Chocolate Chip Paleo Zucchini Bread
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Chocolate Chip Paleo Zucchini Bread

Yield: 1 *x8-inch pan—9 large or 16 small pieces
Prep Time:
20 mins
Cook Time:
30 mins
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!


  • 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)


  1. 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.
  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.

Recipe 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.
Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate Chip Paleo Zucchini Bread, Easy Homemade Bread, Paleo Gluten Free Snack

Nutrition Information

Amount per serving (1 (of 16)) — Calories: 124, Fat: 8g, Saturated Fat: 5g, Cholesterol: 44mg, Sodium: 70mg, Carbohydrates: 11g, Fiber: 3g

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