Paleo Zucchini Bread with Chocolate Chips

I am a sucker for a good deal, which is probably why every summer we end up stocked with enough zucchini to feed a family of plant-eating dinosaurs. One more trip to the farmers market and we’re going to need another refrigerator. Time to bake Chocolate Chip Paleo Zucchini Bread!

Chocolate Chip Paleo Zucchini Bread. Grain free, dairy free, and naturally sweetened! Ultra moist, made with coconut flour, banana, and loaded with chocolate chips. Even if you aren’t following a Paleo diet, you’ll love this clean, low carb chocolate zucchini bread recipe! It’s the BEST. Recipe at wellplated.com | @wellplated

This Paleo Chocolate Zucchini Bread tastes moist and decadent like a cake but is made entirely of healthy ingredients.

It’s naturally sweetened with banana and the tiniest bit of maple syrup. It’s dairy free, grain free, and gluten free.

It contains a whole zucchini.

It’s low carb.

It’s going to save the planet. Just kidding.

But seriously.

This Chocolate Chip Paleo Zucchini Bread contains everything I know I should be eating, but tastes like what I want to be eating.

And guess what? YOU love eating it too! In the two years since I first posted it, this Paleo Zucchini Bread recipe has remained one of the most popular posts on Well Plated (check out the reviews!).

Since zucchini is poised to take over gardens, farm stands, and grocery store shelves with its annual vengeance, today felt like an ideal opportunity to pull this recipe from the archives. It’s one of my favorites, one of YOUR favorites, and I added a step-by-step video at the bottom of the post to make it even easier to make too!

Chocolate Chip Paleo Zucchini Bread made with banana and coconut flour. Ultra moist, low carb, grain free, gluten free, and dairy free! Recipe at wellplated.com | @wellplated

If the word “Paleo” intimidates you, just cross it out of your mind. I included it in the recipe title to be helpful to those that do follow a Paleo diet, but you don’t need anything but a love of wholesome baked treats to enjoy this Paleo Zucchini Bread recipe.

Moist Chocolate Chip Paleo Zucchini Bread made with high protein coconut flour and naturally sweetened with banana and maple syrup. A delicious, low carb chocolate zucchini bread recipe. Delicious, dairy free, gluten free, and grain free! Recipe at wellplated.com | @wellplated

I don’t follow a Paleo diet myself, but I love using an ingredient that is a staple in many Paleo recipes: coconut flour. It’s high fiber and low carb, and it’s an excellent alternative for anyone who is sensitive to grains or follows a Paleo diet themselves.

I use coconut flour to make these Cookie Dough No Bake Protein Balls, and I love baking with it too. It’s the secret ingredient that makes this Paleo Zucchini Bread so rich and filling.

Paleo Zucchini Bread with Chocolate Chips. Even if you aren't following a Paleo diet, you'll LOVE this delicious, low carb chocolate zucchini bread recipe! Recipe at wellplated.com | @wellplated

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. I know six seems like an excessive tax on the chicken coop, but this coconut flour chocolate zucchini bread recipe does need every last one. Just keep cracking and think of how much your body will love you for all that lean protein!

Paleo Zucchini Bread with Chocolate Chips. Extra moist recipe that's naturally sweetened with banana and maple syrup. Made with high protein, low carb coconut flour, so it's grain free, dairy free, gluten free, and clean eating approved! Recipe at wellplated.com | @wellplated

Although you *could* keep this Chocolate Chip Paleo Zucchini Bread entirely on the healthy side by omitting the chocolate, I highly doubt you will regret keeping it.

Paleo Zucchini Bread with Chocolate Chips. Naturally sweetened and super moist! Recipe at wellplated.com | @wellplated

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.

For a step-by-step of how to make this Paleo Zucchini Bread recipe, watch this short video:

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 low carb chocolate zucchini bread recipe! It’s the BEST. {grain free; gluten free} Recipe at wellplated.com | @wellplated

Tools I used to make this recipe:

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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)

Ingredients:

  • 1 cup shredded zucchini (from about 1 medium zucchini)
  • 1 large ripe banana
  • 6 large eggs, at room temperature
  • 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, divided (to keep the bread completely Paleo, use a dairy-free chocolate such as Enjoy Life)

Directions:

  1. Place a rack in the center of your oven and preheat the oven 350 degrees F. 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 the zucchini 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 and dried zucchini, then fold in two-thirds 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.
  • To freeze, wrap the cooled bread tightly and freeze for up to 3 months. Let thaw overnight in the fridge.
  • 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

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

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

108 comments

  1. These look like perfection, Erin! Wow, how did you get them to cut so beautifully! 

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

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

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

  6. 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!

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

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

  9. 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! 

  10. 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

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

    • Hi Jessica! You might need to, but since I live in Wisconsin (which lacks and kind of elevation), I’m afraid I can’t speak from experience. I would suggest doing a little online research and following those guidelines. 

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

  13. 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. :)

  14. what can I use instead of coconut flour ?

    • Hi! That is a great question, and unfortunately there really isn’t a substitute. Coconut flour behaves very differently from others that I’ve tried in recipes, so I don’t have a good recommendation for a simple swap. I wish I could give you the answer you were looking for, but I want the recipe to turn out for you!

  15. 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 ;) 

  16. 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!

    Rating: 5
  17. Hi Suzanne! I don’t actually calc the nutritional info for any of my recipes, but you can find a variety of free calculators online. I hear My Fitness Pal is a good one.

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

    • Hi Manuela! That is a great question. Although I think that the texture of the bread would come out by swapping pumpkin purée or applesauce, it will definitely change the flavor. Because bananas add sweetness, your bread will be a lot less sweet if you use one of these two ingredients. You might consider swapping it, then upping the quantity of maple syrup. I’ve never tried it this way, but if you decide to experiment, I would love to hear how it turns out!

