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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

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

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

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

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

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

Recommended Tools to Make This Recipe

Chocolate Chip Paleo Zucchini Bread

4.72 from 52 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 minutes
Cook: 30 minutes

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


  • 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)


  • 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.
  • 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.



  • 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.


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

  2. 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!  

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

  4. 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!

  5. 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! 

  6. 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

    1. 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. 

  7. 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. :)

    1. Hooray! I hope you love it Ali Grace. Thanks so much (and dark chocolate gets wiggle room ;-) )

    1. 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!

  8. 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 ;) 5 stars

    1. Morgan, I’m so happy that you tried this recipe and loved it! Thanks for taking time to leave your comment too. I really appreciate it and am so happy you found my site :)

  9. 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!5 stars

    1. Lina, I’m so happy to hear this! Coconut flour has been new to me too, but I really love it. Thanks for trying the recipe and taking time to let me know how it turned out for you

  10. 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.

    1. 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!

  11. 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!5 stars

    1. 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!

    1. 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!

  12. 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?

    1. 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. 

  13. Just made this, but accidently put 2 more tablespoons of maple syrup. Do you know what the carb content is on this wonderful creation! LOL5 stars

    1. 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.

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

    1. 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.

  15. 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.

  16. 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!

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

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

    1. 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!

  19. 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!5 stars

  20. Made these today with my 3yr old daughter they are so delicious I added a bit of walnut to the top. Excellent recipe ?5 stars

    1. Jacq, I am so happy to hear that. The walnuts sound delicious too! Thanks for trying the recipe and leaving this kind review!

  21. 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 :)5 stars

    1. 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!

  22. 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! :-) 5 stars

    1. I am so so happy to hear that Syncere! Thanks so much for letting me know. The dried cranberries and coconut sound like delicious additions.

  23. 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?

    1. 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.

      1. 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!

    1. 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!

  24. 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.  5 stars

    1. 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!

  25. 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.5 stars

    1. Mary, I’m so happy you loved this recipe! That’s great to know about the brown rice flour too. Thanks for sharing, and enjoy every bite.

  26. 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!!!

    1. 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!

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

  28. 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. 5 stars

    1. 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!

  29. 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!!5 stars

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

  30. 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?

    1. 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!

    1. 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.

  31. 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!

  32. 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!

    1. 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!

      1. 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.

    1. 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!

  33. 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!

  34. 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?

    1. 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!

  35. 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.5 stars

    1. 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!

  36. I just made this tonight! It was so amazing that even my kids devoured it! Thanks for sharing your recipe!5 stars

    1. 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.

  37. 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!

    1. I am so so happy to hear that Diane! Thank you so much for trying the recipe and taking time to leave this lovely review. It means a lot!

  38. 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!


    1. 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.

  39. Made this to the recipe and it is unlike other paleo bread recipes that sort of fall apart and more like a nice dense bread! I am saving this one! 5 stars

    1. Kristy, I’m so happy to hear this recipe was a winner for you! Thanks so much for giving it a try and reporting back!

    1. Hi Sharon! You could try unsweetened applesauce, though the bread will be less sweet (and I haven’t tried myself, so I can’t 100% guarantee the results). You might also like this paleo pumpkin bread:

  40. Just about to make this recipe and realized we’re out of parchment paper? how necessary is it!? Thanks in advance!

  41. I tried this recipe last night – amazingly delicious! Just like zucchini loaf with regular flour and sugar. I don’t have a proper 8×8 pan (I know, it’s terrible), so I decided to risk it and try a glass loaf pan. I lowered the baking temp to 325 and baked it for about 55 minutes or so and it turned out perfectly. 

  42. These were amazing! My Paleo-eating husband and gluten-free father-in-law agree! I made them as a healthy option for my son’s birthday and they were gone before the cake ;) 5 stars

    1. Hi! It will be less sweet since the chocolate does add sweetness, but if you doesn’t mind that, the recipe will be fine without.

  43. Just going to put it out there that I LOVE that this has so many eggs! I’m always looking for ways to get a little protein boost! Keep those higher protein recipies coming ??

  44. Wow, this looks good (with such amazing pictures)! Would defiantly like to taste it. Will try this weekend.5 stars

  45. Made this last night and doubled it.  Two glass 8×8 pans.
    Turned out wonderful! Thank you for the recipe ❤️5 stars

    1. Hi Joelle, the bread does have a lot of eggs in it, so I could see how you would pick up on the flavor note if you’re more sensitive to it. Many readers have enjoyed it the bread very much and didn’t notice this, but everyone has different tastes. I’m glad you were still able to enjoy the recipe!

  46. Erin can I add a few sliced almonds or walnuts crushed up to this recipe? It looks good.

  47. This recipe looks amazing. I’m very excited to try it out! Just wondering what type of Ghirardelli bar you used? Thanks!

  48. I haven’t make these yet but I am certain they’ll be 5 stars. Just wondering if the coconut flour could be substituted for chickpea flour (I suppose not Paleo). I have tons of it on hand so just curious if it would work.5 stars

    1. Hi Jenny, coconut flour has very particular baking qualities and cannot be substituted. I hope you enjoy the recipe if you decide to give it a try!

  49. delicious! if these carb counts are correct, I am very happy. Need to have with some beverage, it’s thick and delicious, or perhaps that was because I inhaled 3 pieces and almost choked myself. I used trader joe’s pound plus dark chocolate.5 stars

  50. 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.

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

    1. Hi Jordann! Unfortunately, coconut flour has very particular baking qualities and cannot be substituted. I suggest trying this Vegan Zucchini Bread or Zucchini Banana Bread instead, as they do not use coconut flour. I hope this helps!

    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!

  52. 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

  53. 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

  54. 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

  55. 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

  56. I do like the fact that there was only maple syrup in it but yes if you’re used to a sweet zucchini bread, this may surprise you. I may try it again by adding some monk fruit sweetener or maybe honey :). It does have the texture of like a bread pudding – which is fine with me. I’m sure the six eggs has a lot to do with that! I’m wondering if adding a little almond flour would help with that? Overall, it’s a great substitute for the packed with sugar version!4 stars

    1. I’m so happy that you enjoyed the bread, Jane! I haven’t tried using almond flour, but another reader has tweaked the recipe with success. If you decide to experiment with it too, I’d love to hear how it goes!

    1. I’m sorry to hear that you didn’t enjoy the bread, Michelle. 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!

  57. Hi Erin, there is a new to me product called Just Egg, for those allergic to eggs. Like me. I wonder if I can use this in place of the eggs. I would love to try this but I’m a little hesitant. Have you ever used egg replacements for baking before?

  58. I added extra to the sweetener and used honey what I had in the house instead of the maple syrup. I think I should of pulled mine out a few minutes earlier but was multi tasking. Another thing to remember is the consistency of coconut flower is different brand to brand. I used Aldi’s organic brand and overall my family loved it!!!! I have experienced issues in the past with the wetness of coconut flower when making blueberry muffins and was happy to find that there was no similar issues with this recipe!!5 stars

  59. I love this recipe – thank you! Have made it several times now and look forward to it when zucchini season comes along. My husband and whole family love it too!5 stars