Low-Carb Paleo Chocolate Zucchini Bread is perfect for when your garden is exploding with zucchini! This easy paleo bread also keeps all of the zucchini that emerges from your CSA share under control.
The best thing about Low-Carb Paleo Chocolate Zucchini Bread is that it’s so delicious your friends will gobble it up without knowing it’s healthy! It’s also super easy to make. Lots of readers tell me that they turn this into a one-bowl recipe. They simply mix up all the ingredients in the food processor, then grate the zucchini right into the batter.
One of the healthy ingredients that gives this bread a moist, rich texture is coconut oil. Studies have shown that in addition to numerous other health benefits, coconut oil can help our immune systems mount resistance to viruses.
Sweetened with honey and a bit of vanilla stevia, Low-Carb Paleo Chocolate Zucchini Bread makes an excellent healthy snack for kids and is equally delicious for dessert with a cup of my low-carb Iced Ginger Chai.
To store this low-carb bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.
My family absolutely loves this Low-Carb Paleo Chocolate Zucchini Bread! If you’re following a low-carb, high-fat (LCHF) diet, check out my Keto Diet Recipes page. If you need macros, I provide them for the recipes in all of my books, but my New York Times best selling book, Paleo Cooking from Elana’s Pantry is the best place to start, with a ton of low-carb, high-fat (LCHF) recipes. In fact, Barnes & Noble has it in their system as a Keto Cookbook! Check out all of the low-carb recipes and get the macros here!
As the warm weather marches on, the zucchini will keep growing, and growing some more! Here are some of my other healthy zucchini recipes to help you take charge of this prolific produce:
This post is an oldie but goodie from the archives, I first published this recipe in 2013.