BEST Chocolate Zucchini Bread (Gluten Free, Paleo)

This recipe turned out so much better than I anticipated when I started making it that I have to call it the BEST Chocolate Zucchini Bread ever! It is soft, moist and chocolaty on the inside and it literally melts in your mouth. This is one of the few recipe I have created and tried that I can not even tell that it was made without white flour and refined sugars. It is 100% gluten and grain free, made only with almond flour and sweetened with raw, unrefined honey. The recipe also contains 1 cup of finely shredded organic zucchini. I love when a healthy recipe gets even more nutritious by adding some veggies to it!

BEST Chocolate Zucchini Bread Recipe

Here’s an important note about zucchinis: Take special care when purchasing zucchinis as most zucchinis available come from GMO seeds. Even if it is labeled organic or you bought it from your local farmer it could still have come from GMO seeds. Best thing to do is to ask the local farmer if they purchased non-genetically modified seeds.

I hope you and your family enjoy this recipe as much as mine did. I would love to hear your feedback so please leave your comments below.

BEST Chocolate Zucchini Bread Recipe

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5.0 from 13 reviews
BEST Chocolate Zucchini Bread (Gluten Free, Paleo)
  • 1½ cups almond flour
  • 1½ teaspoons baking soda
  • ¼ cup raw cacao powder
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon of salt
  • 1 cup zucchini, finely grated
  • 1 large egg at room temperature
  • ¼ cup greek plain yogurt
  • ¼ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 3 tablespoon raw honey
  • 1 teaspoon apple cider vinegar
  • ½ cup pecans, chopped
  • ½ cup chocolate chips
  1. in a bowl, mix the almond flour with baking soda, cacao powder, ground cinnamon and salt
  2. in a separate bowl, beat the egg then mix in yogurt, coconut oil, vanilla, raw honey and apple cider vinegar. Make sure all is well combined.
  3. stir in grated zucchini, chopped pecans and chocolate chips
  4. using a rubber spatula, gently mix the wet and dry ingredients together. Do not over mix batter.
  5. spoon the batter into an 8½ x 4½-inch medium loaf pan lined with parchment paper and bake at 350°F until a toothpick inserted into the center comes out clean, approximately 35 minutes
  6. cool completely on a wire rack before cutting
  7. store in an airtight container in the refrigerator


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  1. Katie May 16, 2013 at 3:27 am Reply

    Looks delicious!! Should you squeeze out the zucchini after it is shredded to get out the excess moisture?

    • adriana May 16, 2013 at 6:09 am Reply

      I didn’t squeeze mine.

  2. Julianna May 16, 2013 at 6:53 am Reply

    This is currently in my oven! I will check back here once I’ve tried it. I tasted the batter and am in love. My only change was the cacao powder. I did not have that, so I used high-quality rich cocoa powder. Otherwise, everything was in my kitchen. 🙂

  3. Raquel May 16, 2013 at 7:05 am Reply

    What can you sub for the yogourt?

    • adriana May 16, 2013 at 7:23 am Reply

      For a dairy free version you can try using coconut milk (full fat) but I have not tried this yet so if you do please let us know how it turns out.

      • Kapu August 1, 2013 at 5:03 pm Reply

        Would sour cream work? I’m trying to limit my carbs and sugar?

        • adriana August 2, 2013 at 10:31 am Reply

          yes, sour cream would work in place of greek yogurt

          • Kapu August 4, 2013 at 1:50 pm

            Thank you! I’ll let you know how it turns out. Crave something chocolate today. 🙂

          • Kapu August 4, 2013 at 8:13 pm

            Made it tonight with sour cream and it turned out perfect. Husband said its the best healthified thing I’ve made so far and I’ve found some good recipes. We ate it with healthified whipped cream and strawberries. The only other thing diff I did was add 3 Tbl of swerve sweetener and honey made from xylitol. This is a keeper! I’m sad it is almost gone.

    • Danielle June 25, 2013 at 12:15 pm Reply

      Unsweetened Applesauce

  4. Jennifer Nahrstadt May 17, 2013 at 6:26 am Reply

    i made this the other day and thought i could wait until the following morning to try it; nope, failed! this is fantastic and just keeps getting better with time. the sweetness is just right and you’ll never know the zucchini is in there.

    • adriana May 17, 2013 at 6:30 am Reply

      Thanks for the feedback Jennifer!

  5. Atlas May 17, 2013 at 10:28 am Reply

    I don’t understand how using yogurt in the recipe makes it a Paleo.

    • adriana May 17, 2013 at 10:52 am Reply

      Please read my ingredients list page for the answer. Yogurt as well as butter and other raw dairy products are incredibly nutrient dense foods and a great source of fat

  6. Katie Sullivan May 20, 2013 at 1:27 pm Reply

    This bread is absolutely delicious! However, I fail at making any kind of Paleo-ish bread – it always turns out really well done on the outside and mushy on the inside. Could it be my oven or am I just a failure in the kitchen? 🙂

    • adriana May 23, 2013 at 1:19 pm Reply

      Hi Katie, it’s hard to tell what went wrong because every oven is different and may cook at a slightly different times and temperatures. If the top looks ready but the inside is not, try lowering the heat and cook until the inside is done.

      • Danielle June 25, 2013 at 12:17 pm Reply

        You can also put foil on the top.

  7. Carrie May 20, 2013 at 4:06 pm Reply

    Made this today along with your chocolate chip cookies and both are super yummy!!! Going to have to double the cookie recipe next time:) Thanks!!!!!!

  8. murjan June 14, 2013 at 7:50 pm Reply

    This bread is to die for, thank you (my beloved thanks you too)….

  9. lucilb June 15, 2013 at 8:41 pm Reply

    I made this recipe this week, and it is a killer one !!
    I had the same problem regarding the time in the oven and the fact that it turned out great outside but mushy (too mushy) on the inside……
    But despite this fact…….. Sooooooooooo good……
    Just a suggestion : could it be possible that you give some information about numbers of calories and ratio protein/fat/and carbs ?
    Thank you in advance
    Today I make the coconut ice cream recipe…..

    • adriana June 16, 2013 at 8:40 am Reply

      Cooking time can very because every oven is different. Best way to check if its ready is to insert a toothpick into the center and when the toothpick comes out clean the bread is ready.
      You can calculate the nutritional facts with this calculator

  10. Erica June 19, 2013 at 6:21 am Reply

    What’s the conversion for using coconut flour instead of almond flour? Also, do you have a suggestion for subbing out the yogurt? Thanks!

    • adriana June 19, 2013 at 8:36 am Reply

      you can’t just simply substitute almond flour for coconut flour. I would have to write a new recipe using coconut flour in order to work. You can substitute yogurt for coconut cream (the cream that forms on the top of a can of coconut milk when left in the fridge overnight.

  11. Danielle June 25, 2013 at 12:21 pm Reply

    Made this today & it was delicious despite my tired mommy moment…(accidentally poured the wet ingredients into the cooked oatmeal that was on the stove top so I added that in too). Will definitely make again – Ty!

  12. Patti June 26, 2013 at 8:26 am Reply

    Can you post the nutritional stats for this?

  13. Sandra June 27, 2013 at 1:32 pm Reply

    Made this today. I am chicken egg intolerant and used a duck egg. Also used safflower oil instead of coconut because I find coconut too strong in flavor. Because I am dairy free, I used coconut yogurt. This may have been a mistake. I also chopped up 86% dark chocolate bar (about 1/2) for the chocolate chips, trying to avoid the dairy. While the loaf is moist, it’s pretty tasteless. Not sure why … I really wanted it to taste good!

