Elana's Pantry

New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

Paleo Chocolate Zucchini Bread

Paleo Chocolate Zucchini Bread

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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. But the best thing about Paleo Chocolate Zucchini Bread is that it’s so delicious your friends will gobble it up without knowing that it’s healthy!

Health Benefits of Coconut Oil

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, Paleo Chocolate Zucchini Bread makes an excellent snack for kids, and is equally delicious for dessert with a cup of Iced Ginger Chai.

Print Recipe
Paleo Chocolate Zucchini Bread
Serves:1loaf
Ingredients
Instructions
  1. In a food processor combine almond flour and cacao powder
  2. Pulse in salt and baking soda
  3. Pulse in eggs, coconut oil, honey, and stevia
  4. Briefly pulse in zucchini
  5. Transfer batter to a greased 6.5 x 4 inch small loaf pan, dusted with almond flour
  6. Bake at 350°F for 35-40 minutes
  7. Cool for 2 hours
  8. Serve

How to Store Paleo Chocolate Zucchini Bread

To store this gluten-free bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.

Healthy Zucchini Recipes

As summer 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

  1. Hi Elana! Do you squeeze and drain the zucchini for this recipe? I’ve seen many that do, but perhaps not necessary in yours. Thank you!

    Reply

  2. Sorry for repeating the calorie question. I followed the link you gave the other commenter. I am still curious to if I can use a blender in place of a food processor?

    Reply

  5. Made it for the first time .. and it was delicious! Thank you for the recipe!
    Some little adjustments (more veggies and less sugar :)! ). It was still sweet enough.
    – 1 cup zucchini
    – 1/5 cup honey
    – Vanilla extract instead of vanilla stevia
    – handfull of 70% dark chocolate chips in the batter

    Next time im going to try to put in a little bit more zucchini and less sugar. Perhaps some pecan nuts on top!

    Reply

  7. Made this last week, and it is great. However, I didn’t sleep all night. Sensitive to the cocoa I guess. Not a great evening treat for me! Put the rest in the freezer to enjoy for breakfast! thanks for the recipe

    Reply

  8. Hi Elana,
    Thanks so much for this recipe. Whenever I make this bread it disappears in a couple days so yesterday I doubled the recipe and made a regular sized loaf and it turned out very well. Probably should have pulled the loaf out at 55 minutes, as the edges looked a bit dark, but my partner says it is great.
    Am trying to get through lots of zucchini from our CSA so I have a loaf of your low carb zucchini bread in the oven as I type!
    I always look forward to your posts, thank you for all you do!

    Reply

  9. This recipe is a total keeper! My now go-to chocolate cake/cupcakes recipe for my family and I. I use duck eggs because my son can’t have chicken eggs and I usually add even more zucchini and it is so moist. Keeps great in fridge. I make a double batch and make cupcakes and a loaf. I topped these with coconut cream whipped cream with matcha green tea powder. Yum! Kids are requesting nut butter flavored whipped coconut cream “frosting” next. Thanks! I was wondering, too, which recipe is the “vanilla” version of this, as we sometimes don’t want chocolate–believe it or not. Is it the regular zucchini bread recipe you have posted?

    Reply

  10. My bread was delicious, however it did collapse in the centre which was a bummer. Anyone else have this happen? Thanks Ellana!!

    Reply

  11. Amazing recipe! It’s easily doubled to fill 4 mini bread pans. This is so good my grain-loving 12 year old keeps eating it instead of the regular, flour-based recipe I made for her. I followed the recipe as written, other than using vanilla extract instead of the vanilla stevia. I also added chocolate chips and walnuts.

    Reply

  12. This sounds delicious and I can’t wait to make it! Should the water be removed from the zucchini before adding it to the batter?

    Reply

  13. This was very impressive. It tasted great and was easy to make. Thought it was ironic, in Texas when zucchini would be in abundance-coconut oil is a liquid at room temperature!

    Reply

  14. This is probably my all time favorite of Elana’s recipes. I make it into muffins for a quick breakfast or snack and they are always delicious. =D

    Thank you!

