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
348 responses to “Low-Carb Paleo Chocolate Zucchini Bread”
Elanaa,
Thank you for the wonderful recipe. WE have zucchini coming in so quickly from the garden so this is a great bread to make and share. I stared adding 1/2 cup of Enjoy Life mini chocolate chip to th emix before baking.
I need to know the nutritional value for a guy who thinks it is WAY TO GOOD to be good for you. I thought you usually listed athe value but I cannot find it for this Recipe!
Thank you for all you do to share your yummy recipes.
I have been following you for over 5 years.
Lynn
!
Lynn, thanks so much for letting me know this recipe is wonderful!
After following your wonderful blog for 10 years, and making many of your delicious recipes, I finally got around to making this bread for the first time today with my two young boys. It was absolutely delicious! I used more courgette as I used one regular sized courgette and didn’t measure it, so it did take >30 mins to cook, and I usually need to reduce the cooking time of your recipes (London humidity?), but my goodness, so moist and chocolatey, it was like having a slice of cake after dinner, amazing! And my 2 year old who refuses to eat courgettes loved it! Thank you for your constant inspiration Elana!
Vicki, thanks for your sweet comment. So happy to hear you and your 2 year old are loving this :-)
It turned out delicious but caved in the middle almost immediately after putting it in the oven. Do you think I over mixed it in the processor?
Alanna, thanks for your comment! Since there are no gluten proteins in this recipe that wouldn’t really make a difference. I would guess the issue could be using different brands of ingredients than the ones I use in this recipe, or an oven temp issue. Happy to troubleshoot with you so it comes out perfectly :-)
I’m at my dad’s and cobbled together all the ingredients for this, or so I thought. The zucchini ended up being small, deceptive cucumbers so I substituted grated carrots for the zucchini. It was successful enough that my picky dad ate some. Sister likes it, since she has problems with zucchini and other squash. Nieces and nephews have it a thumbs up. If I hadn’t over cooked it a tad, it would be the best carrot cake ever.
Thanks Alessa!
Hi just wondering what can be substituted for the coconut oil I can’t have coconut oil or palm oil
Darlene, I haven’t tried that so not sure :-)
Elana I have purchased multiple copies of two of your books for family members as well as myself. Your recipes are not only healthy, but delicious and easy to prepare. I also appreciate knowing the nutritional values of your recipes and I’ve written these values beside each recipe in my two books, The Gluten-free Almond Flour Cookbook and the Paleo Cooking from Elana’s Pantry.
I have also made your chocolate zucchini bread multiple times. I now count my calories and would like to know this bread’s count. Can you tell me?
Again, thank you for help in transforming my eating patterns.
Gail, thanks so much for your comment and for your kind words –so glad you are enjoying my books! My amazing readers have calculated the nutrition information for the recipes on this website. For more on that go here:
https://elanaspantry.com/nutrition-information/
Have a fabulous day!
Elana
Love this!
Elana, thanks for this great recipe. I made mine into muffins. So delicious and moist! I will be making this again for sure!
Sincerely,
Lori
Lori, thanks for letting me know this is a great recipe!
This was a wonderful recipe! Thanks for sharing it! I didn’t have almond flour, so I used almond meal and left out the stevia as it’s not compliant with my current diet. I used regular vanilla instead. The bread was so delicious, moist and perfectly sweet. Thank you!! My picky toddler and husband both loved it too!
Emily, so glad to hear you and yours are enjoying this bread :-)
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