Grain Free (Paleo) Chocolate Zucchini Bread

chocolate zucchini bread

My good friend, Carrie, introduced me to Elena’s Pantry’s Zucchini Bread recipe a few years ago and I loved it. Since then I have made a few tweaks to my liking and the recipe is as follows. Enjoy!


  • 1 1/2 cups superfine almond flour (I use THIS brand)
  • ¼ cup cocoa powder
  • ¼ teaspoon salt
  • 3/4 teaspoon baking soda
  • 2 large eggs (I’ve used flax gel and it turns out okay, but it is very dense)
  • 2 tablespoons coconut oil, melted
  • ¼ cup local honey
  • ¼ teaspoon vanilla extract
  • 1 medium zucchini, peeled & chopped coarsely
  • 1/2 cup mini chocolate chips, divided (I use THIS brand)


  • Preheat oven to 350 degrees
  • Put all ingredients, except chocolate chips, into a food processor and process until smooth. Once batter is smooth, mix in half of the chocolate chips.
  • Pour batter into a greased mini bread loaf pan and top with remaining chocolate chips.
  • Bake 25-35 minutes or until a testing stick comes out clean.
  • Let cool before cutting.
  • Store in an airtight container. I personally think this bread is best the day after baking it. Goes well with coffee in the morning!

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