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Gluten free chocolate zucchini bread slices

Get the Recipe: Gluten Free Chocolate Zucchini Bread (Paleo)

This gluten free Chocolate Zucchini Bread is soft, chocolaty and fluffy! This moist Paleo quick bread is easy, healthy and delicious. Great for breakfast, a snack, or dessert!
5 from 2 votes

Ingredients

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
  • Grate zucchini. Place zucchini on a towel and wring out all excess moisture. Set aside.
  • In a large mixing bowl, add flours, cocoa powder, baking soda and sea salt. Stir to combine.
  • Add in eggs, mashed banana, maple syrup and vanilla extract. Stir to combine.
  • Then, gently fold in grated zucchini and chocolate chips.
  • Pour batter into lined loaf pan.
  • Bake for 40 to 50 minutes or until a toothpick inserted comes out clean.
  • Allow bread to cool completely before slicing and serving.

Notes

  • Grate zucchini finely.  Then, be sure to squeeze out ALL excess moisture from zucchini.
  • About 1 banana produces 1/2 cup of mashed banana.
  • Arrowroot starch or cornstarch can replace the tapioca flour.
  • Honey can be used in place of maple syrup if desired.
  • Batter will be thick.
  • Bake until toothpick inserted comes out clean. Do not overbake!
  • This quick bread is naturally moist and gooey.  Wait until it's completely cooled to slice and serve.
  • Store leftovers covered at room temperature for up to 3 days.
  • Bread can be frozen in individual slices for up to 1 month.  Thaw before eating.
Calories: 346kcal, Carbohydrates: 37g, Protein: 10g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 192mg, Potassium: 367mg, Fiber: 6g, Sugar: 15g, Vitamin A: 139IU, Vitamin C: 5mg, Calcium: 140mg, Iron: 2mg