    Reply

  15. Hi Elana,

    Your chocolate zucchini bread looks absolutely delicious and I cannot wait to try it out on my kids.
    However, my little girl cannot have eggs. What could I substitute those with?

    Thanks in advance!

    Reply

  16. Hi Elana, as usual thank you for your deliciousness! I’ve made this recipe before but notice that the date of publishing it is now today. Did you change anything from the previous iteration?

    Reply

    • Diane, thanks for your comment! No changes, this recipe is an oldie but goodie from the archives that I first published in 2013 :-)

      Reply

  17. Than you for the recipe! I can not wait to try it although I am not very fond of zucchini. I would like to know if one can store it in the freezer as well as the fridge. What do you think, Elana?

    Reply

    • Elizabeth, thanks for your comment! I haven’t tried storing this in the freezer. Storage instructions for the fridge are in the paragraph below the recipe :-)

      Reply

  18. According to the ancient healing science of India, Ayurveda, honey becomes toxic when it is heated or cooked. May I suggest substituting maple syrup.

    Reply

  19. I have made this many times, and in fact had a muffin-version today! I double the recipe, put into muffin cups, and bake at 350 for about 18 minutes. I freeze them for breakfasts and snacks for my girls’ lunches. I love them, and recently served them to a friend who also loves chocolate and zucchini muffins (in flour- and sugar- laden recipes), and she loved them!

    Reply

    • Christine, thanks for your comment! I’m so happy this passed the “flour and sugar laden” recipe test with your friend :-)

      Reply

  20. Hi Elana, I was just wondering if this was SCD friendly? As I was looking over the ingredients I thought it would be okay, but it’s not in the SCD section. Thanks so much for all you do. Your work has truly changed lives!

    Reply

  21. I love your recipes! but now I’m at a cabin that doesn’t have a food processor. Can I make this with a regular hand mixer?

    Reply

  23. Hi Elana, I just wanted to write and say thank you for all your amazing recipes. I have tried quite a few now and find them easy and just the right size for my baking needs. This Chocolate Zucchini bread has become a staple that I make every week now that I’ve got lots of zucchinis growing in my garden. It’s great knowing that what I’m making is better/healthier for me and I can even get my fussy daughter to eat some greens smuggled into this recipe. I use almond meal instead of flour as almond flour is difficult to find here in Australia and I also sub in rice malt syrup for the honey to reduce the fructose content. The resulting bread comes out denser than yours but I quite like it that way. I have also added some raspberries to the recipe sometimes to mix it up which also work well. Anyway I just wanted to say thank you for all your hard work and sharing your fantastic recipes. I really appreciate it.

    Reply

    • Alana, you’re welcome! I’m so glad you are enjoying my recipes and that they are easy and amazing :-)

      Reply

    • Hi Ali, thanks for your question and so sorry I can’t be of more help! I haven’t eaten rice, or used rice flour since 2001, the year I went on a grain-free, paleo diet :-)

      Reply

  25. Made these as muffins, and have been loving them. I am going to try making another batch to see how well they freeze. They may be my answer to something chocolate-y when the mood strikes.

    Reply

  26. This is a great bread but we are very confused by the loaf pan measurement. You state a 6.5X 4 and yet your link brings us to a 6.75X 4.5 butter dish for $36. I can find nowhere online for a 6.5X4″ loaf pan. Any help?

    Reply

    • Keith, the dish that is linked in the recipe is the dish that I use. I often see this exact size loaf pan at yard sales and thrift stores for a couple of bucks :-)

      Reply

  27. I’m going with subbing vanilla extract for stevia…but can I also add rum or cognac to this recipe…if so what ingredient(s) should I vary if this were to offset the recipe? Thanks.

    Reply

  28. Thank you for another great recipe that works: I doubled your recipe and baked the batter in individual cake molds. They came out perfect, moist, tasty and irresistible!
    Dearest Elana, your recipes are great.

