This is the best healthy double chocolate zucchini bread! It's so easy to make, loaded with chocolate, is nice and moist, and is perfect for breakfast or dessert. This zucchini bread is gluten-free, dairy-free, refined sugar free and paleo. It's also high in protein with 11 grams of protein per slice.
Healthy baked goods like the best almond flour banana pancakes, chocolate coffee banana bread, and chocolate avocado muffins are some of my all time favourite which is why I am so excited for you to try the zucchini bread recipe I am sharing with you today.
Table of Contents
Why you will love this bread:
- The taste! It tastes like you are eating a delicious double chocolate cake. It's rich, chocolatey, moist and so decadent but it's made with good for you ingredients and is healthier than cake.
- It's really easy to make and you don't have to squeeze the zucchini like so many other zucchini bread recipes making it even easier to make.
- This healthy bread recipe is gluten-free, dairy-free, refined sugar free and paleo.
- It is high in protein with 11 grams of protein per slice.
If you love zucchini recipes you also need to try veggie pesto pasta with zucchini and my gluten-free chocolate chip zucchini muffins recipe.
Ingredients:
For the exact measurements refer to the recipe card later in this post.
Jump to the Recipe
- Dry ingredients: almond flour, coconut flour, tapioca flour, cocoa powder or cacao powder, coconut sugar, baking soda, ground cinnamon, and salt. Be sure to use almond flour and not almond meal which is too gritty. Note that tapioca flour and tapioca starch are the same thing, but cassava flour is not the same and would not work.
- Zucchini: you don't have to peel or squeeze the zucchini when making this zucchini bread recipe.
- Wet ingredients: full fat coconut milk, melted coconut oil, honey or maple syrup, and vanilla extract.
- Eggs: help bind the bread together and help it rise when it bakes. I have not tried making this bread without eggs or with any egg substitutes.
- Chocolate chips: I like to use dark chocolate chips but you can use any type of chocolate chips that you prefer.
Recipe variations and add ins:
- You can use either chocolate chips or chocolate chunks.
- Instead of almond flour you can use cashew flour.
- Instead of coconut sugar you could use brown sugar.
How to make healthy double chocolate zucchini bread:
- Step 1: Preheat your oven to 350 degrees Fahrenheit and add all the bread ingredients, except the chocolate chips, to the bowl of your standing mixer.
- Step 2: Blend all the ingredients well until you have a smooth batter.
- Step 3: Stir in the chocolate chips by hand.
- Step 4: Line a bread pan with parchment paper and transfer the batter to the pan. Spread the batter into an even layer and bake the bread for 50-55 minutes, or until a toothpick inserted inside comes out clean.
Top Tips:
- Use room temperature eggs for best results.
- You do not have to peel or squeeze the zucchini when making this bread.
- If you want to keep this recipe refined sugar free use chocolate chips sweetened with coconut sugar.
- Storage: store any leftover zucchini bread in an airtight container in the fridge for up to 7 days.
Healthy double chocolate zucchini bread FAQs:
Yes! As long as you use dairy-free chocolate chips this is a dairy free bread recipe.
No it's not because it's made with eggs. I have not tried using any egg replacements and would not recommend it.
Yes, this bread freezes really well for up to 3 months in a freezer safe bag or container.
Other healthy baked goods you will love:
Recipe
Healthy Double Chocolate Zucchini Bread
Equipment
- Loaf pan
Ingredients
- 2 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1/3 cup cocoa powder
- 1/4 cup coconut sugar
- 2 tablespoon coconut flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 1/2 cups grated zucchini
- 3 large eggs
- 1/3 cup honey or maple syrup
- 1/3 cup coconut milk
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350 F.
- Place all the ingredients, except for the chocolate chips, into the bowl of your standing mixer.
- Blend the ingredients well until you have a smooth batter.
- Stir in the chocolate chips by hand.
- Transfer the batter to a loaf pan lined with parchment paper. Bake the loaf for 50-55 minutes, or until a toothpick inserted inside comes out clean.
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Store any leftover bread in an airtight container in the fridge for up to 7 days.
Salima
This recipe SO good. I hate when people do this and comment but I’m guilty. I only used 1/2 the tapioca eliminated the coconut flour and instead subbed in protein powder for the other 1/2 of tapioca and the coconut flour.
I didn’t make a loaf I made muffins. 19 min and they were perfect.
Love all your recipes!!
Dr. Erin Carter
I'm glad it worked out!
Dr. Erin Carter
This is so decadent! And it's so nice not having to squeeze the zucchini. So good!