Fudgy Paleo Chocolate Zucchini Bread

If you ask me, paleo baking is one of the best ways to sneak healthy ingredients into treats.

This grain-free chocolate zucchini bread checks all the boxes – it’s moist, chocolatey, and nobody will guess there’s a vegetable hiding inside. Fresh zucchini adds moisture while almond flour keeps things perfectly tender.

It’s sweetened with natural ingredients and studded with dark chocolate chips that melt into little pockets of goodness throughout the loaf. The cocoa powder gives it that deep chocolate flavor we all love.

It’s a feel-good recipe that satisfies your sweet tooth while keeping things on the healthier side, perfect for breakfast or an afternoon snack.

What Kind of Zucchini Should I Use?

For zucchini bread, medium-sized zucchini (about 7-8 inches long) are your best bet since they’re tender and have smaller seeds than larger ones. If you can only find large zucchini at the store, that’s okay too – just be sure to remove the seedy center before shredding, as those bigger seeds can make your bread texture a bit off. When prepping your zucchini, there’s no need to peel it – the skin adds nice flecks of green to your bread and contains extra nutrients. After shredding, give your zucchini a gentle squeeze to remove some excess moisture, but don’t go overboard since that moisture helps keep your bread nice and moist.

Options for Substitutions

Since this is a paleo recipe, let me share some helpful substitutions while keeping it paleo-friendly:

• Almond flour: You can swap almond flour with cashew flour in equal amounts. Coconut flour is not recommended as a direct substitute since it absorbs much more liquid and would change the entire recipe structure.
• Tapioca starch: Arrowroot powder or cassava flour work great as 1:1 replacements for tapioca starch in this recipe.
• Applesauce: Mashed ripe banana or pumpkin puree can replace applesauce in equal amounts. Keep in mind that banana will add its own flavor to the bread.
• Maple syrup: You can use honey instead of maple syrup in the same amount. If using honey, reduce the oven temperature by 25°F since honey browns faster.
• Apple cider vinegar: Lemon juice works just as well – use the same amount. This ingredient helps activate the baking soda, so don’t skip it.
• Zucchini: Yellow summer squash can replace zucchini. Just make sure to squeeze out excess moisture the same way you would with zucchini.

Watch Out for These Mistakes While Baking

The biggest challenge when making paleo zucchini bread is dealing with excess moisture – make sure to squeeze out as much liquid as possible from your shredded zucchini using a clean kitchen towel or cheesecloth, otherwise your bread might end up gummy in the middle. Another common mistake is overmixing the batter, which can make your bread dense and tough – instead, gently fold the ingredients just until combined, and don’t worry if you see a few small streaks of flour. To prevent the chocolate pieces from sinking to the bottom, toss them in a bit of almond flour before adding them to the batter, and remember to let the bread cool completely (at least 30 minutes) before slicing, as paleo breads are more delicate when warm and can crumble easily. For the best texture, store your bread in an airtight container in the fridge, where it will stay fresh for up to 5 days.

What to Serve With Paleo Chocolate Zucchini Bread?

This rich and chocolatey quick bread is perfect for breakfast or as an afternoon snack with a hot cup of coffee or herbal tea. For breakfast, try serving a warm slice with a dollop of almond butter or coconut yogurt on top, plus some fresh berries on the side to keep things paleo-friendly. If you’re enjoying it as a dessert, a scoop of dairy-free coconut ice cream or a drizzle of warm almond butter makes it feel extra special. You can also pack a slice in your lunchbox with some fresh fruit for a satisfying mid-day treat that won’t leave you feeling sluggish.

Storage Instructions

Counter Storage: This zucchini bread stays fresh at room temperature for up to 2 days when wrapped well in plastic wrap or stored in an airtight container. Because it’s quite moist from the zucchini and applesauce, I recommend placing a paper towel under and over the bread to absorb any extra moisture.

Refrigerate: For longer storage, keep your bread in the fridge for up to a week. Just wrap it tightly or place it in an airtight container. The cold temperature helps maintain its moisture without getting moldy, which can happen quickly with zucchini-based baked goods.

Freeze: This bread freezes really well! Cut it into slices, place parchment paper between each slice, and store in a freezer bag for up to 3 months. This way, you can grab just one slice whenever you’re craving something sweet. Let it thaw at room temperature for about an hour before enjoying.

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1450
• Protein: 35-45 g
• Fat: 70-80 g
• Carbohydrates: 150-160 g

Ingredients

• 1 ½ cups ground almond flour
• ½ cup tapioca starch
• ¼ cup coconut powder
• ½ cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup chocolate pieces
• 3 eggs
• ½ cup unsweetened applesauce
• ¼ cup pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 ½ cups shredded zucchini

Step 1: Preheat Oven and Prepare Dry Ingredients

Start by preheating your oven to 350 degrees Fahrenheit.

While the oven is heating, add all of the dry ingredients into a mixing bowl.

Stir them together until they are fully combined, ensuring there are no lumps or unblended spices.

Step 2: Mix Wet Ingredients

In a separate bowl, combine the eggs, applesauce, apple cider vinegar, and maple syrup.

Whisk these ingredients together until they form a smooth, homogeneous mixture.

This will serve as the base for your bread’s moisture and sweetness.

Step 3: Prepare and Add Zucchini

Squeeze the grated zucchini using a nut milk bag or a kitchen towel to remove excess water, which helps prevent the bread from becoming too soggy.

Once squeezed, add the grated zucchini to the bowl of wet ingredients.

Stir everything together until well combined.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredient mixture into the bowl with the dry ingredients.

Stir the contents until the batter is well mixed, ensuring that no dry pockets remain.

The batter should be thick but manageable.

Step 5: Add Chocolate Chips and Prepare for Baking

Fold in 3/4 cup of chocolate chips into the batter, giving it a few good stirs to distribute the chips evenly.

Pour the batter into a greased 8.5 x 4.5 inch loaf pan, spreading it evenly.

Sprinkle the remaining chocolate chips on top for a decorative touch and extra chocolaty goodness.

Step 6: Bake the Zucchini Bread

Place the loaf pan in the preheated oven and bake for 50-60 minutes.

The bread is done when a toothpick inserted into the center comes out clean.

Once baked, remove from the oven and allow it to cool slightly before slicing and serving.

Enjoy your delicious homemade chocolate chip zucchini bread!