Chocolate Chip Paleo Zucchini Bread

I am a sucker for a good deal, which is probably why we are stocked with enough zucchini to feed a family of raccoons. One more trip to the farmers market, where zucchini the size of my torso go for as little as $1, and we’re going to need a second refrigerator. My latest solution to handle our surplus: Chocolate Chip Paleo Zucchini Bread.

Chocolate Chip Paleo Zucchini Bread #paleo #dairyfree #grainfree #cleaneating

Moist and decadent like a cake, but made from healthy ingredients, naturally sweetened, and dairy free + grain free + gluten free, this Chocolate Chip Paleo Zucchini Bread expertly toes the line between best-behaved and forgivably-naughty. Appropriately enough, this is exactly how I’ve felt about myself over the past few weeks.

Chocolate Chip Paleo Zucchini Bread. Grain free, dairy free, and naturally sweetened! #paleo #dairyfree #grainfree #cleaneating

Paleo Zucchini Bread with Chocolate Chips

Unlike the majority of our downtown-dwelling friends, Ben and I live in the suburbs. It’s not a far drive from the city, and I am more than willing to make the trek, which if you follow my personal Instagram account or Snapchat (wellplated), you have no doubt witnessed. Between street festivals, dinners with friends, and an epic Bachelorette season finale watch (WHY DID SHE PICK JORDAN?), over the past weeks, I’ve found myself out downtown into the late hours, and wishing that I could just Uber home in five minutes, instead of needing to face the highway haul.

In other words, I want all of the chocolate and none of the zucchini.

Chocolate Chip Paleo Zucchini Bread made with banana and coconut flour. #paleo #dairyfree #grainfree #cleaneating

But then, Sunday night comes, and there is nowhere else I’d rather be in than in my kitchen, cooking dinner for Ben and myself to enjoy on our porch. We’ve skipped brunch earlier in the day to do housework, which I enjoy in its own, odd way. Spending a few hours working on the house together makes me feel more invested in our home, as if we are building (or at least maintaining) something permanent and stable.

Now, give me all of the zucchini and none of the chocolate.

Moist Chocolate Chip Paleo Zucchini Bread. #paleo #dairyfree #grainfree #cleaneating

In reality, I want both. I yearn for a care-free city life, where it’s easy to stay out late, and there’s no lawn to mow. Simultaneously, I desire a comfortable home with a back porch and space for guests…and my collection of kitchen appliances.

The answer, I suspect, is somewhere in between.

Which is exactly why I baked a loaf of the most wholesome, healthy paleo zucchini bread, then dumped an entire load of dark chocolate on top.

Paleo Zucchini Bread with Chocolate Chips. Extra moist recipe that's naturally sweetened with banana and maple syrup. #paleo #dairyfree #grainfree #cleaneating

Although I’m not following a paleo diet, lately I’ve been experimenting with coconut flour, which is high in fiber, low in carbs, and an excellent alternative for anyone who is sensitive to grains or following a paleo diet themselves. I used it to make these Cookie Dough Protein Balls, and I’m loving baking with it too. It’s the secret ingredient that makes this Paleo Zucchini Bread so rich and filling.

Coconut flour does require a seemingly excessive amount of moisture to bake properly, so in addition to the shredded zucchini, I added a mashed ripe banana, which both makes this Paleo Zucchini Bread incredibly soft and sweetens it naturally. The rest of the zucchini bread’s moisture comes from a touch of coconut oil, pure maple syrup, and six whole eggs, which might sound like far too many, but all are necessary. Although I was astonished at the final amount, I ended up loving how much protein they added, and the final texture of the paleo zucchini bread was spectacular.

Paleo Zucchini Bread with Chocolate Chips. Naturally sweetened and super moist! #paleo #dairyfree #grainfree #cleaneating

Although you could keep this paleo zucchini bread entirely on the healthy side by omitting the chocolate, I highly doubt you will regret keeping it. You certainly won’t regret saving the biggest chunks to sprinkle over the top. When the Paleo Zucchini Bread is warm, they soften into shiny pools of chocolate bliss and infuse every bite with just the right amount of indulgence.

Tools I used to make this recipe:

5 / 5 (4 Reviews)
Did you make this recipe?
Leave a review »

Chocolate Chip Paleo Zucchini Bread

Ultra moist paleo zucchini bread made with coconut flour, naturally sweetened with banana, and loaded with chocolate chips. Even if you aren’t following a paleo diet, you’ll love this recipe!

Yield: 8x8-inch pan—9 large or 16 small pieces

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes (plus time to cool)


  • 1 cup shredded zucchini (from about 1 medium zucchini)
  • 6 large eggs at room temperature
  • 1 large ripe banana, mashed
  • 3 tablespoons pure maple syrup (I like to use Grade B, which has a more intense flavor)
  • 2 tablespoons coconut oil, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 3/4 cup coconut flour
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon kosher salt
  • 4 ounces dark chocolate, chopped into chunks or dark chocolate chips (to keep the bread completely paleo, use a dairy-free chocolate such as Enjoy Life)


  1. Place a rack in the center of your oven and preheat the oven 350F. Line a 8×8-inch metal baking pan with parchment paper, allowing some to hang over two sides. Set aside.
  2. Place the shredded zucchini between two paper towels and press out as much water as possible. You can also place it over a sieve and press a paper towel on the top to dry it. Set aside.
  3. In a large bowl, mash the banana, then briskly whisk in the eggs, maple syrup, coconut oil, and vanilla. Sprinkle in the coconut flour, cinnamon, baking soda, nutmeg, and salt, then stir until evenly combined. The batter will be very thick. Stir in the shredded, dried zucchini, then fold in 2/3 of the chocolate. Pour the batter into the prepared pan and gently smooth the top. Sprinkle the remaining third of the chocolate on top.
  4. Bake for 30 to 35 minutes, until the top is golden and firm and a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a wire rack for 30 minutes, then using the parchment overhang as “handles,” remove the bread from the pan to cool completely.
  • This bread is on the less-sweet side. If you prefer additional sweetness, add an additional tablespoon of maple syrup.
  • Store leftovers at room temperature for up to 5 days.
  • Coconut flour has very particular baking qualities and cannot be substituted.
All images and text ©/Well Plated.

Nutrition Facts

Serving Size: 1 (of 16)

  • Amount Per Serving:
  • Calories: 124
  • Total Fat: 8g
  • Saturated Fat: 5g
  • Cholesterol: 44mg
  • Sodium: 70mg
  • Carbohydrates: 11g
  • Fiber: 3g
  • Sugar: 5g
  • Protein: 4g

About Erin Clarke

I'm fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, lover of bourbon, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN...


  1. Well I know what I will be dreaming about tonight!  This!

  2. Making this ASAP for our trip to Table Rock Lake this week!

  3. I’m sorry to hear about your grandfather. It sounds like life has been super hectic for you  lately. This zucchini bread looks dangerously delicious – this is pretty much the only way my boyfriend will eat zucchini, so I’ll have to try this!

  4. Seems like you and I both  have zucchini on the brain (and the blog) today!  These look awesome, I love those ghirardelli pieces on top!  

  5. Erin, I am so sorry to hear of your Grandpa O’Neill’s passing. Praying for strength for all of y’all he has left behind. 
    By the way – this bread is pretty fantastic! Love how healthy it is and how decadent it looks!

  6. This bread looks absolutely heavenly! And totally agree  on the surface area for chocolate purposes :) Pinning!

  7. LOVING these, Erin! And I’m alllll about the 8×8 pan for the extra abundance of chocolate. ;) Coconut flours is one of the gluten-free flours I haven’t played around with too much, but I think you’ve inspired me!

  8. Girl this looks really good!! Anything chocolate for me!!

  9. So sorry to hear about your grandfather. My thoughts go out to you and your family. Glad you were able to be surrounded by friends this weekend. XO!

  10. I’m abundantly happy I finally was able to meet you — BEST WEEKEND EVER. xoxo

  11. I’m so sorry about your grandpa Erin :( Thinking of you and your family! On a happy note – this zucchini bread looks amazing!

  12. This looks so moist, delicious, and I love how many chocolate chunks there are ;) I’ve never worked with coconut flour, but I love experimenting, so I’ll have to give it a try! 

  13. YUUUM! I love a good zucchini bread, especially with some delicious chocolate chips. Yours looks so incredibly moorish, and not at all dry. I love it when the bread is perfectly moist, I need to try this! X

  14. What a whirlwind of the last 10 days – you’ve been through so much. I’m glad you’ve had some fun amongst the time with the family to remember your grandpa. :) And I’m glad that you had some of this zucchini bread to help with the highs and lows, friend!

  15. This looks amazing! Do I need to make any changes when baking at a higher altitude? Thanks

  16. Yay for zucchini season and spotty bananas :) This looks amazing!

  17. Trying this today! Super excited about it. I’ve been staying away from wheat and refined sugars for a bit – so this recipe is perfect for me. Well… besides the dark chocolate, but I don’t count that. :)

  18. what can I use instead of coconut flour ?

  19. Saw this on Pinterest and made it half an hour later. Lol. They came out very moist and delicious! I am constantly craving chocolate, so this curved my sweet tooth beautifully. I liked that addition of zucchini and how it wasn’t overly sweet. I’ll have to test out your other recipes now ;) 

  20. Just made this! It was my first adventure with coconut flour and I really love the way the bread turned out. I added in some walnuts for texture :) great recipe!

  21. Hello – I was looking to see if you knew the nutritional breakdown of this bread? Thank you, Suzanne.

  22. These look incredible!! I’m sadly allergic to bananas :/ Could I replace them for pumpkin purée?

  23. Just made this tonight and wow! I tweaked it a tiny bit as I replaced the coconut flour with 2 cups of Tiger Nut flour and went from 6 eggs to 5 eggs. So wonderful to have such a yummy treat and stay on my sorta – AIP diet. Thank you!

  24. Could I use ground flax seed to replace the eggs?

  25. I would love to try this but was wondering if I can use a glass bread pan and doesn’t really matter the size of the pans?

    • Hi Amber! Both the size and material of the pan are very important to the recipe. Glass pans conduct heat differently, and if you bake the bread as directed, it will probably dry out. I’d suggest keeping with an 8×8 inch pan (a loaf pan may not cook properly in the center). If you do use glass, I’d reduce the baking temperature to 325 and watch the baking time carefully, as it might be affected too. 

  26. Just made this, but accidently put 2 more tablespoons of maple syrup. Do you know what the carb content is on this wonderful creation! LOL

    • I am so excited to hear that you enjoyed the bread!Regarding nutritional info, this is something that I’ve actually started adding to all of my new recipes, effective January 2016 (you’ll see it in the recipe box at the bottom). Unfortunately, it’s pretty time consuming, so I’m unable to go back and add it to past recipes. If you’d like the nutritional info for any of my older recipes (or really any other recipe or food), you can actually calculate it yourself for free at (this is how I calculate the new recipes on my blog). I’m sorry I can’t give you the information for this exact recipe, but I hope that My Fitness Pal will be a helpful resource for you.

  27. Hi! I’m wondering about how you think these would turn out if I put them in a muffin pan? Thanks!

    • Hi Lindsay! I’ve never tested the recipe this way, so I’m afraid I can’t give you specifics on making them as muffin. I will say that this bread is on the very moist/dense side, so I wouldn’t suggest a muffin tin, just because they wouldn’t have the light, airy texture most associated with muffins. If that doesn’t bother you, you can certainly experiment though! I’d use paper liners and coat the liners with cooking spray to make sure they do not stick.

  28. this was great! I think next time I’m gonna use slightly less (2/3 cup) coconut flour because it wasn’t quite as moist as I like.

  29. Erin, this looks amazing!! <3 I need this in my life asap. I know some people think it's blasphemous to put veggies into baked goods but I love it – unashamedly. Haha! <3 Hope you're having a wonderful day!

  30. I’m salivating my face off…I want this bread riiiiight MEOW! Love it in all it’s paleo glory :D

  31. Very intrigued by this recipe. I love the use of ingredients. Great work! (:

  32. Excited to try this, because I’ve never made anything with coconut flour that I have really liked.  It always comes out really grainy.

  33. Hey Erin! I’m about to make these and I’m curious, why so many eggs?

    • Hi Nikkie! I go into more details in the blog post itself, but essentially coconut flour is really dry and needs a lot of moisture. Eggs provide moisture and give the bread a nice texture. Plus, they make it higher in protein too. Hope you love it!

  34. hey girl this looks really good!

  35. Just made this and it is absolutely delicious. I’ve been low carb, low sugar for a few months and this is hands down my favorite sweet recipe I’ve tried. WELL DONE!

