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Paleo Chocolate Zucchini Bread

This incredible Paleo Chocolate Zucchini Bread is perfect for when your garden is exploding with zucchini! I’ve created this easy paleo bread recipe in order to use up all of the zucchini that emerges each summer from my garden and CSA share.

This is a quick and easy recipe that our entire family enjoys. Of course, it’s gluten-free and dairy-free, but the great thing about Paleo Chocolate Zucchini Bread is that it’s so delicious your friends will gobble it up without knowing that it’s good for them!

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

Paleo Chocolate Zucchini Bread
Serves: 1 loaf
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 medium loaf pan, dusted with almond flour
  6. Bake at 350° for 35-40 minutes
  7. Cool for 2 hours
  8. Serve

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

When one of my taste testers had a slice, he said the seldom-used word gormandize came to mind. As in he wanted to “gormandize” the entire loaf. I confess, although I have a decent vocabulary, I had not a clue as to what this word meant. By the look on his face, I could tell it was not a bad thing.

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: