Gluten-Free Chocolate Zucchini Bread (Grain-Free Paleo Recipe)

Wonderfully moist and fudgy gluten-free chocolate zucchini bread that’s simple to make. The zucchini adds moisture and sneaks in a serving of vegetables without affecting the rich chocolate flavor.

Lately readers have been asking for easy ways to use up the summer zucchini harvest, and baked goods are one of my favorite solutions. This double chocolate zucchini bread is rich and fudgy, yet not overly sweet or greasy. It uses almond flour so it’s naturally gluten-free and can be dairy-free when made with a plant-based fat. The shredded zucchini keeps the texture soft and tender — you’d hardly know it’s packed with nearly 1½ cups of grated zucchini.

Watch a Short Video of This Recipe

A short demonstration video is available to show key steps and the finished loaf. Use it as a quick visual guide while you bake.

Gluten Free Chocolate Zucchini Bread Recipe

This paleo-friendly, dairy-free option made with blanched almond flour delivers classic chocolate bread flavor with a tender, moist crumb. The batter is straightforward: dry ingredients combined, wet ingredients whisked, then the shredded zucchini and chocolate chips folded in. The loaf bakes into a fudgy, sliceable treat that works for breakfast, snack, or dessert. It also adapts well to muffins if you prefer individual portions.

Ingredients in This Easy and Moist Zucchini Bread

• 1½ cup finely grated zucchini (about 2 small or 1 large zucchini). I use a hand grater, but a food processor works too.
• 1½ cup blanched almond flour — I haven’t tested other flours here; finely ground cashew flour may behave similarly.
• ½ cup unsweetened cocoa powder (cacao powder is an acceptable substitute).
• ½ cup coconut sugar (or brown sugar if preferred).
• 1 tsp ground cinnamon
• ½ tsp baking soda
• ½ tsp sea salt
• 2 large eggs, at room temperature (warm them in a bowl of lukewarm water for 5–10 minutes if needed).
• ¼ cup ghee (or melted butter or coconut oil for a dairy-free option).
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips, divided (use dairy-free chips if keeping it dairy-free).

How to Make Gluten Free Chocolate Zucchini Bread

1. Preheat the oven to 350°F. Grease and line an 8.5 × 4.5 inch loaf pan with parchment paper.
2. Grate the zucchini and set it aside. Do not squeeze out the liquid — the moisture is important for the final texture.
3. In a large bowl, whisk together the almond flour, cocoa powder, coconut sugar, cinnamon, baking soda, and sea salt until evenly combined.
4. In a separate bowl, whisk the eggs, melted and cooled ghee (or oil), and vanilla extract.
5. Pour the wet ingredients into the dry and stir until just combined. The batter may look thick or slightly dry at this point — that’s normal.
6. Gently fold in the grated zucchini and ¾ cup of the chocolate chips until distributed throughout the batter.
7. Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining ¼ cup of chocolate chips over the surface.
8. Bake for 50–65 minutes. Start checking at 50 minutes; the loaf is done when a toothpick inserted in the center comes out clean or with only a few moist crumbs.
9. Allow the loaf to cool in the pan for about 15 minutes, then use the parchment overhang to lift it onto a cooling rack.
10. Let it cool completely before slicing to get clean, even slices.

Frequently Asked Questions

Other zucchini recipes you might love…

• Paleo zucchini cornbread without corn (nut free)
• Raw zucchini hummus with avocado — bean free (Whole30, vegan)
• Keto zucchini fries in the air fryer (Paleo, Whole30)
• Paleo & Whole30 salmon cakes with zucchini (nut free, keto)
• How to make zucchini egg nests (Paleo, Whole30, Keto)

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