    Reply

  29. SLAM DUNK, yet again, Elana. I needed something quick and I just happened to have a glass vessel the right size. Now I have a perfect little cake to serve and I know it will be delicious, because your recipes are ALWAYS super reliable. Yes, the testing you do is evident in the final product – especially for those who already know their way around the kitchen. Be well, sweet lady.

    Reply

  30. So good!! Made lower carb (keto)with macadamia nut flour for almond flour, and 1/4 c coconut milk instead of honey. Sweetened with stevia glycerite and lo han . I put it in a 8″ round pan. It tasted like a super moist brownie. I haven’t been able to find a brownie recipe my family likes, so I am very happy! Thank you.

    Reply

  31. Hi Elana,

    Thank you for the beautiful work that you do and share. I wish you good health and happiness in the New Year.

    I tried this recipe but I’m afraid that i was very sensitive to the coconut oil. Could I substitute butter or canola for the coconut oil?

    Thanks

    Jeff

    Reply

    • Jeff, thanks for your wonderful comment and happy new year! I haven’t tried that so not sure, if you do please let us know how it goes :-)

      Reply

  32. These are delicious! I made a double batch this morning…I used almond meal, and had not quite enough of it, so for the 1/4 cup that I lacked, I used about a teaspoon of coconut flour. I replaced the honey with maple syrup, and like others, did not have vanilla stevia, so I used vanilla + a bit of stevia. Made 15 muffins, baking at 350 for about 22 minutes. My coconut-hating daughter did not taste the oil, and both girls wanted thirds. Two flour-loving friends came over and I served them and they enjoyed them too! Thanks so much, Elana!

    Reply

  33. has anyone calculated the carbs on this? I know it will be soooo wonderful that I will make it as cupcakes in order to control myself. Thanx.

    Reply

      • Hi,

        I believe the carb count on My Fitness Pal for this recipe is wrong. My son has Type 1 Diabetes (an autoimmune disorder) and we must count every single carb that goes in his mouth. This recipe calls for

        1/4 cup of honey=4 tablespoons= 4×17 (each tablespoon of honey is 17g carbs) = 68 g carbs
        1.25 c of almond flour = 30 g carbs
        3/4 cup zucchini = 6 grams of carbs
        1.4 c cacao = 13 grams

        Total grams of carbs per loaf = 117

        Fitness Pal states that one loaf has 50 grams of carbs.

        I am pretty sure I counted the carbs right, I checked three times. We have been counting carbs for over three years, since he was diagnosed. Maybe I have something wrong.

        Reply

        • Hi Ana, thanks for your comment and for letting us know about this. I haven’t counted carbs or had the need to due to what you are faced with, so haven’t used My Fitness Pal. Many of my readers love it, but it’s good to know that it may not be accurate all the time :-)

          Reply

        • You are probably correct. My Fitness Pal might not be accurate enough for your needs. I’ve been looking for a good app to track my carbs (T2 diabetes) and Cronometer might be more accurate.

          I can’t wait to try this recipe!

          Reply

  34. This was absolutely delicious, and I even forgot to add the Vanilla Stevia! Elana, can we double this recipe and use a larger loaf pan? How would this affect baking time and loaf texture?

    Very excited to try your other recipes!

    Reply

  36. This is super, super amazing! I doubled the recipe and put 1 tsp. vanilla extract instead of the stevia, and put it into a cake pan. It tastes JUST like Devil’s Food cake. Soooo delicious! It’s a big hit with my parents. Going to try it with chocolate frosting next time. Thank you so much for sharing all of your amazing recipes, Elana! You rock. :)

    Reply

  37. I come back to these every summer. Last summer my 7 month old ate this like it was going out of style, I hope the tiny human enjoys them as much this year. Thank you for making recipes that become family traditions. Substitutions: agave to honey, little sugar for stevia cause that is what I have on hand.

    Reply

  38. Made these into cupcakes last night. So rich and chocolate-y. Honestly, they tasted like chocolate cake. Cooked them 18 minutes and it made 9 medium cupcakes. I did not have vanilla stevia, so I still used 1/4 tsp of vanilla and about 4 drops of liquid stevia. Very quick and easy. Thanks, Elana!

