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An incredibly delicious paleo zucchini bread with chocolate chips and almond flour – no refined sugar, gluten-free, and dairy-free!
This paleo chocolate chip zucchini bread is just the most delicious loaf, incredibly moist, chocolatey, and healthy-ish! Plus, it’s baked in no time! An easy one-bowl recipe, just how we like it! 😉.
I love to serve it as a healthy-ish dessert (low carb and much healthier than cakes), snack or take it with me on hikes. Kids love this bread too, even though it’s made with zucchini. No worries, you can’t tell that it contains veggies – the zucchini ads some great nutritional values and makes this bread super moist without leaving a vegetable taste. Win-Win! 🙌
What’s super important for this gluten-free zucchini bread is that you give your zucchini a nice squeeze – all that excess liquid must leave!
Recipe Suggestion: Make sure to try out this healthy chocolate chip zucchini bread with spelt flour if you are looking for a healthier version which doesn’t necessarily need to be gluten-free!
Paleo & Gluten-Free
It’s very easy to bake gluten-free zucchini bread. And you do NOT have to resort to a gluten-free flour blend to do it. Almond flour is the solution!
Almond flour can be relatively expensive and hard to find in smaller grocery stores (depending on in which country you live). Therefore, I highly recommend making your own homemade almond flour.
As this recipe is paleo-friendly, it’s not only gluten-free but also refined sugar-free and dairy-free. Maple syrup is used as a sweetener and coconut oil (preferably virgin) as fat.
Paleo Zucchini Bread Recipe – Step-by-Step
This step-by-step guide will help you along the way – definitely recommended if you’re a baking beginner! The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.
- Preheat the oven to 355°F (180°C ). Line a 8×5 inch loaf pan with parchment paper.
- Finely grate zucchini, mix it with 1 tsp salt, and let the excess water drip over a sieve for 5-10 minutes. Squeeze out as much water as you can using a spatula or the back of a spoon.
- Add the eggs, coconut oil, maple syrup, nut butter, and vanilla into a large bowl. Whisk together until combined. Stir in the grated zucchini. Add the almond flour, baking powder, and cinnamon, mix until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan. → Feel free to decorate with additional chocolate chips.
- Bake for 60 minutes in the preheated oven. → The bread is done when a toothpick inserted in the center comes out mostly clean.
- Remove the bread from the oven and let it cool completely on a wire rack before slicing.
Recipe FAQ & Tips
How long does this bread stay fresh? Store leftovers in an airtight container or packed with aluminum foil in the refrigerator for up to 4 days.
Can I freeze leftovers? Absolutely! Once cool, transfer the bread into a freezer bag and freeze for a maximum of 3 months. Allow to thaw in the fridge overnight, or rebake frozen bread for a few minutes in the oven. Defrosting is even faster if you freeze the bread already sliced so that you can defrost single slices at room temperature.
Coconut Oil Substitution: Use ¼ cup olive oil. (Paleo). I always recommend using virgin coconut oil, which is taste-neutral and doesn’t add any coconut flavor to baked goods. Feel free to substitute it with dairy-free or regular butter, although this doesn’t count towards paleo.
Chocolate: If you are following a strict paleo diet, make sure to go for sugar-free chocolate chips. Most chocolate chips, even bittersweet ones, contain a small amount of sugar. There are a few sugar-free brands or those which are made with unrefined sugar – choose them! If you don’t care too much about paleo but are looking for a healthier zucchini bread version, use semi-sweet or bittersweet chocolate chips (the amount of sugar is still relatively small).
More Paleo Dessert Recipes You’ll Love:
- Paleo Banana Bread
- Paleo Brownies
- Pear Chocolate Olive Oil Cake
- Paleo Flourless Chocolate Cake
- Vegan Chocolate Pie
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Paleo Zucchini Bread
Ingredients
- 2 organic eggs
- ¼ cup (60 g) melted coconut oil preferably virgin (neutral taste)
- ⅓ cup (110 g) maple syrup
- 2 tsp vanilla extract
- 2 tbsp almond butter or tahini, cashew butter, peanut butter
- 2 cups (200 g) finely grated zucchini ~ one medium zucchini
- 1 tsp salt
- 2 ½ cups (250 g) almond flour or almond meal
- 2 tsp baking powder
- 2 tsp cinnamon powder
- ⅔ cup (120 g) dark chocolate chips refined sugar- & dairy-free for paleo
Instructions
- Preheat the oven to 355°F (180°C ). Line a 8×5 inch loaf pan with parchment paper.
- Finely grate zucchini, mix it with 1 tsp salt, and let the excess water drip over a sieve for 5-10 minutes. Squeeze out as much water as you can using a spatula or the back of a spoon.
- Add the eggs, coconut oil, maple syrup, nut butter, and vanilla into a large bowl. Whisk together until combined. Stir in the grated zucchini. Add the almond flour, baking powder, and cinnamon, mix until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared pan. → Feel free to decorate with additional chocolate chips.
- Bake for 60 minutes in the preheated oven. → The bread is done when a toothpick inserted in the center comes out mostly clean.
- Remove the bread from the oven and let it cool completely on a wire rack before slicing.
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