Posted Jul 10, 2017, Updated Jul 01, 2024 If you’re looking for a chocolatey treat that is secretly healthy – you’ve found it in this paleo chocolate zucchini bread. It’s rich and chocolatey while being loaded with fruit and vegetables. Plus, it’s dairy-free, gluten-free and has no refined sugar! So you feel like you’re eating a special treat but you’re actually fueling your body with fruits, veggies, protein and fiber.
Paleo Chocolate Zucchini Bread: Ingredients and Substitutions
Coconut sugar: This is my favorite unrefined granulated form of sugar. If you have another (date sugar, maple sugar) feel free to use it as a substitute. I do not recommend using a liquid sweetener in place of coconut sugar. Coconut Oil: salted butter is a great substitute. Chocolate chips: choose a variety that complies with your dietary needs. Here are some suggestions:
Paleo Chocolate
Hu Kitchen Chocolate Gems. This is my favorite paleo chocolate. These gems are delicious and easy to toss into cookies (no bar chopping required). Hu Kitchen Dark Chocolate Bars. You can also buy dark chocolate bars and chop them up to toss into these paleo chocolate chip cookies. Lily’s Dark Chocolate. They make chips and bars that are stevia sweetened, low carb, keto, etc. Enjoy Life Foods Dark Chocolate Chips are a good option that are vegan, dairy-free but not fully paleo.
How to Make Paleo Chocolate Zucchini Bread
I suggest making this recipe in the blender so the zucchini is undetectable. If you’d prefer, you can combine the wet then dry ingredients then mix in shredded zucchini all by hand. In a medium bowl, mix together the dry ingredients (coconut flour, almond flour, cocoa powder, coconut sugar, baking soda baking powder, and salt). Set aside. Then, put the zucchini and bananas in the container of a high-powered blender and blend until smooth. Once smooth, add the melted coconut oil, vanilla and eggs and blend until combined (about 5-10 seconds). Next, add the dry ingredients to the blender and blend until smooth. If desired, add the chocolate chips and pulse or stir to evenly distribute them throughout the batter. Pour batter into prepared pan and bake for 35-45 minutes (depending on the size of pan you choose) or until the top is set and a toothpick inserted in the center comes out clean! Once the bread is done, remove it from the oven and place the pan on a wire rack to cool. Let cool for at least 30 minutes before using the parchment paper to remove the bread from the pan and let it continue cooling until you’re ready to eat it!
Serve
Once cooled, slice and serve! We love enjoying this paleo chocolate zucchini bread plain, but you can slather it with honey butter, homemade almond butter, etc. Or serve with your favorite breakfast recipes.
Store/Freeze
Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Reheat for 10 seconds in the microwave. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
