This Healthy Chocolate Zucchini Bread is easy to make and so delicious! Super rich chocolate flavor, a moist texture and perfectly sweetened. Gluten free, vegan, dairy free, egg free and naturally sweetened.
I think you will love this zucchini bread. I know zucchini is a fresh ingredient and grocery store trips are limited right now, but consider adding it to your list next time you go and whip up a batch of easy zucchini bread.
Paleo and Vegan Bread
This bread is paleo since maple is used as the sweetener and almond flour is used for the flour. Making it grain free and naturally sweetened. It is vegan since no animal products are used. 1 flax egg is used in place of chicken egg. This is easily made by mixing 1 tablespoons flax meal with 3 tablespoons water and letting it sit 5 minutes to thicken. This replaces the egg in the bread and helps hold it together.
The texture of this bread is great. Moist without being soggy and definitely not dry at all. You don't need to squeeze out the zucchini, that helps add nice moisture. And in case you've never had zucchini bread- the veggie is tasteless, it's all chocolate and sweetness. It reminded me of a cross between a brownie and chocolate cake- pretty darn good!
Pantry Staples
This bread use mainly pantry staples and of course zucchini which is the one fresh ingredients you need. Of course, let me know if you have any questions about substitutions in the comments. I’m always happy to help work with what you have on hand.
I know you will love this healthy chocolate zucchini bread because it's easy to make, sweet, and moist. Here are some more zucchini recipes to enjoy:
- Paleo Chocolate Chip Zucchini Bread
- Paleo Lemon Zucchini Coffee Cake
- Nut Free Paleo Zucchini Brownies
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Healthy Chocolate Zucchini Bread
Ingredients
- ½ cup almond butter
- ½ cup maple syrup
- ½ cup almond milk
- 1 flax egg*
- 1 cup almond flour
- ½ cup cacao powder
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 cup packed shredded zucchini
- ⅓ cup dairy free chocolate chips
Instructions
- Preheat oven to 350° and line a 9x5 loaf pan with parchment paper.
- In a large bowl, combine the almond butter, maple syrup, almond milk and flax egg. Stir until smooth. Add in the almond flour, cacao powder, salt, and baking soda and stir until well combined. Add in the zucchini and chocolate chips and stir again, mixing well.
- Spoon batter into the prepared pan and bake for 50 minutes, until a toothpick inserted in the center comes out clean.
- Slice and eat right away and store any leftovers covered in the fridge for up to a week.
Notes:
Nutrition Information
Melissa says
Have you made them into muffins? If so, any idea on baking time?
Jessica DeMay says
Hi Melissa- I have not, but I'd say probably 350° for 18-22 minutes
Kim Allen says
soooo good again Jessica, Thank you!! whatta way to get my veggies in!!!
Jessica DeMay says
Thanks, Kim! So glad you love it!
Alive To Enjoy says
Super yummy!!! really loved this recipe, I even used sunflower butter instead and it turned out greay 🙂
Jessica DeMay says
Thanks! So glad you love it!
Amanda says
I’m not sure what happened to my bread. I followed the directions explicitly. The batter was a lot more wet than I expected for bread. After 70 minutes it was still raw at the bottom and the middle sunk in drastically. I pinched off a bit from the top. The flavor was good. It’s just not baking up properly. I’ll try it again and see what happens
Jessica DeMay says
I'm sorry about that, Amanda! Maybe your zucchini was extra moist? I don't usually strain it, but maybe try that.
Ash says
Yum. A little more moist than i like in a loaf pan. But i made muffins and they are just right! (I get my zuccini from farmers market so they tend to have more water content than store bought
Holly says
I’m not sure what I did wrong. I made this recipe twice and both times it came out extremely gooey, like an unbaked brownie. I used Richards crunchy peanut butter (only made from peanuts) and an egg.
Jessica DeMay says
I'm sorry Holly! I don't think the pb or egg would be the issue. Was the zucchini super wet? Maybe try straining it. Thanks for making it and I hope that helps!
Mary Pichotta says
This is such an easy recipe too make and so chocolatey. Going to put it in the oven. Can't wait to taste it. Thanks for the recipe.
Jessica DeMay says
Thanks for trying it, Mary! I hope you love it!
Brooke bellamy says
Do you think coconut flour would work
Jessica DeMay says
Hi Brooke- no, unfortunately it doesn't sub 1:1
Alayna says
Can you use an egg instead of a flax egg?
Jessica DeMay says
Hi Alayna- yes, definitely! Enjoy!
Sharon says
Have you tried using carrots instead of zucchini?
Jessica DeMay says
Hi Sharon- I have not, but I think that would work great. Enjoy!