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 Paleo Zucchini Bread with Chocolate Chips!

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!).

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

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!

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 (or this Almond Flour Banana Bread, which is also Paleo).

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

Using Coconut Flour in This Paleo Zucchini Bread with Chocolate Chips

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. It’s also a gluten free recipe (this Gluten Free Zucchini Bread is another great gluten free option).

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.

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.

More Delicious Zucchini Bread Recipes

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

Recommended Tools to Make This Recipe

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

 

Chocolate Chip Paleo Zucchini Bread

Chocolate Chip Paleo Zucchini Bread

4.73 from 33 votes
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!

Prep: 20 mins
Cook: 30 mins

Servings: 1 *x8-inch pan—9 large or 16 small pieces

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)

Instructions
 

  • Place a rack in the center of your oven and preheat the oven 350 degrees F. Line a 8x8-inch metal baking pan with parchment paper, allowing some to hang over two sides. Set aside.
  • 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.
  • 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.
  • 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.

Notes

  • 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.

Nutrition

Serving: 1(of 16)Calories: 124kcalCarbohydrates: 11gFat: 8gSaturated Fat: 5gCholesterol: 44mgSodium: 70mgFiber: 3g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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161 Comments

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  1. I did not like the recipe at all. I don’t know why people rate a recipe based on what it looks like in the photo before they even try it. I have this all the time with all sorts of recipe reviews. Please people, stop saying things like “it looks so good”,” I can’t wait to make it”, etc. This is not helpful. Make the recipe, taste it, and then rate it and say whether or not it tastes good.1 star

    1. Hi Ruth, I’m sorry to hear that you didn’t like this recipe. I (and many other readers) have tried this bread and loved it, so I really wish you would’ve enjoyed it too.

  2. Hi!! I’m allergic to coconut & wondering if you know any substitutes for coconut flour & coconut oil :) Thanks! 

    1. Hi Page! I’ve never tried this recipe with egg whites. The eggs are critical for binding the bread and giving it moisture, so I’m not sure how it would turn out. If you do decide to play around with it, I’d love to hear how it goes!

  3. Made this last night, and it was delicious! I couldn’t believe I was eating Zucchini! I’ll definitely be making it again! 5 stars

  4. Hi Erin,
    Like a few other reviewers, I noticed a very eggy taste and texture. I am hoping I can fit the slices in the toaster to help firm up the bread, as when I took it out of the oven last night, it had a weird, squishy texture (35 minutes). I only used 2 tbsp of maple syrup and added some walnuts and chocolate chunks, but I’d really love a remix of this recipe with almond flour and the use of fewer eggs. I’m disappointed with how this turned out.2 stars

    1. Hi Jenny, I’m sorry to hear that you didn’t enjoy the bread. I (and many other readers) have really enjoyed the flavors and texture of this bread, so I truly wish it would’ve been a hit for you too!

  5. This turned out so much better than other coconut flour-based breads I’ve attempted! The texture is great, not eggy at all. Great way to use all the zucchini I’ve got! 5 stars

  6. I was given some massive zucchini from a neighbor’s garden and needed some recipes to use them up. I am so glad I stumbled upon this gem. The finished product came out rich and moist and delicious! Not sure if I used the wrong tool to shred the zucchini or not, but that was the only messy part. I pressed it in a strainer with a paper towel and laid it in between 2 towels while I made the rest of the recipe. I used the extra tbsp of maple syrup as suggested in the recipe notes and it was the perfect amount of sweetness. It passed the hubby test as well which is always a bonus!! Great way to kick the sweet tooth & get in your veggies!5 stars

    1. So glad to hear it Crcilia! Thank you so much for taking time to let me know. Also shredding and pressing zucchini is a little messy, so I’m sure it’s nothing you did. I like to use a plane-style grater like this one: this one

  7. This turned out amazing. I tried reducing the maple syrup by half and I don’t regret it but I can taste the bitterness of the chocolate more than some people may like. I’ll definitely try the full recommendation next time to compare! I also ended up using a bit less chocolate – for some reason it seemed like a lot to me (which is generally unheard of). 

    I only had a 9 x14glass pan so I doubled the recipe and checked the bread every so often but the timing and temperature turned out perfect! Fluffy and moist. 5 stars

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