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.
Comments
372 responses to “Low-Carb Paleo Chocolate Zucchini Bread”
Hi, Elana! I’ve made so many of your recipes over the years and always enjoy. Just wanted to say this is my new go-to quick bread. SO delicious. Everyone in my family really loves it. I do leave out the Stevia, because for me, the honey is plenty sweet! It really is WONDERFUL. My kids even love it, and they are big on chocolate desserts!
Finley, I’m so glad you and your family love this bread!
Since being diagnosed Type 1 diabetic, I have struggled to find recipes that are blood sugar friendly. Then I happened to find this recipe and now I am extremely pleased I have something that not only tastes good, but is good for me and the rest of my family. Thank You so much for the work you do when you post a wonderful recipe like this. Be safe.
Kathy, thanks so much for your kind words! So glad to hear you enjoyed this bread :-)
I do not think this went thru, but thanks for the choc. chia seed pudding. I used heavy cream, and protein pwd. with dk. choc. monkfruit, and mct oil. Yum yum. Did not think anything could taste so good.
Judy, you’re so welcome!
This was so good! I made it into muffins so it would cook faster… and *MAY* have doubled the cacao powder since I had extra zucchini! Next time will have to add choc chips too!
Jessie, thanks for letting me know this was so good!
This was so moist and flavourful! Thank you
Jean, so glad to hear it! Thanks for your wonderful comment :-)
I love your recipes but for my digestive health you use too much almond flour or meal….. is there a way I can lessen that flour and compliment it with a low carb one!
Jayne, I’m working on it, stay tuned :-)
This bread is a chocolate lover’s dream…moist, chocolaty, easy to put together. Thank you!
Karin, what a great comment to find here! Thank you :-)
Thank you so much for the great recipe, Elana. I made it the other night and substituted half the sweetener with Swerve to cut the carbs a bit more and added 1/4 of Lily’s Dark Chocolate Chips. Really yummy. I always slice my breads and freeze the slices separately. That way I always have a treat in the freezer. Thank you again!
Barbara, thanks for letting me know this is really yummy!
This turned out so good! I didn’t have the size of loaf pan you specified; mine’s just a bit bigger, so I lined it with parchment paper and it squeezed the size just a little smaller. I also used 1tsp vanilla instead of the stevia, and avocado oil instead of coconut oil (it’s really very firm at room temperature today in Alaska, and I was too lazy to melt it!). Turned out delicious! My next slice will be toasted, with a bit of peanut or almond butter.
Jessica, I just made it and it was amazing. LOVE the idea of toasting and topping with peanut butter :-)
Do you think I could db this recipe & bake in a 9 or 10″ bread pan ?
Seems a shame to spend the time making a yummy bread in sm pan, it’ll be gone too soon !
Terissa, not sure the loaf would bake through but feel free to experiment :-)
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