  14. Lisa Lehner July 1, 2013 at 2:00 am Reply

    My husband said this tasted too good to be good for you! lol Do you have any nutritional information I can give him?

    • adriana July 1, 2013 at 10:48 am Reply

      try using this free nutritional content calculator. I don’t usually post or calculate the nutritional facts.

  15. Amy July 5, 2013 at 2:09 pm Reply

    I don’t like zucchini, but I am addicted to this bread! It satisfies my sweet craving and keeps me from trashing my Paleo diet. Thank you for this excellent recipe; can’t wait to try some of the others you have posted.

  16. Tim Williams July 14, 2013 at 12:11 pm Reply

    Um, great recipe, but a note on GM/Organic labeling………….Organic labeling requires that not only the growing methods/systems comply but that Organic seed is also used. GM seed cannot be labelled Organic. You are not correct to say that “most” zucchini available comes from GM seed.The watch-word is ‘know your Farmer’. Purchase of seed from reputable suppliers who are signatories of the Safe-Seed Pledge eliminates the GM taint. If you are purchasing zucchini from a farmer in a Farmers Market type milieu then a short conversation with the seller should be enough to put your fears to rest. If you are not then maybe the avoidance of this GM problem is a good reason to start!!

  17. Meg July 22, 2013 at 3:31 pm Reply

    I also made this and it was no good. Very bland. Not sure what I did wrong – I’m pretty darn good in the kitchen!

  18. Hedie July 23, 2013 at 1:45 pm Reply

    Has anyone substituted Carob powder instead of Cacao for any of the recipes? Just wondering if it works well… otherwise I will purchase the cacao.

  19. Dottie July 30, 2013 at 1:59 am Reply

    The recipe says it will keep in refrigerator for 10 days….please tell me how you ever kept it around that long to know. Two people – 1 loaf – gone in 24 hours! OMG the best ever!!! So moist, not sweet at all till you bite into a chocolate chip – DELICIOUS!!!!!!! Thank you!

  20. Teresa Reichek July 30, 2013 at 11:36 pm Reply

    I don’t know if it is your spell check or not but I have noticed in this recipe, and others, you throw an extra letter in “cider”, making it “cinder”. Thought you would want to know. Thanks for all the great recipes!

    • adriana July 31, 2013 at 10:27 am Reply

      yes, thank you. I fixed them all.

  21. Teresa Reichek July 30, 2013 at 11:38 pm Reply

    Any suggestions for a substitute for the yogurt for folks who are dairy free?

    • adriana July 31, 2013 at 10:15 am Reply

      you substitute the yogurt with coconut cream, the cream that forms on the top of a can of full fat coconut milk when left in the fridge overnight

  22. Lynette August 2, 2013 at 8:11 am Reply

    Just made this and ate two pieces. Yum! Perfect texture and sweetness, love it!

  23. Brenda August 3, 2013 at 12:25 pm Reply

    Bravo! The chocolate zucchini bread tastes delightfully decadent. I baked it just shy of 50 minutes because it was nowhere near done at 35. The extra time still yielded a super moist bread and my 15-year-old daughter is devouring two slices as I write this. Will definitely bake this again.

  24. Sonja August 5, 2013 at 11:18 am Reply

    Love this bread! THANK YOU SO MUCH. I’ve been a baker for many, many years and recently have decided to go all Paleo in my baking. Your recipes are TOP NOTCH! Also have made your choc. chip cookies and blueberry muffins…. both delicious as well! My nephews (13 & 11) loved it as well and couldn’t believe it was “healthy”!!! 🙂 Thanks so much

    • adriana August 5, 2013 at 12:19 pm Reply

      Thank you Sonja!

  25. Kapu August 5, 2013 at 3:01 pm Reply

    Could this be made in a muffin tin for easy travel and would the cooking time be the same?

  26. Katie August 14, 2013 at 5:14 pm Reply

    Can I substitute all purpose gluten free flour for the almond flour?

