Healthy Double Chocolate Zucchini Bread (gluten-free)

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 recipe is gluten-free, dairy-free, refined sugar free and paleo.

Almond flour recipes like the best almond flour banana pancakes and the best dairy-free brownies are some of my all time favourite which is why I am so excited for you to try this almond flour zucchini bread!

Table of Contents

• Why you will love this recipe:
• Ingredients and substitutions:
• How to make (step-by-step):
• Top Tips:
• Recipe variations and add ins:
• How to store:
• Frequently asked questions:
• Other recipes you will love:
• Recipe

Ingredients and substitutions:

• Almond flour - almond flour is one of my favourite grain-free and gluten-free flours that gives this bread a natural sweetness and helps make it higher in protein. Be sure to use almond flour and not almond meal which is too gritty. You could also swap this for cashew flour.
• Coconut flour - when combined with the other flours coconut flour helps give this bread the perfect texture. Do not try swapping this for any other flours.
• Tapioca flour - this helps make this bread so light and fluffy! Note that tapioca flour and tapioca starch are the same thing, but cassava flour is not the same and would not work for making this chocolatey bread.
• Cocoa powder - you can use either cocoa powder or cacao powder to give this bread the perfect dark chocolate taste.
• Coconut sugar - this is my favourite refined sugar free granulated sweetener that gives these muffins the perfect sweet taste. If you don't have coconut sugar you can use brown sugar instead.
• Zucchini - the star of this bread! Raw zucchini adds so much moisture and richness to this bread, and you can't even taste it! You don't have to peel or squeeze the zucchini when making this zucchini bread recipe.
• Coconut oil - this helps add moisture and give this bread the perfect texture.
• Coconut milk - to help add more moisture to this bread recipe. I recommend using full fat coconut milk for the best taste and texture. If you can't have coconut milk I would use unsweetened cashew milk or almond milk instead.
• Honey or maple syrup - another natural sweetener that helps give this bread the perfect sweet flavour. You can use either maple syrup or honey to make this bread.
• Baking soda - to help the bread rise when it bakes. Don't confuse this with baking powder.
• Eggs - 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.
• Vanilla extract - to help enhance all the amazing chocolatey flavours of this bread.
• Ground cinnamon - cinnamon and chocolate are the perfect combination and help add the best flavour to this bread.
• Chocolate chips - adding chocolate chips turns this into a double chocolate zucchini bread. I like to use dark chocolate chips but you can use any type of chocolate chips that you prefer.

How to make (step-by-step):

Step one:

First, preheat your oven to 350 degrees Fahrenheit.

Step two:

Then place all the ingredients, except for the chocolate chips, into the bowl of your standing mixer. 

Step three:

Now blend all the ingredients well until you have a smooth batter and then stir in the chocolate chips by hand.

Step four:

Lastly, transfer the batter to a loaf pan lined with parchment paper and spread it into an even layer. Bake the loaf for 50-55 minutes, or until a toothpick inserted inside comes out clean. 

Recipe variations and add ins:

• You can use either cocoa powder or cacao powder to make this bread.
• Instead of almond flour you can use cashew flour.
• Instead of coconut sugar you could use brown sugar to make this chocolate loaf.
• You can use either chocolate chips or chocolate chunks.
• Since this bread freezes really well feel free to make a double or triple batch and freeze a loaf or two for later.

How to store:

Store any leftover zucchini bread in an airtight container in the fridge for up to 7 days.

This bread also freezes really well for up to 3 months in a freezer safe bag or container.

Frequently asked questions:

Other recipes you will love:

• Healthy chocolate chip zucchini muffins
• The best healthy chocolate chip banana bread
• Gluten-free lemon blueberry muffins
• Double chocolate avocado muffins
• Carrot cake banana bread

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