Best Paleo Zucchini Bread with Chocolate Chips
This is the best Paleo Zucchini Bread with chocolate chips! This moist and fluffy loaf is healthy enough for breakfast and sweet enough for dessert. This Paleo quick bread is easy to make, has the best texture, and is absolutely delicious.
Lather up a slice with homemade almond butter or butter! This bread is delicious warm or cold.
Why You’ll Love this Paleo Quick Bread
- Eating vegetables has never been so delicious!
- This Paleo zucchini bread recipe is packed with healthy ingredients.
- The almond flour adds a hearty and nutty flavor to this gluten free bread.
- This bread is great for a sweet breakfast, quick snack, or healthy dessert.
- This zucchini bread is made without xantham gum, without applesauce, without brown sugar, without oil and without nuts.
- Check out my Paleo Chocolate Chip Zucchini Muffins or Paleo Chocolate Zucchini Bread for other ideas!
- It is Paleo, Grain Free, Gluten Free and easily made Dairy Free.
What is Zucchini Bread?
Zucchini is a summer squash that is green. This vegetable is typically cooked and eaten in savory dishes. It is high in Vitamin A and antioxidants.
When used in baking, zucchini adds a lot of moisture. Zucchini bread is a quick bread that is made with grated zucchini. Due to zucchini’s moisture, it is important to squeeze out all excess moisture before adding it to bread batter.
Zucchini bread tastes like whichever spices and seasonings are added to the batter. In this case, the bread has a light cinnamon flavor with tons of chocolate chips!
How To Make
First, preheat oven to 350 degrees Fahrenheit. Line a 9×5 inch bread pan with parchment paper.
Grate zucchini. Using a paper towel, squeeze out excess moisture. Be sure that all water is squeezed out.
In a large mixing bowl, add all ingredients. Then, stir to combine.
Next, pour batter into bread pan and garnish with extra chocolate chips if desired.
Bake for about 1 hour, until a toothpick inserted in the middle comes out clean. Note: if the top is getting too golden, simply place a piece of tin foil on top and continue baking until the middle is set.
Lastly, allow bread to cool completely before slicing into Paleo Zucchini Bread!
Expert Tips & Tricks
It is VERY important to squeeze out all excess moisture from the grated zucchini. To do this, I like to place the grated zucchini on top of several sheets of paper towels. Then wrap zucchini in paper towels and squeeze out water over a sink.
If using frozen zucchini, thaw completely before grating and squeezing out moisture. If using pre-made zucchini noodles, chop or grate finely before squeezing out water. Then, add to the batter.
Do not go light on the chocolate chips! This bread is also delicious with walnuts mixed in.
If bread is becoming too brown on top, place a piece of aluminum foil on top and continue baking. Bread is done when a toothpick inserted comes out clean.
Allow bread to cool FULLY before slicing into. It takes patience but is so worth the wait!
Frequently Asked Questions (FAQs)
Zucchini bread tastes like whatever spices or seasonings are used. In addition, chocolate chip zucchini bread tastes like chocolate chips!
Squeeze out all excess moisture from grated zucchini in order to keep zucchini bread from getting soggy.
No, you do not need to peel zucchini before grating.
This bread can be frozen in individual slices. I do not recommend freezing the entire loaf in one piece.
Sure! Finely chop or grate zucchini noodles before squeezing out moisture and adding to batter.
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If you make this recipe, I would love to see it! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more healthy ideas, see my Paleo Recipes page.
Get the Recipe: Best Paleo Zucchini Bread with Chocolate Chips
- 2 cups grated zucchini
- 2 cups almond flour
- ½ cup coconut sugar
- 2 eggs
- ½ tsp lemon juice
- 1 tsp baking soda
- ⅓ cup melted butter, or coconut oil
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ cup dark chocolate chips
- pinch sea salt
- First, preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
- Next, grate zucchini. Once grated, use a paper towel to squeeze out ALL excess moisture from zucchini.
- In a large mixing bowl, add all ingredients. Stir to combine.
- Pour batter into bread pan. Garnish with extra chocolate chips if desired.
- Bake for 1 hour or until toothpick inserted comes out clean.
- Note: if bread is getting too brown on top, place a piece of aluminum foil on top and continue baking until done.
- Lastly, allow bread to fully cool before slicing and serving.
- Use grater to finely grate zucchini. Do not use big chunks of zucchini.
- If using frozen zucchini, allow it to thaw completely. Then, grate before use and squeeze out all excess moisture.
- If using pre-made zucchini noodles, chop very finely and squeeze out moisture before adding to batter.
- Mix until a thick batter forms.
- Any chocolate chips work. I used mini dark chocolate chips.
- If bread is getting too brown or crispy on top, add a piece of aluminum foil on top of bread and continue baking.
- Bread is done baking when a toothpick inserted comes out clean.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This bread can be frozen in individual slices.
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2 Comments on “Best Paleo Zucchini Bread with Chocolate Chips”
Yum! I have almond flour but out of curiosity, can I use coconut/cassava or Bob’s gluten free 1:1 for this recipe? Or a mix of these? I particularly love using cassava in baking recipes.
Hi Kim! I have a zucchini bread recipe made with 1 to 1 gluten free flour. I also have a cassava flour banana bread recipe. For the cassava flour banana bread, you might be able to get away with doing 1/2 cup grated zucchini and 1/2 cup mashed banana. It may not be overly sweet, but you can always add more chocolate chips. Hope this helps!