Rich and moist Double Chocolate Almond Flour Zucchini Bread is here for zucchini bread lovers and chocolate enthusiasts. Make the most of zucchini season with this healthy zucchini bread recipe.
A chocolate version of my classic Almond Flour Zucchini Bread recipe, this easy recipe is ideal for the chocolate lover like me!
It combines the earthy, warm flavors of classic zucchini bread and adds a big chocolate kicker for the ultimate treat. I love warming up a slice with a pat of butter for a tasty afternoon snack.
The best part is there is no need to drain the excess moisture out of the shredded zucchini, as I accounted for moist zucchini in my recipe.
Plus, it is made with all wholesome ingredients for a healthy version of traditional zucchini bread. Let’s discuss those simple ingredients!
Chocolate Zucchini Bread Ingredients:
Almond Flour: Taking the place of all-purpose flour, I use almond flour for a gluten free chocolate zucchini bread recipe. Almond flour has a light, delicate texture and brings fiber, protein, and healthy fats to the loaf.
Tapioca Flour: For the perfect texture, we need tapioca flour, as it provides some starch. The combination of almond flour and tapioca flour mimics the classic texture of regular flour.
Eggs: A few eggs help the batter rise to the ultimate fluffy texture.
Avocado Oil: Responsible for the moist crumb, we need a little fat for richness and moisture.
Pure Vanilla Extract: A splash of vanilla brings warm flavor.
Cocoa Powder: Most of the chocolatey goodness comes from unsweetened cocoa powder. I like using raw cacao powder because it has a more creamy, less bitter flavor than regular cocoa powder.
Chocolate Chips: Toss them in for incredibly fudgy texture! I use semisweet chocolate chips or dark chocolate chips, but sugar-free chocolate chips work great too.
Zucchini: The main ingredient! We need one small to medium-sized zucchini squash grated up to form one cup of grated zucchini.
Baking Powder: The leavening agent that helps the batter rise and bake evenly.
Ground Cinnamon: Optional but recommended, I love adding cinnamon to zucchini bread recipes for warm flavor.
Sea Salt: Flavor enhancer extraordinaire! Don’t skip it.
Recipe Customizations:
- Replace the tapioca flour with arrowroot flour or with more almond flour.
- Use ½ cup melted butter, or ⅓ cup melted coconut oil in place of avocado oil.
- Add ⅔ cup of chopped pecans or walnuts for a nutty crunch.
- The recipe as written is not very sweet. For sweeter bread, add 1 to 4 tablespoons of brown sugar, coconut sugar, or sugar-free sweetener.
How to Make Chocolate Zucchini Bread:
Use a box grater or the grater insert in a food processor to grate the zucchini.
Preheat the oven to 350 degrees F and line a 9″ x 5″ bread pan with parchment paper.
Mix the eggs, pure maple syrup, avocado oil, and pure vanilla extract in a large mixing bowl. Stir in the shredded zucchini until well combined.
In a separate bowl, stir together the almond flour, tapioca flour, cocoa powder, baking powder, baking soda, and sea salt.
Pour the dry ingredients into the bowl with the wet ingredients and mix well.
Stir in the chocolate chips.
Pour the chocolate zucchini bread batter into the prepared loaf pan and spread it into an even layer. If desired, sprinkle extra chocolate chips on top of the batter.
Cover the loaf pan with aluminum foil and bake on the center rack of the preheated oven for 50-60 minutes. The bread is ready once it reaches an internal temperature of 190 degrees F. Insert a digital thermometer into the center of the bread to check for doneness.
Allow the bread to cool on a wire rack all the way to room temperature. Slice and serve!
Storage Options:
- Room Temperature: Wrap the loaf pan in plastic wrap and store on the counter for up to 3 days.
- Refrigerator: Transfer the quick bread to an airtight container or a large zip lock bag, and refrigerate for up to 3 months.
- Freezer: Freeze in a large zip lock bag for up to 3 months.
If you have extra zucchini from your home garden on hand, this rich and chocolatey version of classic zucchini bread is the perfect use for it!
Love baking quick bread recipes? Try these reader favorites too!
More Quick Bread Recipes:
- Gluten-Free Banana Bread
- Protein Banana Bread
- Almond Flour Blueberry Bread
- Cranberry Orange Bread
- Almond Flour Morning Glory Quick Bread
- Healthy Apple Oatmeal Bread
- Almond Flour Lemon Poppy Seed Bread
Happy baking!
Chocolate Zucchini Bread
Ingredients
- 3 large eggs
- ½ cup pure maple syrup
- ⅓ cup avocado oil
- 2 tsp pure vanilla extract
- 1 cup grated zucchini
- 2 tsp pure vanilla extract
- 2 cups super fine almond flour
- ½ cup tapioca flour
- ½ cup cocoa powder
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon optional
- ½ tsp sea salt
- ⅔ cup chocolate chips
Instructions
- Use a box grater or the grater insert in a food processor to grate the zucchini.
- Preheat the oven to 350 degrees F and line a 9″ x 5″ bread pan with parchment paper.
- Mix the eggs, pure maple syrup, avocado oil, and pure vanilla extract in a large mixing bowl. Stir in the shredded zucchini until well combined.
- In a separate bowl, stir together the almond flour, tapioca flour, cocoa powder, baking powder, baking soda, and sea salt.
- Pour the dry ingredients into the bowl with the wet ingredients and mix well. Stir in the chocolate chips.
- Transfer the chocolate zucchini bread batter into the prepared pan. If desired, sprinkle extra chocolate chips on top of the batter.
- Cover the loaf pan with aluminum foil and bake on the center rack of the preheated oven for 50-60 minutes. The bread is ready once it reaches an internal temperature of 190 degrees F. Insert a digital thermometer into the center of the bread to check for doneness.
- Allow the bread to cool on a wire rack all the way to room temperature. Slice and serve!
