Chocolate Chip Zucchini Paleo Bread
Prep time
Cook time
Total time
This easy to make Chocolate Chip Zucchini Paleo Bread is all a zucchini bread should be: fluffy, sweet, moist, and nutritious. It's chocolate addition is wonderful! A paleo, gluten free and dairy free recipe!
Recipe type: Breakfast
Cuisine: American
Serves: 2 mini breads (6 slices per mini bread)
  • 2 cups almond flour
  • ¼ cup cacao powder
  • ¼ tsp sea salt
  • ½ tsp baking soda
  • 1 medium zucchini, grated
  • ⅓ cup honey
  • 2 tbsp unsweetened almond milk
  • ¼ tsp vanilla extract
  • 3 eggs
  • 2 tbsp melted coconut oil
  • ¼ cup dark chocolate chips, to garnish
  1. Preheat oven to 350 F.
  2. Mix almond flour, cacao powder, sea salt and baking soda in a large bowl, and set aside.
  3. Whisk eggs, honey, almond milk, vanilla extract and coconut oil in a separate bowl, and pour over dry ingredients. Combine until no lumps remain, and fold in zucchini.
  4. Divide mixture evenly between the two bread pans, and sprinkle ⅛ cup of chocolate chips on top of each. Bake for 40-60 minutes, or until a toothpick comes out clean when inserted.​​
  5. Let cool completely and refrigerate for 2+ hours, as this yields for better slicing.​
Tools You’ll Need:
- 2 mini bread pans
- Mixing bowl
- Spatula
- Measuring cups
- Measuring spoons
- Whisk
- Toothpick

Note: I personally like to refrigerate my bread overnight and enjoy the next day, as mixture has solidified and bread stays put when sliced.
Nutrition Information
Serving size: 1 slice -- Calories: 165 Fat: 11 g. Carbohydrates: 14 g. Protein: 5 g.
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