  27. Shawna August 15, 2013 at 10:42 am Reply

    This bread is amazing. My family and I love this recipe!

  28. ryan August 19, 2013 at 10:31 am Reply

    i made this lastnight and really dont like it, sorry. too oily rich and can taste zucchini and cocoa at same time… barf
    have been baking a lot of GF cakes and breads lately… this did not work out.

  29. Dottie August 20, 2013 at 9:07 am Reply

    My zucchini plants are in full swing which gives me the perfect excuse to keep making this. For those of you struggling to get the center done – try this….buy the small loaf pans and this recipe makes 2 – one for now and one for the freezer if it makes it that far! I cook the small ones 30 minutes and they’re perfect!

  30. Rey August 24, 2013 at 6:33 am Reply

    I made this last night as muffins….they really stuck to the parchment muffin liners unfortunately (almost lost half a muffin to the liner!). I also didn’t find them sweet enough. But I’m still enjoying them!! Next time, I might just up the sweetness a tiny bit and do the loaf pan instead!

  31. jamie September 12, 2013 at 1:31 pm Reply

    I just ate a piece warm out of the oven, and it was DELICIOUS! I too had to bake mine longer…47 minutes. So good, and amazingly healthy for this type of bread. Thank you!

    • adriana September 12, 2013 at 2:51 pm Reply

      Thank you for your feedback!

  32. trish September 26, 2013 at 9:15 pm Reply

    Thankyou so much. My family all love this bread and request it all the time. I like to sometimes top it with a chocolate coconut frosting. I do not add the yoghurt as I find it sinks in the middle a bit when I do. I add a tablespoon of palm sugar also. Love it!

  33. Kelsey September 30, 2013 at 6:01 am Reply

    I have coconut oil on hand, but I also have uncured bacon fat in the fridge, do you think I could sub the bacon fat for coconut oil? I do it with pasture butter and bacon fat but maybe it’d be different…

    • adriana September 30, 2013 at 9:00 am Reply

      It might work with baking fat, but I think it will not taste very good. If you try it, please let me know how it turns out. Butter for sure tastes good.

  34. melinda w. October 5, 2013 at 9:19 am Reply

    I am eating the last piece of this loaf as my husband sleeps (excuse me, watches the football game) in another room. I love chocolate and this baby hits the spot of my continuous craving! Thanks!

  35. Debra October 12, 2013 at 10:46 am Reply

    I just made this in a mini cupcake pan. Baked for 20 minutes at 350. Added milled flaxseed. I didn’t squeeze the zucchini. ‘Two Bite Chocolate Treats’. Fabulous!!

  36. Allison October 14, 2013 at 5:17 pm Reply

    This is very good. I did it with almond meal instead and made it into mini muffins. They did take a very long time to cook though. I tried your method of when they look done on top to lower the temp and cook a bit longer and it worked great. I think my thawed out frozen zucchini may have been too watery. Very delicious though! I will certainly try again.

    • Tammie November 14, 2013 at 3:31 pm Reply

      so the almond meal works fine? and how much longer do you think it took?

  37. Suzie October 21, 2013 at 5:29 am Reply

    I have a coconut sensitivity. Can you recommend another oil. This recipe looks divine!

    • adriana October 21, 2013 at 10:05 am Reply

      you could use butter, avocado oil, macadamia oil, even olive oil

  38. Lisa November 6, 2013 at 6:44 am Reply

    Confused about using coconut oil – do I have to melt it first? If not, does it blend alright and distribute evenly throughout the mixture? thanks!

    • adriana November 6, 2013 at 12:56 pm Reply

      yes, use melted coconut oil.

  39. Tammie November 14, 2013 at 3:30 pm Reply

    HI i love your recipes, unfortuantly in Aus Almond flour is hard to come by, so can i use almond meal instead?