    Reply

  39. Family favorite!! Made muffins and baked them for 20 mins. Also I substituted Stevia because I didn’t have any with light brown sugar and added 1/8 cup of chocolate chips. Kids LOVED them. Thank you!!

    Reply

  42. DELICIOUS!!!! I’d run out of honey and don’t have stevia and so used 3/4 cup dark brown sugar as replacement w a little coconut yoghurt to make up the wetness of honey. I also added say 1/4 cup choc bits w zucchini. So rich, moist and delicious. This will definitely be a new go to – next time with honey! Thanks so much!

    Reply

  43. Made these today one and a half times the recipe, and had to add in some carrots as I didn’t have enough zucchini. Also left out the honey and subbed erythritol and some water and made cupcakes. They turned out just awesome!!! Kids love them too…AND they watched me make them, so they know what went in ;)

    Reply

  44. I have made this recipe many times (adjusted as cupcakes). Zucchini season is over and now I have a ton of beets. I also made your beet chocolate tort recipe. It’s beet season and I’ve got a ton of beets. Thinking of somehow adapting this zucchini bread recipe… thoughts? I don’t expect you to test it but would appreciate any insight.

    Reply

    • I’ve used Beetroot before in this recipe ( it’s very adaptable! ) I found using 1/2c rather than 3/4 works best, and you may need to increase the chocolate if your beets are less sweet and more ” earthy ” as sometimes the earthy flavour comes through strongly. I’ve also done beets and added sugar free chocolate melts 1/4c ( buttons or chips ) and its stunning!

      Reply

  45. “Gourmand” is French, meaning “Fond of good food, fond of eating well; food lover” – to ‘gourmandize’ something (although a made up word, taking a French root and treating it like an English verb!) would be to make it more delectable for a foodie. “Gourmet” is closely related, meaning “a connoisseur of good food; a person with a discerning palate.” I think your tester was trying to say that you’ve made something ordinarily quite plain and made it delicious!,

    Reply

  46. Yes! I use my Thermomix and weighed in the almonds, made it into flour then took them out and re measured in- 200g whole almonds seem to make it work.

    Reply

  47. This recipe is great! Simple and tastes amazing, almost like a brownie! Next time I make it I’m going to make a double batch because it’s kind of labor intensive for just a baby loaf.

    Reply

  48. I’m a bit worried about the consistency of the batter. It seems very dry compared to most traditional batters-it’s very crumbly. Is that normal? I was out of almond flour, so used coconut flour, but I’ve made no other changes.

    Reply

  49. Super moist and bsolutely delicious !!! Didn’t have stevia.
    Thanks Elena, I’ll make some more (plenty of zuchini in the garden right now in France!) and freeze for quick, healthy snack.

    Reply

  50. Thank goodness my kids were home or I would have “accidentally” eaten the whole loaf! I didn’t really expect this to taste good or have a pleasant texture despite all the excellent comments. I use flax eggs due to an allergy. I know these quick breads are technically called bread, but we call them brownies or cake. In fact, we made it for my son’s b-day and topped it with coconut cream icing. MAJOR HIT! Just refrigerate the coconut cream (we use trader joe’s) and whip it up with either stevia, honey or powdered sugar. SO much better and more healthy than the average cake. Thanks!

    Reply

  51. I just made this recipe and it is delicious. I didn’t have any zucchini so, I improvised. Instead of zucchini, I pureed some cherry tomatoes and used them for the moisture. I didn’t bake it in the oven either. I divided the batter into 2 portions and used the coffee cup in the microwave method… instead of a coffee cup, I used a wide mouth pint jar. 90 seconds in the microwave worked perfectly. I graded the jar with coconut oil.

    Reply

  54. What a scrumptiously moist chocolate loaf! I used hazelnut flour instead of almond and it tastes just like a nutella cake, I can’t get enough of it. Thanks so much for the recipe :)

    Reply

  55. I doubled the recipe, used 1/4c cocoa powder and 80g of Lindt Dark Chocolate 70%. Baked for 45 minutes in a 9″ pie plate. I checked it every 10 min after the 30 min mark. Mine had a few cracks on top and felt springy in the centre when it was done. It was awesome!! Thanks Elena! Another success!

    Reply

  56. I put into a donut pan, topped with mini chocolate chips and reduced cooking time to 20 min. Kids loved them for the first day back to school. Choc. chips gave it an extra bump of sweetness.

    Reply

  57. This is one great recipe and will be making another loaf tomorrow. I grated more zucchini than I needed and of course I don’t want the zucchini to go bad, can’t have that. This is really great. Even my husband ate three slices tonight. This next batch I’ll add walnuts and maybe cocoa nibs for more chocolate flavor. We put a coconut cream-cheese on our slices and that made it even better. There is a Central Market in our area that is helping me with my change to a Paleo way of living after my treatment of estrogen related breast cancer. Thank you Elana for all of the work you have done to help those of us beginning this journey.

    Reply

  58. Turned out most and delicious. I didn’t have the right size pan so I filled four individual mini loaf plans and cut baking time down to 27 minutes. Thanks!

    Reply

  59. Amazing bread! I used half honey & half Swerve (erythritol) to cut down on the sugar. I used butter instead of coconut oil and used 1/2 tbs more since I cut down on the honey. I baked it in my magic line pan & it worked perfectly. Yum, I will be making this a lot!

    Reply

  60. Hi there, I was thinking of subbing in some coconut flour or quinoa flour in place of about 1/3 of the almond flour. This would be to balance out the fat/carb ratio a bit (just for my own personal goals – nothing against this recipe; it looks delicious!).

    Do you have any advice on this? Is it a good idea or a bad idea? Do the different flours mix well or… is there one I should stay away from?

    Any help would be appreciated. Thanks!

    Reply

  61. This was delicious. It was also very easy to make. Thank you for all your great recipes, Elana!

    Reply

  62. I made this tonight but it turned out really dry. I had to use regular whole wheat flour since I didn’t have any almond flour. Could that have been the problem?

    Reply

  63. Hi! This recipe sounds so good but I cannot have honey? Any ideas to replace the honey? Would it work to use sugar free syrup or should I try more coconut oil or swerve or more stevia? Also does the zucchini need to be dryed, or drained before putting in? Thanks I will look forward to your advice so I can make this, yum!

    Reply

    • Holli, I haven’t tried that so not sure about what to replace the honey with. No need to dry or drain the zucchini :-)

      Reply

    • Any quick bread can be made as muffins (which is nice to know if you are short on baking time). This recipe made 10 regular size muffins for me, but I added maybe a half cup more zucchini than it calls for. I baked them about 18 minutes. Made them with just the honey, no stevia, they were delicious.

      Reply

  65. I had great luck making this vegan & making them into muffins instead of bread to ensure it cooked easily. I substituted the eggs with ground flax meal & water.
    Ratio of egg to flax replacement is: One egg = one tablespoon ground flax meal plus 3 tablespoons of water. Therefore this recipe if you want to try vegan would be: 2 tablespoons ground flax, 6 tablespoons water mixed together & let stand for 5 minutes to thicken. I also had good luck reducing the sugar & only put in about one tablespoon of honey in total, with no stevia, but I used vanilla extract. Enjoy the vegan version :)

    Reply

  66. I really enjoyed this recipe. I didn’t have mini loaf pans so I made these into muffins and baked for about 20 minutes. I also added a little more cacao powder and added vanilla extract. I will be making this again!

    Reply

  67. This is insanely good – moist and full of chocolate flavor. I doubled the recipe and used regular almond meal. Ran short of almond meal and used about 1/3 cup coconut flour in place of it. Didnt use stevia – just added 1 tsp of vanilla. Added 1/2 cup of mini chocolate chips. This won’t last long in my house.

    Reply

  68. Made the Choc/Zucchini Bread today. Its truly delicious. I have never cooked like this before. Paleo is a whole new world and so far I am loving it. Can’t wait to try many more new recipes. And to think I made this all in my Ninja. About 10 minutes and it was in the oven.

    Reply

  69. I was shown on Pintrest this is Whole 30 approved, is this true?…I was so excited when I saw that and now reading the ingredients with the honey Im sad because I didnt think we could have that??

    Reply

  70. I made mini-muffins. No stevia, a bit more honey. HOWEVER, the big deal is I threw them in my (old) vitamix rather than a food processor. So, instead of grating all the zucchini, I grated the first 3/4 cup then measured (4 ounces.) For the next batch I weighed out the zucchini, cut it in chunks, and threw it in the blender. Saved me a bit of time. (I do not have a food processor so all grating is done by hand.)

    My family loves these.

    Reply

  71. This recipe is so good I’m afraid to be alone with the finished product for fear of eating it all at once! My husband and I substituted 1/3 cup of maple syrup for the honey and stevia. Then we added a capful of regular vanilla. We also squeezed the zuccini first into a bunch of paper towels to remove excess moisture. 30 minutes in he oven. The result is perfection.

    Reply

  73. I make a very similar recipe. Mine does have a tsp of raw apple cider vinegar and I’ve added 1/4 cup of coconut milk (canned). Love to make muffins instead of bread. Will try your recipe soon with the last of the summer zucchini.

    Reply

  74. Made this bread today but modified using orange extract instead of vanilla stevia and baking in 6 silicon jack-o-lantern baking cups. They were adorable and yummy. A huge hit with my kids. (I liked the flavor the orange extract added. Next time I am going to try with orange zest instead.) They wete so yummy and moist. My family and I love your recipes!

    Reply

  76. This was amazing! Super moist! I made a double batch and baked it in a larger loaf pan for about 1 he and it turned out great! I think the only alteration I would make next time is addingn a tad more cacao powder because I like that strong flavor.

    Reply

  79. Just made this and OMG! So delicious! I’ve been a fan since my celiac diagnosis and have now moved on to Paleo. I love your recipes, Elana! I added about a tbsp of espresso powder as I usually do to enhance the chocolate as I learned from Ina Garten. This was decadent! Love it!

    Reply

    • Kylie, if you’d like to freeze this, cut it into slices, wrap the slices in paper towels, then put them in a plastic bag and freeze for up to one month :-)

      Reply

  82. I don’t have a mini loaf pan, so I baked your chocolate zucchini bread in lined muffin tins for about 24 minutes. They are delicious! I love all of your recipes, but I think this is one my new favorite. I’m going to freeze some for an occasional Paleo treat. Thank you so much for sharing your recipes. I really appreciate you!!

    Reply

  83. This is really good, thank you so much! This will be a regular on our list of paleo treats. Both of my teenage boys liked it, and no one knew it has zucchini, ha! It’s so good that it could be a birthday cake. Thanks again.

    Reply

  84. This is scrumptious and just made my second batch within the past week. I substituted flax meal for the eggs and made muffins instead. The muffins freeze nicely. I also added some extra crunch to the latest batch with some cacao nibs as well as cutting back on the honey & used regular vanilla extract. This was as good as the first batch.

    Reply

  85. This was wonderful!! Your friend was right, you really do want to “gormandize” the entire loaf. The vanilla stevia does make a difference and it’s worth the investment. I’ll be making it again soon! Your brownies are great as well. Thank you. ;)

    Reply

  86. I doubled the recipe also and made a bunch of mini loafs. Some I sprinkled with home made chocolate chips. I also left out the stevia and added vanilla. So moist! Served with fresh raspberries. Couldn’t be any better! Making this for my boyfriends birthday cake!

    Reply

  87. Loved this recipe! My picky son couldn’t even tell that there was zucchini in it, he thought it tasted like a brownie.
    Only changes I made were…omitting the stevia and adding 1 Tbsp of vanilla extract (thanks to “Sarah” for commenting on that above). I also folded in 1/4 cup Enjoy Life mini chocolate chips at the end. Really yummy! Thanks Elana!

    Reply

  88. Made this last night and it was delicious! I omitted the stevia and added a bit of regular vanilla extract, and I first squeezed out the liquid from the grated zucchini, but otherwise stuck to the recipe. Oh, and I doubled everything and baked it in disposable mini loaf pans (4 of them).

