Chocolate Zucchini Bread |

Organic Chocolate Zucchini Bread Recipe {Paleo, Gluten Free and Grain Free}

  • Author: Halle Cottis
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 10 pieces 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american


This recipe is for the best chocolate zucchini bread recipe!



  1. Preheat oven to 400 F.
  2. In a medium bowl combine the chocolate hazelnut butter, eggs, maple syrup, vanilla and sea salt and blend with a hand held mixer for 2 minutes on medium speed.
  3. Add baking soda and vinegar (will fizz up) and blend for 30 more seconds.
  4. Stir in shredded zucchini. If really watery, squeeze out excess water.
  5. Place in a lined or greased loaf pan. You can use one 5×9″ pan or 2 mini loaf pans.
  6. Top with 1-2 tbsp of mini chocolate chips.
  7. Bake for 23-28 minutes if you have mini loaf pans and 35-50 minutes for large loaf pan. Start testing with a toothpick at 35 minutes and when it comes out clean when inserted in the center, it is done.
  8. Allow to cool on a cooling rack and serve. You can also serve warm too.


The pictures in this post were made with mini loaf pans.

Equipment Needed:

Mini Loaf Pans

Medium Mixing Bowl

Measuring Spoons & Cups

Hand Mixer

Boxed Grater

Click Here To See A Video On How To Make Chocolate Zucchini Bread

Nutritional Information: Calories: 180 Fat: 13.3g Carbs: 13.6g Protein: 4.7g


  • Serving Size: 1 piece