    • adriana November 21, 2013 at 9:51 am Reply

      Almond flour and almond meal are the same. The best brand for baking that I have found is listed above. If the almonds are not blanched and ground very fine, the bread might not turn out as good.

      • Kelly February 6, 2014 at 3:41 pm Reply

        I just read on another site that almond flour and almond meal are not the same. It said almond flour is ground almonds with the skin and almond meal is blanched almonds ground without the skin. I’m no expert, I haven’t cooked with either, just passing along what I found. I was actually trying to figure out how much wheat flour to use instead of almond flour. Found this recipe in Valley Electric Ruralite magazine. Wish I had thought to find this site before I made it as they had left out how much cinnamon and vanilla to use. There were not on the ingredient list but were in the instructions. Obviously I had to substitute the flour. I also substituted a couple other things. It’s baking right now.

  40. elinda January 10, 2014 at 11:59 am Reply

    I used coconut flour instead of almond and my loaf was terrible. Dry and crumbly Didn’t think it would be such a big deal but it was. Shame

    • adriana January 10, 2014 at 6:52 pm Reply

      Substituting almond flour for coconut flour never works without adjusting the amount of all other ingredients.

  41. Kelly February 6, 2014 at 6:57 pm Reply

    I found this recipe in Valley Electric Ruralite magazine. I didn’t have any almond flour and have never baked with it but I really wanted to try it and did not want to wait. Googlsearching a conversion to wheat flour turned up a basic wheat flour:oil ratio. I converted with that in mind, made some other substitutions based on what I had on hand, added nutmeg, and doubled the entire recipe. My changes/additions, are as follows:
    3/4c unbleached wheat flour instead of almond flour
    1t cinnamon (guessed because it was omitted from ingredient list)
    1t nutmeg (because I put it in regular zucchini bread)
    1c yellow zucchini (frozen grated fresh zucchini out of a friend’s garden)
    1/4c plain regular yogurt instead of Greek yogurt
    1/2c butter instead of coconut oil
    6T clover honey (doubled after everything combined because it did not taste sweet)
    1t fruit juice (cran-pomegranate is what I had) instead of apple cider vinegar
    no pecans (so hubby wouldn’t gripe about his imagined tree nut allergy)
    no parchment paper
    baked about 45-50 minutes with loose foil cover at end
    Initially I put the batter in two loaf pans, but there did not seem to be enough so I put it all in one big loaf pan (without measuring the pan). After reading all the warnings that different types of flour cannot be easily substituted successfully, I was worried how this would turn out. Impression on my first taste was it was so un-sweet it was a little bitter but surprisingly very chocolatey rich which I LOVE LOVE LOVE. Both my boys loved it from the beginning and the more I eat the yummier it gets. In fact it is half gone already (and remember I doubled the recipe). I think the only reason Ryan could taste the zucchini is because he knew it was there. I only taste rich chocolate! Certainly satisfies any chocolate craving. All in all big hit and will definitely make again. Maybe even use almond flour next time.

    • adriana February 10, 2014 at 7:50 am Reply

      Thank you for letting us know how you made substitutions in this recipe Kelly. Truly appreciated!

  42. Victoriya February 16, 2014 at 6:25 pm Reply

    My son is on a gluten and casein free diet. I used “So Delicious” dairy free coconut yogurt instead of a Greek plain yogurt. Turned out fantastic! My three-year old is a picky eater, but he loved this.

    • adriana February 18, 2014 at 8:42 am Reply

      Thank you Victoriya!

  43. anovs June 13, 2014 at 7:06 am Reply

    this is amazing…..way better than I thought. It is chocolaty, moist and yummy. I cook it for like 30-32 minutes as I overcooked it once and it was dry. That timing makes the cake moist. It is so good that you can’t just have a slice, you need like 4. Thanks for the amazing recipe.

    • adriana June 13, 2014 at 11:05 am Reply

      Thank you for your feedback!!

