Monday, August 6, 2012

Paleo Chocolate Zucchini Bread

        Well it's the middle of summer here in Mid-Western Illinois and the Zucchini is prolific as always.  While trying to adhere to the Paleo diet I went in search of a Paleo Chocolate Zucchini Bread recipe.  And I found 2.  And the two I did find I didn't have all the ingredients, so in comes the Happy Huntress digging thru her cabinets in search of ingredients to try to make some type of zucchini bread. 

        The result is chocolaty, moist, decadent goodness.  No one would think this is grain and gluten free for one moment. (As a reminder I am new to the Paleo diet so if chocolate is off limits then I get a big old "F" and fail.)  I love my chocolate and don't eat it everyday but when I do I enjoy the good dark chocolate, any and all brands.  The next time I make this I will try replacing the eggs with flax seed.

2 c blanched almond flour
1/2 t sea salt
1/2 t baking soda
1 tsp cinnamon
1/4 c cocoa powder
2 eggs
1 c grated zucchini
1/4 c coconut oil
1/2 c honey
1 tsp vanilla
1/2 c chocolate chips

Mix all ingredients together and bake in a 350 degree oven for 60 minutes or until an inserted toothpick comes out clean.  Let the bread rest in the pan for at least an hour to cool. I know, it's hard to wait that long but it will be worth it because then the bread won't fall apart on you.

        Again, I am lucky enough to get the husbands approval on this recipe so it will definitely be made again.  He can be kinda picky sometimes and he won't eat zucchini any other way, believe me, I've tried.


this recipe was adapted from www.


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    1. Thank you for your comments and come back soon.

  2. I have been searching for a good recipe for Choc zucchini muffins. These are awesome! I did half a batch but accidentally used the two eggs.
    Honey is still sugar so I used 17 spoons of Trader Joe's Stevia plus a lee spoonfuls of regular sugar to balance it out.
    This is my new go to recipe!

    1. Thanks for the update with your recipe substitutions. I was about to give up on the blog as I didn't have any followers. Now I see differently. I'll try to be more diligent about checking the messages.
      Happy Baking.

  3. Replies
    1. I used a standard loaf pan 9x5 pan and lined it with parchment paper to ensure it didn't stick to the sides.

  4. I am allergic to coconut. What can I sub for it?

  5. I would substitue the coconut oil with Butter, Ghee or even applesauce. Now you have me thinking I should try it with applesauce because that sounds great to me.

  6. Thanks so much for posting this. It is one of my favorite recipes that I make every few weeks! Love it as it fills my chocolate cravings!

  7. Thank you for this recipe. I feel like I make it weekly. It is delicious!

    1. I'm so glad that you enjoy it. I love it too and am out of cocoa powder so am heading to the store soon.