Decadent Double Chocolate Zucchini Bread (Paleo, Gluten-Free, & Dairy-Free)
Nothing says cozy comfort like the aroma of freshly baked chocolate zucchini bread wafting through the house. Imagine a warm loaf of this decadent bread on the counter of your home—it is pure bliss! This Double Chocolate Zucchini Bread is a healthier indulgence that’s perfect for dessert or an afternoon snack.
What’s better? It’s Paleo, gluten-free, and dairy-free, so you can enjoy it guilt-free! This recipe delivers all the rich, chocolatey goodness you crave while sneaking in a healthy dose of zucchini for added moisture and nutrients. Trust me, once you make this, it’ll become a staple in your home.
Ingredients
Wet Ingredients
2 eggs (room temperature)
¼ cup almond or sunflower butter (or your favorite nut/seed butter)
2 cups finely shredded zucchini (about 3 zucchinis; squeeze out excess water)
¼ cup coconut oil (room temperature)
½ cup coconut sugar
2 teaspoons vanilla extract
Dry Ingredients
1½ cups almond flour (or substitute cassava or coconut flour)
6 tablespoons raw cacao powder
1 teaspoon baking soda
¼ teaspoon salt
Add-Ins
¾ cup chocolate chips (I love using chunky chips for the batter)
¼ cup chocolate chips (+ mini chips for sprinkling on top)
Instructions
Preheat the Oven: Set your oven to 350°F and line a bread pan with parchment paper.
Mix the Dry Ingredients: In a large bowl, combine almond flour, cacao powder, baking soda, and salt. Set aside.
Prepare the Wet Ingredients: In a separate large bowl, mix coconut oil, almond butter, coconut sugar, shredded zucchini, eggs, and vanilla until smooth and well combined.
Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture. Stir gently until fully incorporated.
Add the Chocolate Chips: Fold in ¾ cup of chocolate chips for a gooey, chocolatey bite in every slice.
Pour and Top with More Chocolate Chips: Pour the batter into your prepared pan, smoothing the top. Sprinkle the remaining ¼ cup of chocolate chips on top.
Bake: Bake on the middle rack for 35-40 minutes.
Check for Doneness: Insert a toothpick into the center of the loaf. If it comes out clean (or mostly clean), it’s ready! If not, place back in over for 2-3 more minutes until done.
Cool and Slice: Let the bread cool for at least 15 minutes before lifting it out of the pan with the parchment paper. Slice and enjoy!
Pro Tips
Storage: Store it in the fridge for up to 4 days.
Serving Suggestion: If you aren’t strictly dairy free, you can take it up a notch by spreading a dollop of organic cream cheese for a luxurious treat.
Meal Prep Hero: Make a double batch—this bread freezes beautifully for when you need a quick snack or dessert on hand.
Conclusion
This Double Chocolate Zucchini Bread is a crowd-pleaser, whether you’re sharing it with friends and family or keeping it all to yourself— no judgement. It’s indulgent yet wholesome, chocolatey but packed with nutrients, and absolutely irresistible.
If you make this recipe, take a photo and tag me on Instagram @IAmMelissaPeters—I’d love to see your creations!
Sending you all the delicious vibes,
Melissa