Double Chocolate Zucchini Bread
Prep time
Cook time
Total time
This Double Chocolate Zucchini Bread is all-paleo, therefore 100% gluten-free and dairy-free. It's made with raw cacao powder and topped with dark chocolate chunks for that decadent taste that hits the spot every time.
Recipe type: Dessert
Cuisine: American
Serves: 2 mini loafs
  • 1 medium zucchini, peeled and shredded (equal to 1.5 cups shredded zucchini)
  • 2 eggs, whisked
  • ¾ cup creamy almond butter (unsweetened, unsalted and roasted)
  • ¼ cup honey
  • ¼ cup raw cacao powder
  • 2 tbsp coconut flour
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup dark chocolate chunks, divided
  1. Preheat oven to 375 F.
  2. Grease two 5x3 mini bread molds with coconut oil, set aside.
  3. Peel and shred zucchini. Once shredded, squeeze zucchini with paper towels to remove all excess liquid.
  4. Mix all ingredients (except chocolate chunks) together; then fold in half of the chocolate chunks. Divide batter into the two bread molds and sprinkle remaining chocolate chunks on top.
  5. Bake for 30 minutes. Let cool completely before removing bread from pan. Slice and enjoy!
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