  44. Kara July 24, 2014 at 5:41 pm Reply

    I did the math, followed your recipe to the T but I know brands may vary slightly in information, but here it is for the total loaf 🙂
    1.) 1 1/2 c almond flour: 960cal, 36 total carb, 84g fat, 18g fiber, 18 NET carbs, 6g sugar, 36g protein
    2.) 1 1/2 tsp baking soda: n/a
    3.)1/4 c cocoa powder: 80 cal, 2g fat, 12g total carbs, 4g fiber, 8 NET carbs, 4g protein
    4.)1/4 tsp salt
    5.)2 tsp ground cinnamon: 12 calories, 3.8g total carbs, 2.4g fiber, 1.4 NET carbs, 0g sugar, 0.2g protein
    6.)1 cup zucchini: 20 cal, 3.5g carb, 1.1g fiber, 2.8g sugar, 2.4 NET carbs, 1.4g protein
    7.) large egg: 70 cal, 5g fat, 6g protein
    8.)1/4 cup plain greek yogurt (i used low fat)- 35 cal, 2.5g carb, 0g fiber, 2.25g sugar, 6g protein
    9.) 1/4 cup coconut oil: 480 calories, 56g fat
    10.)1 tsp vanilla extract: 12 calories, 0.5g total carb, 0.5g sugar
    11.)3 tablespoons raw honey (i used acai honey) 135 calories, 36g total carbs, 36g sugar
    12.)1 tsp apple cider vinegar (i used unfiltered with the mother) n/a
    13.) 1/4 cup pecans ( i used halves and crumbled them up a bit) 190 cal, 20g fat, 4g total carbs, 3g fiber, 1 NET carbs, 1g sugar, 3g protein
    14.)1/2 cup chocolate chips (i used semi sweet of mixed brands) 160 calories, 8.0g fat, 20g total carbs, 2.0g fiber, 18 NET carbs, 18g sugar, 2.0g protein

    so total for my whole loaf= 2,154 calories, and 87.8 NET carbs

  45. Elisabeth August 2, 2014 at 8:49 am Reply

    Just to clarify, any product that is certified organic can NOT contain GMOs. So an organic zucchini is by definition non-GM.

  46. Kara August 3, 2014 at 8:13 am Reply

    I made this twice in 1 week 🙂 One in “loaf” form, the other as “cupcakes”! The cupcakes were not quite as good, as the dark chocolate chips didn’t disperse as evenly, and because of the smaller size/being in muffin tins they cooked faster/dried out a bit more (kind of expected that anyways!) 7/8 people who tried this loved it 🙂 not to mention countless others who asked me for the recipe after seeing pictures on facebook/instagram.

    (p.s.-the person who didn’t like it is SEVERELY anti health food…i’m fairly certain she liked it but didn’t want to admit it. She said it wasn’t sweet enough but that it wasn’t bad….yet everyone else commented on how SWEET they were for being so low in carbs!)

  47. Kathy Chakmakjian November 5, 2014 at 4:08 pm Reply

    I enjoyed making the chocolate zucchini bread, easy to make and my husband loved it.
    Thank you for a great recipe.

    • adriana November 5, 2014 at 5:31 pm Reply

      Thank you for your feedback Kathy!

  48. Malissa November 16, 2014 at 12:15 pm Reply

    This is seriously by far the very best thing I think I have ever made! I have cravings for this bread (cake)! I just call it my Chocolate Cake!! It is simply incredible!! I have a hard time even sharing this with my family. I have went as far as hiding it in cupboards, left in my bread baking dish, so that no one with find it! Super easy to make and easier to eat! I try to keep in mind that I can’t eat the entire loaf myself…but it is very difficult not to! Thank you so much for this recipe!

    • adriana November 17, 2014 at 9:47 am Reply

      Thank you for your feedback Melissa! That is exactly how I feel about this bread also, and that’s why I had to call it the Best Zucchini Bread recipe! Thanks again.

