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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:
- 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.
- 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.
- 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.
- Substitute for almond flour- Use oat flour.
- Substitute for cacao powder- Use unsweetened cocoa powder.
- No coconut oil?- Substitute for unsalted butter or avocado oil.
- Switch up the nuts- Raw pecans are great or even seeds like pumpkin or sunflower.
- 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
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.
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
-
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).
-
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.
-
In a large mixing bowl, combine dry ingredients and whisk; almond flour, tapioca flour, cacao powder, baking powder, and pink salt.
-
In a separate large mixing bowl whisk together wet ingredients; eggs, maple syrup, apple cider vinegar, vanilla extract and melted coconut oil.
-
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.
-
Pour batter into prepped baking pan making sure it's evenly spread throughout the pan. Place on the oven and bake for 55 minutes.
-
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.
-
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:
- 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.
- 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.
- 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.
- Substitute for almond flour- Use oat flour.
- Substitute for cacao powder- Use unsweetened cocoa powder.
- No coconut oil?- Substitute for unsalted butter or avocado oil.
- Switch up the nuts- Raw pecans are great or even seeds like pumpkin or sunflower.
- No maple syrup?- You can use honey.
*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.
omg zucchini bread! I am definitely gonna try to do this over the weekend, perfect addition to my keto diet.
Chad
www.mosaicslab.com
I really hope you do make it. It’s seriously so good!
Sounds delish! I wonder if I could use cocoa powder instead of cacao powder… I’m not sure if they’re actually the same thing, and will have to do a quick search to find out. I love zucchini bread, and with chocolate flavour, it would be even better!
Cacao Powder is a raw and unprocessed superfood while cocoa is processed and usually full of refined sugars and other additives. Cacao also has many health benefits. That’s why I use cacao rather than cocoa. Cacao is also pretty bitter but the sweetness from the maple syrup takes care of that. 😊
I absolutely LOVE zucchini bread! I’m going to give your recipe a try this weekend. Thanks for sharing!
Thank you Emily. Let me know how the bread turns out!
I love zucchini bread, but don’t think I’ve ever had it with chocolate! I will have to give this a try!
It is so good with chocolate!
Nice color. Looks yummy really. Thanks for sharing this treat to us. Might try doing some soon.
Thank you so much Michael! Hope you try it soon!
This is something I would have to try first before anyone tells me what it is cause I’m not sure I would taste it if I knew beforehand.
You can’t really taste the zucchini.
Wow, I have never tried this recipe looks really delicious and easy. I will try to make this for my kids, thanks for sharing!
Wow, I have never tried this recipe looks really delicious and easy. I will try to make this for my kids, thanks for sharing!
I love finding a new recipe to try. I’m always so scared I am going to mess it up somehow. This looks easy enough for me though. Thanks!
It is pretty easy to make!
I have never had zucchini bread before, it looks delicious. Adding it to my list of things to try. Thanks for sharing the recipe.
Hope you do give it a try. It’s so good!
I’ve made zucchini bread before but never with chocolate. This looks so delicious and I can’t wait to try it!
You have to try it with chocolate.
I have never tried to make a zucchini bread and this recipe looks really delicious and look so easy to prepare. I will definitely try to make this for my kids this weekend. Thanks for sharing!
Thank you Catherine! Let me know how it turns out!
Zucchini bread was my favorite as a kid – and I love chocolate so I am going to try this this weekend!
Please share how it turns out!
This sounds delicious! Unfortunately, zucchini isn’t widely available where I believe. Very curious as to how this tastes though.
Where do you live?
My gram used to make it. I’ve never tried, but maybe I will. Why not? It was delicious.
Your gram was the best!
This looks so delicious! I always love zucchini bread as it is so versatile! Thanks for a new recipe!
Yes zucchini bread is great for every occasion!
I have never tried this before but I definitely will now! It sounds so yummy!
Thank you Stephanie!
omg never heard of chocolate zucchini bread! I am definitely going try it.
It’s so good!
Wow, the photo tells it all. This bread really looks so yummy. I will really try this recipe one of these days.
Thank you Rachael! Hope you give it a try!
[…] throw away the leftover insides of the zucchini. You can use it in other recipes like zucchini bread, a veggie soup or stew. What I always do with them is freeze them along with other leftover parts […]