IMG_6056 - Version 2

It’s hard to believe that a baked good with no dairy, gluten or refined sugars can taste really good.  Yet this slightly sweet, tender zucchini bread truly does.  It’s also another recipe to add to your arsenal of ways to use the plethora of zucchini that summertime always delivers.

Though I often make this bread with no add-ins, a hint of crunch from walnuts or pecans is a nice touch.  Chocolate chips or chunks–even white chocolate chips–add an extra layer of decadence for the true chocoholics!

Chocolate Zucchini Bread

Yield: 2 (3×5-inch) loaves or 1 (9×5-inch) loaf

Chocolate Zucchini Bread

  • 1 1/4 cups blanched almond flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 large eggs (see notes)
  • 1/3 cup honey (may substitute pure maple syrup)
  • 2 tablespoons melted coconut oil (I sometimes use avocado oil; melted butter or a fruity olive oil are other good options)
  • 3/4 cup zucchini, shredded
  • Optional add-ins: white (or dark) chocolate chips, nuts of choice, dried cherries, cranberries or raisins (1/4 cup is a good starting point for the various options)

  1. Preheat the oven to 350 degrees F, and grease two 3×5-inch loaf pans or one 9-5-inch loaf pan. (I like to line with parchment paper for easy removal.)
  2. In a medium bowl, combine the almond flour, cocoa powder, cinnamon, baking soda and salt. (Stir in any nuts or chips, if using.) In another medium to large bowl, lightly beat the eggs with a fork. Whisk in the honey or maple syrup and the oil, and then stir in the zucchini. Add the dry ingredients to the wet ingredients, and mix until thoroughly combined.
  3. Transfer the batter to the prepared pan(s), and bake for 28-30 minutes for the 3×5-inch pans (in my oven, the 9×5-inch loaf pan requires 5 additional minutes) or until the center is just cooked through. All ovens vary, so check a few minutes early and add extra time, if needed. The loaf will feel firm yet a little springy when pressed in the center. If it feels mushy when pressed, bake a little longer and then check again. Cool for 5 minutes in the pan before removing to a rack to cool completely.


If using coconut oil, it helps to bring the eggs to room temperature so the coconut oil does not re-harden upon mixing with cold ingredients.

If you are tempted to stretch the zucchini to a full cup, I recommend squeezing out some of the moisture. When using the stated 3/4 cups, I have found this step not to be necessary in this recipe.