Double Chocolate Zucchini Bread

5 from 7 votes

This Gluten Free Chocolate Zucchini Bread is the perfect way to use up all those zucchinis 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!

Prep Time15

Cook Time50

Course: Dessert

Cuisine: Dairy-free, Gluten-free, Paleo

Servings: -10

Author: Lexi

Ingredients

3 eggs
2 tablespoons oil
1/4 cup unsweetened apple sauce
1/4 cup maple syrup
¼ cup coconut sugar
1 teaspoon vanilla extract
2 cups 196 grams almond flour
3 tablespoons 21 grams coconut flour
1/4 cup 28 grams cocoa powder
1 teaspoon espresso powder
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of fine sea salt
1/3 cup dark chocolate chips
1 cup zucchini grated

Instructions

Preheat oven to 350°F and grease and line a 9" x 5" (1.5 quart) loaf pan with parchment paper.
In a large bowl whisk together eggs, oil, apple sauce, maple syrup, coconut sugar and vanilla extract until well combined.
To the bowl add almond flour, coconut flour, cocoa powder, espresso, baking powder, baking soda, and sea salt and mix very well until fully combined.
Fold in the zucchini and chocolate chips.
Place in the loaf pan and smooth down the top.
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.

Notes

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

Nutrition