Chocolate Zucchini Bread

This chocolaty and nutty Chocolate Zucchini Bread bread is the perfect quick breakfast or snack. Made with gluten-free flours, cacao powder, coconut oil, fresh zucchini, raw walnuts, and dark chocolate chip. Healthy, nutrient-dense and allergy friendly as it is gluten-free and dairy-free.

Chocolate Zucchini Bread

Is there anything better than warm fresh out of the oven bread? I think not! Having a slice of warm bread with a bit of butter and a warm cup of coffee is like being in heaven. This works great for either breakfast or an afternoon snack. These are one of my favorite things to indulge in.

One of my top favorite breads is Chocolate Zucchini Bread no doubt. For some reason I don’t find myself making it as much as I used to. There was a time when it was a regular bread for me to make. It was our go to breakfast or snack. Not sure why I stopped making it as frequently but now it’s back and the recipe is here!

Health Benefits of Zucchini:

• Excellent antioxidant
• Helps weigh loss
• Healthy circulation and heart
• Improves eyesight
• Slows aging down
• Energy booster
• Improves thyroid function
• lowers blood sugar and blood pressure
• Low in calories
• Fights infections

What you need to make this Chocolate Zucchini Bread:

Ingredients:

• Zucchini
• Cacao Powder
• Tapioca Flour
• Bleached Almond Flour
• Refined Coconut Oil
• Maple Syrup
• Apple Cider Vinegar
• Vanilla Extract
• Eggs
• Baking Powder
• Pink Salt (sea salt is fine too)
• Raw waltnuts
• Dark chocolate chips (optional)

Equipment:

• 9 x 5 Loaf Baking Pan
• Parchment Paper
• Nut Bag
• Grater
• Large Mixing Bowls
• Whisk

How to make Chocolate Zucchini Bread:

• Step 1– Preheat oven at 350 degrees F. Grease a 9 x 5 loaf baking pan with coconut oil and line with parchment paper. (Cut it out the length of pan and place across the width of the pan. The ends should be sticking outside of the pan). 
• Step 2– Grate zucchini and measure out 1 cup. Using a nut bag, cheese cloth or dish towel, squeeze most liquid out of grated zucchini. At least 1/2-1 cup of liquid. Set zuchinni aside. 

• Step 3– In a large mixing bowl, combine dry ingredients and whisk; almond flour, tapioca flour, cacao powder, baking powder, and pink salt. 

• Step 4– In a separate large mixing bowl whisk together wet ingredients; eggs, maple syrup, apple cider vinegar, vanilla extract and melted coconut oil. 

• Step 5– Pour wet ingredients into dry ones and whisk together until well blended and making sure there aren’t any streaks of flour left. Fold in zucchini, raw walnuts and chocolate chips. 

• Step 6– Pour batter into prepped baking pan making sure it’s evenly spread throughout the pan. Place on the oven and bake for 55 minutes. 

• Step 7– Slowly open oven door and carefully remove bread. Allow to sit and cool off for a good 30-40 minutes. Once the bread has cooled down, use the parchment paper to easily and carefully pull out bread. Place on a cooling rack and allow to cool down for another 10-15 minutes. 
• Step 8– Serve immediately and enjoy. If refrigerating or freezing, wrap bread with saran wrap or parchment paper and place in an airtight container. Keep refrigerated for 5-7 days or frozen for up to 3 months.

Tips ans Substitutions:

1. Make a parchment paper sling- Cut a piece of parchment paper out the length of pan and place across the width of the pan. The ends should be sticking outside of the pan. This makes it easier to pull the bread out of the baking pan once it has been baked.
2. Don’t skip on squeezing liquid out of grated zucchini- Zucchinis naturally contain a lot of water. This will build too much moisture into your bread making it too wet and prevent it from baking thoroughly. This is why the most amount of liquid possible should be squeezed out.
3. Slowly open oven door and carefully remove bread- This will allow the heat to slowly scape the oven and reduce the chances of the bread flattening.
4. Substitute for almond flour- Use oat flour.
5. Substitute for cacao powder- Use unsweetened cocoa powder.
6. No coconut oil?- Substitute for unsalted butter or avocado oil.
7. Switch up the nuts- Raw pecans are great or even seeds like pumpkin or sunflower.
8. No maple syrup?- You can use honey.
   

How to store your Chocolate Zucchini Bread:

Store your Chocolate Zucchini Bread in an air-tight container. Keep refrigerated for up to 5-7 days. I like to wrap the bread in parchment paper or Saran Wrap before storing in the fridge. This helps keep the bread fresh longer.

Meal Prepping it:

This Chocolate Zucchini Bread is great for meal prepping. You can make a loaf or two and keep in your fridge for the week. You can freeze one loaf and keep in there for later use. Another great way to meal prep for this recipe is grating your zucchini and having it ready to-go. Mix all the dry ingredients and store in a mason jar. Then most of your work is done and you can just quickly mix everything else together and bake your bread in the morning while you get ready or in the afternoon.