  49. Kim Young March 24, 2015 at 3:44 am Reply

    YUM! i made this with the only substitutions being walnuts for pecans because thats all i had but it baked it in my bread machine as i dont have an oven ( my boyfriend bought me the bread machine for my birthday so i could enjoy fresh gluten free bread at home) i used the bake only setting and cooking time was slightly longer 50 min but it came out great! lovely and moist

    • adriana March 24, 2015 at 10:48 am Reply

      Thanks for your feedback Kim! It’s great to know that this bread can be baked with a bread machine also!

  50. Donna April 1, 2015 at 8:30 am Reply

    This has got to be the most delicious bread that I have ever tasted! So easy, and I followed your recipe word for word, and it worked perfectly…..Thank you for all of your amazing recipes and inspiration, I have been a huge fan of your site since starting Paleo years ago….

  51. Donna April 1, 2015 at 8:40 am Reply

    Oh apologies, I almost forgot, that I substituted the greek yoghurt for coconut yoghurt to keep it paleo and it worked out brilliantly!

    • adriana April 1, 2015 at 10:19 am Reply

      Donna, thank you so much for your feedback and for sharing your photo. Your bread looks so good!! It’s great to know that using coconut yogurt also works well in this recipe. Thanks again!!

  52. Nat April 28, 2015 at 2:40 am Reply

    I found your recipe when I needed to use zucchini that would’ve otherwise gone to waste. The bread turned out so delicious! I made minor changes: Added more honey for a total of a bit over 1/4 cup while decreasing the amount of chocolate chips, squeezed the liquid off of the zucchini, and subbed about 3 Tbs of flaxseed meal for an equal amount of the almond flour. The bread turned out so yummy and decadent, which will wow my kids at snack time today. 🙂 Thank you for a healthier version of zucchini chocolate bread, without wheat flour or refined sugars. I will be checking your other recipes, so glad to have found your website!

    • adriana April 28, 2015 at 8:09 am Reply

      That is so great to hear, thank you for your feedback Nat! If there’s any left snap a picture of it and post it here 🙂

  53. Paula Alter May 3, 2015 at 3:19 am Reply

    I’m still new to My Fitness Pal and working at navigating my way through everything. This recipe looks amazing! How can I add a serving of this bread to My Fitness Pal so I am tracking its nutritional value? Thanks so much!

  54. adriana May 4, 2015 at 3:27 pm Reply

    Paula, I don’t usually calculate the nutrition facts of my recipes. Here’s a another calculator you may want to try

    I did have a nutritionist calculate the info for this recipe, and based on 10 servings this recipe has 290 calories, 23g fat, 7g protein, and 19g carbs. Hope that helps 😉

  55. Katrina (Instagram @thebakingkat) June 13, 2015 at 10:02 pm Reply

    Baked this yesterday for dessert for a lunch with friends I was hosting. Turned out perfectly! I substituted rice malt syrup, macadamia oil and used a mix of cacao nibs and chopped 85% dark chocolate. Baked for 40min in 180deg Celsius and it was just right- cooked but super moist.Was so yummy it even won over my friend that doesn’t normally believe treats can be both tasty and healthy!! Thanks for a great recipe Adriana

  56. katina July 16, 2015 at 7:24 pm Reply

    hi…if i left the cocoa powder out would this be like a traditional zucchini bread and/or do you have a recipe for one?

    thanks, katina

  57. Nic August 25, 2015 at 1:43 am Reply

    Just want to know if this recipe can be frozen.

    Going to try this recipe soon. Thanks

    • adriana August 25, 2015 at 10:53 am Reply

      Hi Nic, I never tried freezing this bread, but I don’t think it’s a problem. Keep me updated and let me know how it goes please.

  58. Conie September 5, 2015 at 4:49 am Reply

    Do you have any nutritional info on the chocolate zucchini bread, specifically carbs for a diabetic child?