  19. 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!

    Rating: 5
    • Hi Diane! I’m so happy to hear that you loved this recipe. I’ve never tried Tiger Nut flour but will have to check it out. Thanks for taking time to leave your review, and have a great day!

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

    • Kasie, this would definitely be an experiment. Coconut flour is quite dry and demands a lot of moisture, which is why so many eggs are needed—because this would be a big swap, it’s definitely risky, but if you do decide to try it, I’d love to hear how it comes out!

  21. 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. 

  22. 1hardworkingMom Reply

    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 myfitnesspal.com (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.

  23. 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.

  24. 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.

  25. 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!

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

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

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

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

    • 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!

  30. shawnna griffin Reply

    hey girl this looks really good!

  31. 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!

    Rating: 5
  32. Made these today with my 3yr old daughter they are so delicious I added a bit of walnut to the top. Excellent recipe 👌

    Rating: 5
  33. Could you use honey instead of maple syrup?

  34. 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!

  35. 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! :-) 

    Rating: 5
  36. 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!

  37. 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!

  38. 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!

  39. 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
  40. 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!

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

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

  43. 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!

  44. 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!

  45. Um, how do I know when it’s done? Lol it’s in my oven right now and it’s been 35 minutes but it’s still soft inside even though the toothpick came out clean. Is the bread suppose to be like this?

    • Hi India, it is a very soft, moist bread, so as long as it didn’t taste raw, it was most likely done! I hope you enjoyed it!

  46. do you think I could make this in a loaf pan?

    • Hi Morgan, I’ve never attempted this in a loaf pan, but I’d suggest keeping with an 8×8 inch pan because I worry that a loaf pan may not cook properly in the center.

  47. Lexi @Lexi'scleankitchen Reply

    These look UNREAL!

  48. Just saving the planet one loaf at a time. Lol. Love it. And those big hunks of chocolate on top. Yes, this is why we are friends!

  49. The fact that this is guilt-free makes it even more amazing! Loving the huge chunks of chocolate!

  50. Can’t wait to make this!! Yay for zucchini season!

  51. Such an epic combo of flavors!!!

  52. This sounds like a very interesting recipe. I already have what we consider the best zucchini bread recipe – however I would love to try this one. I do have a question that I hope isn’t totally stupid : can I make flour in my food processor out of unsweetened, unsulphured coconut flakes? I have a bag of it that I’ll probably never finish and I hate to waste things. I do have to tell you that if the pictures weren’t so nice, I would not have considered making this recipe – you’re a very good photographer!

    • Hi Chris, I’ve never tried it—I would do a Google search and see what you can find! I’m sure that someone somewhere has tried this and written about their experience. And thank you so much for saying so about my photography…that’s truly a compliment and I appreciate it!

      • I did google about making coconut flour and it couldn’t be simpler – put it in the food processor and grind away! Said that 1 c. of coconut would make 1/2c. of the flour – makes sense.

  53. Could you use honey instead of maple syrup?

    Rating: 5
  54. I am very excited to try this recipe.  I am wondering if it  will freeze well?

    • Hi Deborah, yes it will! You can wrap it tightly and freeze for up to three months. Let thaw overnight in the fridge. I hope you enjoy it!

  55. I am going to have to give this a try!! We just found the largest zucchini EVER in our garden and I’ve made 2 loaves of zucchini bread, 2 batches of zucchini carrot muffins, we’ve eaten roasted zucchini for dinner…and we still have some!!! :) It’s definitely a good problem to have!

  56. Heather Christo Reply

    OH YES!!! this looks so awesome! Love that there is a whole zucchini in there!

  57. This recipe looks delicious. A couple of questions though. As I like to have little a low fat diet any suggestions for reducing the fat content? Could I use half full eggs and half whites and/or could I omit the oil. Also, could I replace the chocolate with something more healthy?
    Thanks 

    • Hi Mellinda, you can omit the chocolate or swap another mix-in that you enjoy in quick breads (walnuts would be delicious). As for the other two swaps, they would be a major experiment since the recipe does need some fat, and the eggs both bind the bread and give it moisture. I don’t have any specific guidance to offer on substitutions, unfortunately!

  58. I made this as muffins and they are so yummy and a huge hit with my kids. Have you ever tried freezing it? Just wondering if it still tastes good after thawing.

    Rating: 5
    • Hi Shannon, it should freeze well. You can wrap it tightly and freeze for up to three months. Let thaw overnight in the fridge. I’m so glad you enjoyed the recipe!

  59. I just made this tonight! It was so amazing that even my kids devoured it! Thanks for sharing your recipe!

    Rating: 5
    • HOORAY Diane, I’m thrilled to hear the recipe was a hit for everyone! Thank YOU for taking the time to leave this awesome review.

  60. Hi Abby, I’m sorry to hear the bread wasn’t to your taste. Other readers have enjoyed it, but I know everyone has different tastes. I know it’s disappointing to try something new and not enjoy it, so I truly wish you would have loved this!

  61. I just made this tonight & its so moist & delicious!!! Everyone LOVED them!! 

    Rating: 5
  62. Hi! I love this recipe. I am wondering about adding protein powder to it- would you have any advice on how much to add in, or if you think it might not be a good fit? I don’t have a lot of experience baking so any tips would be appreciated.

    Thank you for the amazing recipes and inspiration!

    Cheers.

    • Hi Esther, I’ve never tried, so it would be an experiment. I’m sorry, but since I haven’t played around with it, I can’t offer any specific guidance. You could try adding a few tablespoons and see how it goes, adding a little moisture to the batter if it seems too thick.

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