    Reply

  89. Just made this and its quite nice, very chocolately and moist, I used maple instead of honey, thanks Elana!

    Reply

  90. Delicious! Here are the modifications I made:

    *I doubled the recipe
    *4.5 tbsp of honey instead of 8 (I like to watch my added sweeteners)
    *No stevia
    *Add some dark chocolate chips (I may try with dried cherries next time)
    *I made them as muffins instead of bread since I didn’t have the mini bread loaf pans. Same temp but for approx 25 minutes.

    I ended up with 19 muffins, so you can probably just follow the original recipe and get 9 or 10 muffins out of it, or 1.5 X the recipe and get about 14 muffins.

    My husband felt I could probably reduce the amount of cocao powder (just by a tbsp or so), but I think it was really tasty as is. This is great for making breakfast in advance since I have enough muffins for several days.

    Thanks Elana for another amazing recipe!

    Reply

  91. I made this yesterday and did two loafs. I used 2 tsp stevia and 3 tab xylitol. I also added pecans and a good dose of vanilla I make myself. It was moist and taste wonderful. You could add maybe one more tab xylitol if you wanted it just a tad sweeter. But I loved it just the way it is. I think the extra liquid from my pure vanilla made this moist enough even though I did not use honey. I will make again for sure. A nice healthy treat.

    Reply

  92. Just made this. It is delicious but came out a little dry. Any suggestions? I followed the recipe with using agave instead of honey and used a slightly different size pan. I think it is 3.5 x 7 maybe.
    thanks!

    Reply

  93. I cannot wait to make this bread tomorrow. However, we do not any typem
    of sweeteners except for raw, 100% pure honey from our area. How do I convert this recipe to suit our preference, do I add more honey and if so how much? I never used stevia, so I am not sure how sweet it is. Thank you :-)

    Reply

  94. Made this coconut flour as my children have almond allergies. Here are my replacements/substitutions. The rest I followed the recipe. Overall my loaves baked for an additional 13minutes. Check them frequently so you dont burn them! My children loved these tasty treats! I used a normal sized loaf pan!

    3/4 cup coconut flour in place of almond flour
    4 eggs instead of two
    1 teaspoon vanilla extract instead of vanilla stevia
    4T coconut oil

    Reply

  95. I doubled the recipe and baked it in a regular loaf pan. It is delicious! It did need an hour and ten minutes to be completely done. I think I used extra zucchini – the one I had at the time was a monster. I also used duck eggs, which are a bit larger. I did not include the stevia because it does not agree with me.

    Every loved it, especially my husband who does not care for zucchini. It is moist and not too rich or sweet. We like to toast the slices so that they are a bit crisp around the edges. Wonderful recipe. I imagine I will be baking this every week until the zucchini runs out.

    Reply

  96. Zucchini bread is great. Gluten-free zucchini bread is even better. And chocolate zucchini bread is best of all! I can’t wait to try this recipe!

    Reply

  97. Just made this, hot out of the oven. Soooo delicious! I omitted the stevia because my daughter is allergic, but added a Tbsp. of vanilla. It’s plenty sweet with the honey in my opinion. Instead of grating the zuc, I juiced six of them and used the leftover pulp, which was just enough since I had doubled your recipe to make it in a large loaf pan. (Leftover zuc juice is nice when mixed with apple juice and a slice or two of lemon juice.) Excellent recipe, will definitely make it again!

    Reply

  98. I seem to be allergic to Almonds…which alot of the Paleo “Baking” recipes call for Almond Flour. I guess I can just try it and see how it turns out with Gluten free flour instead.

    Reply

    • Jan – you may want to try to sub another kind of nut flour, or nut butter for the almond flour. Plain GF flour is very dry, whereas almond and other nut flours are composed of 50% fat. GF flour is almost fat free. If you can have sunflower seed butter, I’d try 1 1/4 cups of that in this recipe.

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    • I am quite allergic to almonds, but hazelnuts don’t seem to bother me, so I have been using that to replace almond flour. Someone else on here mentioned sunflower seed flour. I would imagine that would be similar too- I’ll have to try it!