  36. Made these today with my 3yr old daughter they are so delicious I added a bit of walnut to the top. Excellent recipe 👌

  37. Could you use honey instead of maple syrup?

  38. I thought I had coconut flour, and when I went to take it out of my pantry, I realized I was out! …but I needed to have these NOW! I decided to be brave and substitute almond flour knowing fully well that it could fail miserably. I was so deliciously wrong! I first added 3/4 C of almond flour (as you did with coconut) and it was very, very runny. I added another 1/2 C and while it was definitely a lot thicker, it still needed a bit more. I added another 1/8 C of almond flour, and I decided I’d try it with that. I subbed in cranberries and almond slivers for the chocolate. I baked it for the time you suggested, and all I can say is WOW. It was DELICIOUS! I poured some coconut milk over the warm cake and ate it for breakfast twice in a row. Thanks for this great recipe I’ll make over and over again :)

    • Quinn, what a delicious experiment! I’m so glad it worked out with the almond flour—it sounds like you made all the right adjustments. Thanks for trying the recipe and sharing this lovely review!

  39. My family and I have been doing a Paleo challenge and this is by far one of our favorite recipes!! The only adjustments I made was to use dried cranberries instead of chocolate and added coconut flakes on top. But this recipe is so simple and delicious we make it quite often! :-) 

  40. Just got some coconut flour for the first time, and I have a ton of shredded zucchini from my garden I have to get baking with. This recipe looks like a perfect first-trial for coconut flour, really excited to try it out! Just wondering if I can substitute applesauce for the oil?

    • I hope you love it Elizabeth! I’d recommend sticking with the oil—there’s a small amount and some fat is needed to make sure that the bread comes out and isn’t dry.

      • Wow, thanks for such a fast reply!
        If I get a chance, I’m going to try this today. Don’t have coconut oil on hand, but I do have some good olive oil, I’ll try it with that unless that’s not an ok substitute either. Thanks!

  41. Can I use water and fewer eggs? That is a lot of eggs

    • Hi Julia! I actually would not suggest this. In addition to moisture, the eggs also give the bread body and help it rise. I’m afraid the need to use a lot of eggs is just an inherent part of baking with coconut flour!

  42. Just made these, with a few tweaks.  Thought I had a banana in the house, but I was mistaken.  Instead, I used one individual container apple sauce (1/2 cup) plus 1/2 cup mashed roasted kabocha squash (that I already had on hand).  Reduced maple syrup to 2 TBL from 3, and increased vanilla from 1 tsp to 1-1/2 tsp.  Batter seemed a bit too thick so added 1/4 cup unsweetened vanilla coconut milk that I had in my refrigerator.  Decided to skip the chocolate.   They came our great. Thanks for reposting by on your “best of” list.  

    Rating: 5
    • Hi Helen, I’m so glad you enjoyed the recipe! Thanks so much for taking the time to leave this wonderful review and share the tweaks you made and how they worked!

  43. This is fantastic! It’s healthy, filling, and tastes great!
    I did not have coconut flour, so substituted same amount of brown rice flour, and it worked.

    Rating: 5
  44. Hi! I just made this recipe, but my batter was very runny. I noticed there are a lot of wet ingredients and only 3/4 cup of coconut flour. In your pictures, your dough looks pretty thick.., wondering why there is such a difference. Hopefully it’ll turn out ok… it looks delicious in your pictures!!!

    • Hi Heidi! Coconut flour is very dry so it needs a lot of moisture, but the batter should still be pretty thick. Did you squeeze the zucchini as dry as possible, as the recipe states? Or was your banana extra extra large? Those could have added extra moisture. Regardless, I hope it turned out!

  45. It’s in the oven can’t wait to try it :) so glad I stumbled across your website. 

  46. Wow these look simply amazing. I can’t wait to try them. Thank you for this healthy balanced recipe!! 😊

  47. Oh man!! Made these today and they are a hit. I didn’t have any molasses on hand so substituted with raw honey and it came out excellent. 

    Rating: 5
    • WOOHOO Leslie! I’m glad the recipe was a winner! Thanks for taking the time to leave this review and share how it turned out with honey!

  48. I loved these! Made a batch to freeze individual bars for husbands breakfast. I left out chocolate, but they were
    So tasty I  didn’t need it. I’m definitely going to bookmark your page.
    Thank you!!

    Rating: 5
    • Thank you so much for taking the time to leave this great review, Tara! I’m happy to hear the recipe was a success!

Leave a Reply

Your email address will not be published. Required fields are marked *