Seriously, why didn’t I think to mix vegetables with chocolate earlier? This decadently moist paleo double chocolate zucchini bread is perfect for breakfast, dessert, or a grab-and-go snack. Rich and luscious yet secretly wholesome — it’s gluten free, dairy free, refined-sugar free, and completely paleo. Your whole family will love it.
Why this Paleo double chocolate zucchini bread is the best
This chocolate zucchini loaf is unbelievably good — moist, chocolatey, and satisfying. If you want an easy, tasty way to fold vegetables into baked goods, this is it.
Highlights:
- Perfect texture: hearty yet moist and tender.
- Freezer friendly: bake a double batch and freeze slices or the whole loaf for later.
- Diet-friendly: gluten free, dairy free, and refined sugar free.
- Packed with zucchini, making it a sneaky way to add veggies to treats.
- Great for parties, birthdays, or as a simple everyday dessert or breakfast.
Grab a slice for a quick pick-me-up — it’s one of my go-to recipes year-round and a family favorite.
What you need to make double chocolate zucchini bread
Dry ingredients:
- 1 cup raw cashews
- 1 ½ cups almond flour
- ½ cup cacao powder or unsweetened cocoa powder
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- 1 ½ cups zucchini, peeled and grated
- ½ cup dark chocolate chips, split in two (optional)
Wet ingredients:
- ½ cup pure maple syrup
- ¼ cup coconut oil
- 1 teaspoon pure vanilla extract
- 4 large eggs
How to make this chocolate paleo zucchini bread recipe
Preheat the oven to 350°F and position the rack in the middle. Line a 9×5″ or 8×4″ loaf pan with parchment paper and set aside.
In a food processor, pulse the raw cashews for about 45 seconds to 1 minute in short bursts, stopping before they become butter. You want a coarse, slightly grainy texture. Add the almond flour and cacao powder and pulse until evenly combined. Add the sea salt and baking soda and pulse a few more times.
With the processor running, add the maple syrup, melted coconut oil, vanilla extract, and eggs. Process until the mixture is smooth and uniform. Fold in the grated zucchini with just a few pulses so it’s evenly distributed but not pulverized. Stir in half the chocolate chips if using.
Pour the batter into the prepared loaf pan. Firmly tap the pan on the counter a few times to release air bubbles, then sprinkle the remaining chocolate chips on top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the loaf to cool in the pan for about 30 minutes before transferring it to a wire rack to cool completely. Be patient — slicing while the loaf is too warm can cause it to fall apart.
What substitutions can you make in chocolate zucchini bread?
Substitution ideas that work well:
- Replace coconut oil with melted grass-fed butter or ghee.
- Use honey instead of maple syrup if preferred.
- Swap in low-carb or sugar-free chocolate chips to reduce sugar.
- Omit chocolate chips entirely — the cacao powder gives the loaf plenty of chocolate flavor on its own.
Beyond those options, the recipe is designed to perform best as written.
When you’re in a hurry, toast a slice and top it with a little butter or enjoy it plain. Either way, this zucchini bread holds up beautifully.
Why raw cashews?
I like blending raw cashews with almond flour in quick breads because cashews add a subtle buttery texture and richness that helps produce a tender crumb almond flour alone can’t always achieve.
The interior stays wonderfully moist without turning mushy — a key benefit of this recipe. It’s also forgiving with the moisture from the shredded zucchini, so there’s no need to wring it out.
This loaf disappears fast — I once brought nearly the whole loaf to a neighbor’s party and had requests for the recipe. It’s a great choice for family gatherings and holiday tables.
I hope this double chocolate zucchini bread becomes a staple in your kitchen. If you make it, let me know how it turned out — I’d love to hear your feedback.
More easy paleo desserts like this:
One Bowl Vegan Chocolate Banana Bread
Best Low Carb Chocolate Chip Cookies
5 Minute Chocolate Chip Blondies
Easy Paleo Pumpkin Bread
Paleo Carrot Bread with Walnuts
Gluten Free Zucchini Bread
Double Chocolate Zucchini Bread
Monica Stevens Le
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Equipment
- 1 Food processor
Ingredients
- 1 cup raw cashews
- 1 ½ cups almond flour
- ½ cup cacao powder or unsweetened cocoa powder
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- ½ cup pure maple syrup
- ¼ cup coconut oil
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 1 ½ cups zucchini peeled and grated
- ½ cup dark chocolate chips split in two *optional*
Instructions
-
Preheat the oven to 350°F and place the rack in the middle. Line a 9×5″ or 8×4″ loaf pan with parchment paper.
-
In a food processor, pulse raw cashews, almond flour, and cacao powder until combined. Add sea salt and baking soda and pulse a few times.
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Pulse in maple syrup, coconut oil, vanilla extract, and eggs until smooth. Add grated zucchini and pulse just a few times. Stir in half the chocolate chips.
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Transfer the batter to the prepared loaf pan, tap to release air bubbles, and top with remaining chocolate chips. Bake 40–45 minutes or until a toothpick comes out clean.
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Cool in the pan for about 30 minutes, then transfer to a wire rack to cool completely before slicing. Serve and enjoy.
Notes
Honey works in place of maple syrup.
Low-carb or sugar-free chocolate chips can be used, or omit the chips entirely — the cacao powder provides plenty of chocolate flavor.
Nutrition
Carbohydrates: 22g
Protein: 8g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 55mg
Sodium: 221mg
Potassium: 264mg
Fiber: 3g
Sugar: 12g
Calcium: 86mg
Let us know how it was!