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  99. I made the chocolate zuchinni bread tonight. It was incredible how great it tasted. My whole family loved it.

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  100. Awesome recipe. I used a regular sized loaf pan and it was fine. I baked it on the BBQ, because it was too hot to have the oven on (no AC here).

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  101. Just wanting to know if anyone has tried doubling and making it in a regular-sized loaf pan…please post if so!

    If not…perhaps I’ll be the first to try. :) Can’t wait; I love chocolate-zucchini concoctions, and this comes just as a popular local stand unrolls their famous(wheat-filled) choc zucchini cake – I feel saved!

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  103. This looks delicious! Has anyone tried a substitute for the eggs? I typically replace with applesauce or Ener-G egg replacer depending on the recipe. We can’t replace with a seed (like flax) because of allergies.

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  104. Elana, I just made this today and it was amazing! I made one minor substitution (maple syrup for the honey). It tastes more like a brownie than bread. Definitely saving this recipe!

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    • How long did you bake them in mini-muffin pans?? Also, did you use liners or just put them right in the pan?? And last question (sorry for the barrage of questions), if you put them right in the pan, what did you use to grease them? I’ve tried using just butter, but everything seems to stick when I go that route… would coconut oil work?

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      • I recommend using the Beyond Gourmet mini unbleached baking cups (they also make full sized ones). They work great & you don’t need to grease anything.

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  106. Dear Elana
    I’ve been following your website for a few month and I really love it! I have no particular health issue but I just feel terrific (and lose weight) when I eat sugar and gluten free.

    I’m French, and that word “gormandize” comes from the French “gourmandise” which could mean greediness but also a delicious treat. When you say something is a real ” gourmandise” you obviously pay a great compliment to the cook!

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  108. I don’t have a baby loaf pan – can anyone recommend time adjustments (if necessary) for using an 8×8 baking pan? Also, would doubling the recipe make it work for a regular size loaf pan?

    Thanks!

    Reply

    • Hi Amy – I’ve run into this while making Elana’s “Bread 2.0”. I regularly use my steel saucepan. You probably have a variety of sizes in your cupboard. I think the one I use is about 7 inches across. Just make sure the handle is oven-safe (some handles can be unscrewed/removed for baking purposes. Feel free to coat w coconut oil or parchment paper for various recipes. Happy baking! LMK if ti turns out ok (and what size pan you used.
      Bonus – if your saucepan has a lid – that’s nice to use as you eat the bread and store the rest in the fridge!

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      • What a GREAT idea! Thank you for this suggestion! I didn’t end up using it because my mom came over with a small loaf pan that worked, but I will definitely keep this in mind for the future.

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      • I used an 8.5″ inch steel sauce pan and baked it for 30 minutes. Turned out perfectly! Thanks for the suggestion!

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  109. Elana! Made this tonight. It was remarkable. Left out the stevia vanilla and just increased the agave by a tablespoon. Increased zucchini by a full cup. My husband could not believe there was zucchini as he could not see, feel or taste it.

    Made a drizzle by melting 1/2 cup Dagobi 74% chocolate drops, 1tsp grapeseed oil and 1/4 tsp of Luciano brand dark cherry balsamico. Bravo! Thank you for such a divine recipe.

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    • I would take a vanilla bean split it down the middle and add the little vanilla pods to the liquid to make liquid vanilla stevia. I would also let it soak in the liquid for a good while first to build flavor. Or you can also just add a vanilla bean to the recipe as well and then just add the liquid stevia for sweetness.

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    • You could use any ground up nuts as a replacement.
      Personally I don’t blanch my almonds, I just grind up whole almonds (I do this for Elana’s banana, date & walnut loaf – yum!

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    • I hear that ground sesame seeds work the best as replacement for almond flour/meal. That’s what those who have allergies to nut often use now.

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  115. Looks good… just need a substitute for the stevia. It makes me wheezy/coughy… I assume due to my ragweed allergy. :( Would honey or maple syrup work?

    Reply

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