Double Chocolate Zucchini Bread

This Gluten Free Chocolate Zucchini Bread is the perfect way to use up all the zucchini that summer brings, while also sneaking in some veggies in a healthy treat. This zucchini bread is so moist and decadent while still being nutrient-dense, Paleo-friendly and dairy-free!

Close up shot of gluten free chocolate zucchini breadGluten Free Chocolate Zucchini Bread

This Zucchini Bread is a delicious treat that nobody will even think there is zucchini added to it! This bread is decadent while still being healthy and will be sure to become a staple every summer in your house. This healthy Gluten Free Chocolate Zucchini bread is made with almond flour and so dang delicious! It’s easily made in 1-bowl and is paleo friendly and dairy-free. The zucchini adds just the right amount of moisture to the bread and we of course love the added nutrition!

Profile shot of gluten free zucchini breadHere is what you need to make it:

  • Almond Flour
  • Coconut Flour
  • Cocoa Powder
  • Coconut Sugar
  • Espresso Powder
  • Baking Powder
  • Sea Salt
  • Chocolate Chips
  • Zucchini
  • Eggs
  • Avocado Oil
  • Unsweetened Apple Sauce
  • Maple Syrup
  • Vanilla Extract

Gluten free chocolate zucchini bread slices

Can you leave out the Espresso Powder?

Yes! Espresso powder just enhances the chocolate flavor. It’s a minimal amount, but if you want to avoid any caffeine feel free to omit this ingredient.

Why Apple Sauce?

You won’t taste it at all! Apple sauce is a great ingredient to use to add moisture to a bread without needed to add lots of oil. While there is still oil in here, I like to use apple sauce in combination with it to get the right texture.

How to Store this Paleo Chocolate Zucchini Bread

Store this bread in the refrigerator or freezer after it has been cooled. In the refrigerator it will last a couple of days. You can leave it at room temperature for a few hours to take the chill off if desired. It will last up to 1 month in the freezer. Let it sit at room temperature uncovered to defrost. 

paleo chocolate zucchini bread

If you like this zucchini recipe, check out these others:

If you like this gluten-free baking recipe, check out these others:

Double Chocolate Zucchini Bread

Prep Time 00:15 Cook Time 00:50 Total Time 01:05 Serves 8-10



  1. Preheat oven to 350°F and grease and line a 9" x 5" (1.5 quart) loaf pan with parchment paper. 
  2. In a large bowl whisk together eggs, oil, apple sauce, maple syrup, coconut sugar and vanilla extract until well combined.
  3. To the bowl add almond flour, coconut flour, cocoa powder, espresso, baking powder, and sea salt and mix very well until fully combined.
  4. Fold in the zucchini and chocolate chips.
  5. Place in the loaf pan and smooth down the top.
  6. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the middle of the oven is clean with just a few moist crumbs.

Recipe Notes

This recipe was originally published in 2016, and republished in 2019 with new photos.

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26 comments on “Double Chocolate Zucchini Bread

  • Make sure you EAT at your wedding!! My husband and I didn’t get to eat any of our food because everybody kept coming up to say hi. Have your planner fix you a plate before you go in for your introductions!

  • We have zucs coming out of our ears – and green beans and beets too! Every other dinner I cook has zucchini in it. Thai zoodle salad, grilled zucchini spears, zucchini quinoa lasagna, zucchini in chicken burritos, zucchini bread… LOL. You get the picture. I think I have 5 more ripe zucs lined up on my counter. Oye.

  • Hi Lexi, love your recipes! Have a general baking question. I come across paleo baking recipes all the time that frequently use more than one type of non-wheat flour like this one does. Is that because it affects the cooking/texture of the baked good, or is it more for flavor. For example if I only used almond flour here, how much would that affect the bread?


    • In my experience, using more than one type of flour works best for grain-free baking (ie. almond flour + coconut flour, or almond flour + tapioca/arrowroot). It helps get the texture and amount of moisture more like ‘regular’ bread. Some breads and cakes use straight almond flour, but this recipe has a lot of moisture from the zucchini and applesauce, so the coconut helps absorb some of that moisture. I haven’t made this bread yet, but maybe you could play around with the amount of applesauce if you want to omit the coconut flour? Good luck! Post here and let us know how it goes if you do 🙂

  • Looks yummy! I have added grated orange peel to my recipe, but am looking forward to trying the Espresso.
    Question: what are the dimensions if your loaf pan?

    • Kelli Avila says:

      That’s a great question! We will update the post to include dimensions. We used a 9×5″ pyrex loaf pan (or 1.5 quarts!)

  • Hi Lexi!
    I love all your delicious recipes and can’t wait to try this one. I just had a question? Do you need to squeeze out the excess liquid in the zucchini? I know you didn’t say to so probably not but most recipes with zucchini you do so I was worried I would ruin the bread if I didn’t. Thanks for your help!

  • Carly Hartwig says:

    Made this last night completely as written and omg. So good! THE moistest zucchini bread I’ve ever made and I love that it’s made in one bowl with nutrient dense ingredients. And it’s not overly sweet either which I love! I’ll definitely be making this again with all of my CSA zucchini!!!

    5.0 rating

  • I made this recipe today, and it did not disappoint! My family devoured this zucchini bread. It was not overly sweet and the chocolate flavor was oh so devine. Oftentimes, I have been disappointed with baked goods using almond flour. However, this time I weighed the ingredients, and the texture was right on point. Thank you for a delicious way to use up all my zucchini!

    5.0 rating

    • Kelli Avila says:

      Caryn I’m so glad you love it as much as we do! I’ve made it twice this week too because we love it so much and I don’t feel guilty about giving it to my kids for breakfast because it’s so nutrient dense!

  • Has anyone made this recipe without almond flour? If so, did you replace with coconut flour or other flour? My son has a tree but allergy and this looks soooo good!!

    • Kelli Avila says:

      Jennifer we’ve only tested this as written. But a word of caution you cannot replace coconut flour 1-1 with almond flour. Coconut flour is super absorbent. If I were to recommend any flour to try, I’d try oat flour! We’ve had some luck with replacing oat flour with almond flour. You might have to reduce the amount of coconut flour though to about 1 tablespoons, because oat flour is absorbent as well. If you give an alternative a try, let us know!

  • Hi there, is dark cocoa powder the same as regular cocoa powder?? I bought dark for another recipe and hoping I can use it in this one as well.

    Thank you!

  • Rachel Menard says:

    This was soo yummy! It came together really easy and the texture was perfect. I made it for breakfast for the kids to sneak in more veggies and it was a hit. We also ending up eating again for dessert with dairy free ice cream. Do you think I could make these in a muffin pan?

  • I haven’t tried with this recipe yet but I can usually replace almond flour 1-1 with cassava flour. I can’t use almond flour. So I am going to try that.


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