When I call something perfect, I mean that it’s exactly that: perfect. This paleo dark chocolate zucchini bread is honestly better than any chocolate cake recipe I’ve ever created, which is embarrassing but also true. The texture is light and spongey thanks to the moisture in the grated zucchini, and sweet without needing a ton of added sugar. The dark chocolate chunks bring in this bittersweet flavor, making it rich and flavorful, just how it should be!
If you’re a recipe developer, or have ever tried just pulling a recipe out of your rear end with no guidance whatsoever, then you know the amount of time and curse words that go into creating a recipe. Especially with baking.
Usually it takes a few trials/adjustments, and the only other successful bread I’ve made on the first try is my Fresh Orange Cranberry Bread. That recipe is honestly the perfect summer bread, and I can’t wait to make it for grilling season. But with this recipe? Nailed it on the first try. #bam
WHAT YOU’LL NEED
I’ve been trying to keep my recipes lately as simple as possible, per your request on my Instagram stories. You’ll need a lot of chocolate, some zucchinis, almond flour (my favorite here), coconut sugar (here), and everything else, you should have in your baking cabinet!
HOW TO MAKE THIS PALEO DARK CHOCOLATE ZUCCHINI BREAD
The instructions here are simple. First, beat the eggs and sugar together, then add your dry ingredients. Then, add in the coconut oil, grated zucchini, and chocolate. The batter should be pretty smooth, similar to a cake batter. Pour it into a loaf pan, and top it with as many chocolate chunks as your little heart desires.
BUT ANNA, YOU SAID “A LOT OF CHOCOLATE.” HOW MUCH CHOCOLATE WILL I NEED?
Let me put it this way. If your chocolate chunk pile doesn’t look like this – don’t even look at me.
Once she comes out of the oven, let her cool for about an hour or two. If you try to cut it too quickly while it’s still hot, it will fall apart in your hands. Not that that’s a bad thing, but it’ll turn into more of a smash cake eating session, than a paleo chocolate chunk zucchini bread eating session.
Once you’re done letting it cool, slice the bread into some thick pieces, serve it up with a cold glass of milk, and enjoy!
Best served within one week of baking, for optimal freshness. Make sure to store it in the refrigerator! (If it lasts that long.)
If you make this Paleo Chocolate Chunk Zucchini Bread, tag me @whisksandwildflowers on Instagram! To save this recipe for later, either screenshot it, pin it, or print it. If you have any questions, comment down below! Happy baking!Print
This chocolate chunk zucchini bread is light and spongey, yet rich and flavorful all at the same time. Best of all, gluten-free and dairy-free!
- 3/4 cup almond flour
- 1 cup cocoa powder
- 1/2 cup coconut sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 2 cups grated zucchini
- 2 eggs
- 1/4 cup coconut oil
- 1 cup dairy-free chocolate chunks
- Preheat oven to 375˚F, and line a bread loaf pan with parchment paper
- Start by beating eggs in a large mixing bowl until smooth
- Then, add in coconut sugar and whip thoroughly
- Add cocoa powder, almond flour, salt, and baking soda to the bowl
- Stir in melted coconut oil, and mix until batter is smooth, like a normal cake batter
- In a separate bowl, grate 2 cups of zucchini
- Gently fold the grated zucchini into the batter
- Add at least 1/2 cup chocolate chunks from a chopped up chocolate bar into the batter, and fold in
- Pour the batter into the loaf pan, and top with more chocolate chunks (obviously)
- Bake for 50 minutes, and let cool before slicing and serving
Keywords: Chocolate Zucchini Bread, Gluten-Free Zucchini Bread, Paleo Zucchini Bread, Dairy-Free Zucchini Bread, Chocolate Chip Zucchini Bread