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Paleo Chocolate Zucchini Bread

Here you go peeps, our latest fall paleo bread recipe. The pumpkin bread recipe was a big hit, so I worked hard to make sure the next one out of the oven would be just as good…

This grain and gluten-free paleo recipe came out of a challenge I had on Twitter to make a zucchini bread. Those of you who have followed me for a while know I do my best to meet those challenges.

Well, I won’t say this one was easy. In fact I tried three different versions before declaring this one a winner. My goal is to make paleo bread recipes that are moist and flavorful and just as good as the non-paleo goodies.

Okay, who are we kidding? I want them to be better! 🙂 

I added some unsweetened cocoa powder to the mix on this one because, well I’m not sure why. It just sounded good. And wow, it is!

My husband asked, “Is there zucchini in this recipe?” I said, “Duh. It’s zucchini bread!” He was surprised because it was so light and delicious. And that’s fine by me. Score!

(And by the way, if you haven’t had a baked muffin or bread with shredded zucchini in it before – don’t let that stop you from trying this one. Like my hubby, chances are you’ll never know it’s there!)

This one’s so easy to make. It’s moist, not too dense, and has just the right amount of chocolate flavor. (Serve it to your friends – betcha they’ll never suspect it’s a paleo recipe!)

Hope you enjoy it!

My job is done here. Now on to the next challenge!

Paleo Chocolate Zucchini Bread Recipe

Paleo Chocolate Zucchini Bread Recipe

Ingredients

  • 1 1/2 cups of almond flour
  • 2 tbs. coconut flour
  • 3 tbs. unsweetened cocoa powder
  • 1 tbs. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. pure vanilla extract
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup of grated zucchini
  • 1/3 cup raw honey
  • 3 eggs, whisked
  • 1/4 cup coconut oil, melted
  • 1/2 cup of pecans, chopped

Instructions

  1. Preheat oven to 350-degrees F
  2. Grease bread pan (I used an 8-inch disposal aluminum pan)
  3. With a hand grater or food processor, shred 1 cup of zucchini. (One medium-sized zucchini makes about one cup)
  4. Important: Pat shredded zucchini with paper towels to remove some of the excess moisture
  5. In a medium bowl, first mix all of the above dry ingredients together
  6. In a separate small bowl, mix together all the above wet ingredients
  7. Mix the wet ingredients into the dry ingredients' bowl
  8. Fold in zucchini and nuts (save a few nuts to sprinkle on top of the bread if you like)
  9. Pour mixture into greased bread pan
  10. Bake at 350-degrees F for 35-45 minutes (check doneness by sticking a toothpick into the center of the bread to make sure it comes out clean)
  11. Cool, slice and enjoy!
http://www.paleonewbie.com/paleo-chocolate-zucchini-bread-recipe/

14 replies
  1. Carrie
    Carrie says:

    Your website is absolutely my go-to website for my weekly meal planning. I have been eating Paleo for four months now and absolutely love it. I have tried more of your recipes than i can name off and EACH of them have been nothing less than FANTASTIC! I highly recommend your site to all of my friends, even if they’re not paleo. Thank you soooo much for all the hard work you put in to offer us incredible recipes. You’re awesome!

    Reply
    • Trina
      Trina says:

      Wow Carrie…thank you so much for your wonderful comment and congrats on going paleo. I love helping the newbies get off to a good start! Thanks so much for spreading the word…and thanks again for your awesome comment! 🙂

      Reply
  2. Suz
    Suz says:

    This is one of the best paleo breads I have ever had. I didn’t put in coconut flour and it turned out fine! My Kids loved it!

    Reply
  3. Iris
    Iris says:

    absolutely amazing!!! perfectly chocolatey and wonderfully spiced! i’ve never made zucchini bread before, but i can tell i’ll be baking this more often. thanks for the great recipe!

    Reply
  4. Jen
    Jen says:

    Used this recipe as a jumping off point to make healthier Black Forest muffins. Left out the cinnamon & nutmeg, subbed almond extract for vanilla, and dried cherries for the pecans. As much as I adore regular zucchini muffins, I was craving the chocolate-cherry combo. They were fantastic! Thank you so much for a great recipe.

    Reply
  5. Judy
    Judy says:

    I am so excited about finding your site! Your Chili Crockpot recipe was posted on LinkedIn and I have been going through your site, finding more and more that I want to make. Thank You!!

    Reply

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