Is Chocolate Zucchini Bread freezer friendly?

This Chocolate Zucchini Bread is perfect to freeze. You can make two loaves at once and freeze one. This bread can be frozen for up to three months. Thaw out in the fridge and reheat in the oven at 350 degrees F. If you feel like you won’t consume the whole loaf within 24 hours of thawing-out, slice and freeze in portions to avoid wasting any of it.

Did you like this Chocolate Zucchini Bread? You may also like these other bread recipes:

• Gluten-Free Pumpkin Bread
• Best Homemade Banana Bread
• Orange Cranberry Walnut Bread
• Gluten-Free Homemade Cornbread

4.84 from 6 votes

Print

Chocolate Zucchini Bread

This chocolaty and nutty Chocolate Zucchini Bread bread is the perfect quick breakfast or snack. Made with gluten-free flours, cacao powder, coconut oil, fresh zucchini, raw walnuts, and dark chocolate chip. Healthy, nutrient-dense and allergy friendly as it is gluten-free and dairy-free. 

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Chocolate Zucchini Bread, Gluten-Free Chocolate Zucchini Bread

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Servings 8 servings

Calories 273 kcal

Author Angelica Arias

Ingredients

• 1 cup blanched almond flour
• 1/2 cup tapioca flour
• 2 tbsp cacao powder
• 1 tsp baking powder
• 1/4 tsp pink salt
• 3 eggs
• 1/4 cup melted refined coconut oil (plus more for greasing)
• 1/4 cup maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1 cup grated zucchini
• 1/4 cup raw walnuts
• 1/4 cup dark chocolate chips (optional)

Instructions

1. Preheat oven at 350 degrees F. Grease a 9 x 5 loaf baking pan with coconut oil and line with parchment paper. (Cut it out the length of pan and place across the width of the pan. The ends should be sticking outside of the pan). 

2. Grate zuchinni and measure out 1 cup. Using a nut bag, cheese cloth or dish towel, squeeze most liquid out of grated zucchini. At least 1/2-1 cup of liquid. Set zuchinni aside.

3. In a large mixing bowl, combine dry ingredients and whisk; almond flour, tapioca flour, cacao powder, baking powder, and pink salt. 

4. In a separate large mixing bowl whisk together wet ingredients; eggs, maple syrup, apple cider vinegar, vanilla extract and melted coconut oil. 

5. Pour wet ingredients into dry ones and whisk together until well blended and making sure there aren't any streaks of flour left. Fold in zucchini, raw walnuts and chocolate chips.

6. Pour batter into prepped baking pan making sure it's evenly spread throughout the pan. Place on the oven and bake for 55 minutes. 

7. Slowly open oven door and carefully remove bread. Allow to sit and cool off for a good 30-40 minutes. Once the bread has cooled down, use the parchment paper to easily and carefully pull out bread. Place on a cooling rack and allow to cool down for another 10-15 minutes.

8. Serve immediately and enjoy. If refrigerating or freezing, wrap bread with saran wrap or parchment paper and place in an airtight container. Keep refrigerated for 5-7 days or frozen for up to 3 months.

Recipe Notes

Tips ans Substitutions:

1. Make a parchment paper sling- Cut a piece of parchment paper out the length of pan and place across the width of the pan. The ends should be sticking outside of the pan. This makes it easier to pull the bread out of the baking pan once it has been baked.
2. Don’t skip on squeezing liquid out of grated zucchini- Zucchinis naturally contain a lot of water. This will build too much moisture into your bread making it too wet and prevent it from baking thoroughly. This is why the most amount of liquid possible should be squeezed out.
3. Slowly open oven door and carefully remove bread- This will allow the heat to slowly scape the oven and reduce the chances of the bread flattening.
4. Substitute for almond flour- Use oat flour.
5. Substitute for cacao powder- Use unsweetened cocoa powder.
6. No coconut oil?- Substitute for unsalted butter or avocado oil.
7. Switch up the nuts- Raw pecans are great or even seeds like pumpkin or sunflower.
8. No maple syrup?- You can use honey.

Nutrition Facts

Chocolate Zucchini Bread

Amount per Serving

Calories

273

% Daily Value*

Fat

 

20

g

31

%

Saturated Fat

 

9

g

56

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

1

g

Cholesterol

 

61

mg

20

%

Sodium

 

158

mg

7

%

Potassium

 

160

mg

5

%

Carbohydrates

 

22

g

7

%

Fiber

 

3

g

13

%

Sugar

 

9

g

10

%

Protein

 

6

g

12

%

Vitamin A

 

121

IU

2

%

Vitamin C

 

3

mg

4

%

Calcium

 

104

mg

10

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post contains affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.