it tastes amazing, is that it contains so many good-for-you ingredients.
Let’s break these down a little further.
Healthy fats – unlike your typical bread which is usually made from refined flour, this one is actually made from a combination of almond and coconut flour. The almond flour in particular is especially rich in heart healthy fats.
Protein – the addition of four eggs along with the almond flour adds a healthy dose of protein.
Antioxidants – the dark chocolate not only lends a rich fudgey taste, it also provides antioxidants which can help protect against disease and aging!
Fibre and potassium – the zucchini and banana offer up fibre, potassium, vitamin B6 and folate!
With all of these nutrients, it’s hard to turn down all of this chocolatey goodness!
Am I right?
Looking for other healthy baked goods? Check out these recipes!
- Refined Sugar Free Birthday Cake
- 2-Banana Bread
- Vegan Chickpea Brownies
- Zucchini Chocolate Chip Cookies
- Flourless Banana Zucchini Loaf
- Carrot Pineapple Muffins
- Flourless Apple Cinnamon Muffins
- Mini Blueberry Banana Muffins
- Healthy Mini Carrot Zucchini Muffins
- Gluten-free Lemon Coconut Loaf
Did you make this recipe? Scroll down to leave a rating and review!
Healthy Chocolate Zucchini Bread {Paleo, Grain-free, Dairy-free}
Ingredients
- 1 1/2 very ripe bananas
- 4 eggs
- 1 1/2 cups shredded zucchini squeezed of excess moisture
- 5 tbsp. maple syrup
- 1 tsp. vanilla extract
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/2 tsp. cinnamon
- 1/4 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/3 cup mini chocolate chips can use dairy-free
Instructions
- Preheat oven to 350 degrees F.
- Spray a loaf pan with non-stick cooking spray.
- In a medium bowl, mash bananas until smooth (some lumps can still be present). Add eggs and beat together with banana using a whisk or fork. Mix in grated zucchini, vanilla and maple syrup.
- In a separate bowl, mix together the almond flour, coconut flour, cinnamon, cocoa powder, baking soda, and salt until all lumps are gone.
- Pour dry ingredients into wet and mix until combined. Add the chocolate chips and fold into the mixture.
- Bake for 55-60 min or until a toothpick inserted comes out clean.
Notes
Nutrition
Adapted from my Flourless Banana Zucchini Loaf
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This recipe was super easy and turned out perfect!
Thank you!
That’s great — so happy it you enjoyed it! Thanks so much for stopping by to leave a comment!
Hi! I made this the other day and am wondering how moist it’s supposed to be. I’m unsure if I just undercooked it or if the zucchini just makes it really moist. I did the toothpick test and it came out clean!
Thanks :)
It does tend to be a fairly moist loaf. If you found it to be too moist, you could always try wringing some of the moisture out of the zucchini next time. Some people have found this step is necessary, while others said it turned out great without this step. It all depends on the moisture level of the zucchini! Hope this helps!
Hi Elysia,
I’d love to make this recipe today, but I only have almond flour, no coconut flour. Do you think it would make that much of a difference if I only used all almond flour?
Sorry for the delay Alicia! I’m not quite sure how well it would work with just the almond flour. There is quite a bit of liquid added to account for the addition of the coconut flour since it typically requires more. If using only almond flour, you may need to decrease the liquid…it may require some experimentation. Please let me know how it turns out if you give it a shot!