    • adriana September 6, 2015 at 7:53 am Reply

      Connie based on 10 servings here’s the breakdown:
      Per serving: Calories 290 (From Fat 203); Fat 23g (Saturated 9g); Cholesterol 19mg; Sodium 265mg;
      Carbohydrate 19g (Dietary Fiber 4g); Protein 7g.
      You can lower the carb content further by using dark chocolate (80% or higher) in place of the semi-sweet chocolate chips, and by substituting the honey with a few drops of pure stevia extract, coconut sugar, or one of the low-carb sugar alcohols if you can digest them well.

  59. lorena November 25, 2015 at 3:16 pm Reply

    Hello can I use cocoa powder instead of cacao powder?

    • adriana November 25, 2015 at 5:40 pm Reply

      Lorena, yes you can but make sure it’s unsweetened. Your bread may turn out darker also. Taste the batter before you bake it to see if it need more sweetener. Some brands of cocoa powder are a bit bitter.

  60. Lorena November 25, 2015 at 5:53 pm Reply

    Thank you so much Adriana, I already used my zuchinni for the muffin recipe which It is to die, so so good!! :). I will try this one next week. I love zuchinni in all recipes, I only substitute honey with stevia. I will take your advise and try by adding the cocoa powder tablespoon by TBS, that way maybe I will only put 3 TBS instead of 4. Have a wonderful thanksgiving day

    • adriana November 26, 2015 at 10:27 am Reply

      Lorena, happy Thanksgiving! Thank you for your feedback and I can’t wait to hear from you again. If you can, please post a photo here so I can see 🙂

  61. agustina January 18, 2016 at 8:59 am Reply

    Excellent!! I tried yesterday and it ended in an amazing taste. It’s more like a cake to me than a bread.
    I also had to use the oven for longer since the middle wasn’t cooked properly at 35 minutes.
    Thanks so much!
    PS: This is HUSBAND”S PROOF!!!! 🙂

    • adriana January 18, 2016 at 9:01 am Reply

      Awesome Agustina! Thank you so much for your feedback! 🙂

  62. Alex February 27, 2016 at 12:31 pm Reply

    Can I substitute the egg and yogurt for something else? I’m allergic to eggs and milk. 🙁

    • adriana February 28, 2016 at 9:42 am Reply

      Alex, you can substitute the yogurt for coconut yogurt or coconut cream. As for the eggs, you could trying mixing flaxseed meal and water as a substitute. 3 T water with 1 T ground flax seed equals 1 egg. The flax egg may give the bread a denser texture, but it may still be good. Please let me know how it turns out if you try it.

  63. Deb April 24, 2016 at 8:02 pm Reply

    So good! We love this recipe (and your chocolate zucchini cookies). I’ve had the problem before with the gooey inside and ‘too cooked’ outside. I find this happens when I bake with honey, or make my own almond meal. What works for me is to use 2 smaller baking dishes(both about 4 X 5 inches). I keep the baking times the same and always end up with super moist inside and not overcooked on the outside. We also used stevia and unsweetened carob chips this time around, and squeezed about half the moisture from the zucchini. Just perfect!

    • adriana April 27, 2016 at 8:48 am Reply

      Hi Deb, thank you for your feedback!. I’m happy to know you like both this bread recipe and my cookies 🙂
      The problem you’re having with the “gooey inside and too cooked outside” is very likely from the almond flour you’re using. If your flour is not blanched and ground very fine, this will happen. There’s only 2 brands I found work best for baking and those are by Honeyville and Welbee’s. It’s not the honey, but it could also be the temperature in your oven.

      • Deb April 27, 2016 at 10:33 am Reply

        Thanks Adriana 🙂 I’ll definitely try to find the 2 brands you’ve mentioned. I always like to make my own almond ‘meal’, but unfortunately it’s not the perfect equation. I’m glad it’s not the honey causing the issue though as I love to use honey in our baking.

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