Zucchini is one of those vegetables that grows like crazy in the summer. And it’s easy to grow.
Therefore, I’m thinking that you can’t have too many zucchini recipes. Here’s a slightly decadent chocolate zucchini bread using almond flour.
And if you don’t normally eat zucchini, but you’re feeling like your life needs some “hidden” green food, the zucchini is well-hidden in this and undetectable. You’ll definitely taste the chocolate though (the important part).
If you’re more into coconut flour, here’s the chocolate zucchini bread recipe I shared when my coconut flour cookbook came out a few years ago (wow, I can’t believe it’s a few years now!). 
Chocolate Zucchini Bread {almond flour}
Yield 8-10 servings
This recipe is easy to pull together with a food processor or blender, but if you don't have one of those, no worries. You can mix the ingredients and blend in a bowl with a mixing spoon or mixer.
I use a Parrish Magic Line baking pan, about 7.75 inches x 3.75 inches, to give you an idea of the size loaf pan to use, however use any pan that you have that's close to this size (it's on the smaller side). I know some don't like using aluminum, so you can swap it for glass or ceramic.
For the zucchini, I keep the green on and grate everything but the ends, however you can peel the green off if you prefer. And there's no need to squeeze the zucchini to get the excess water out.
For the cocoa, you can use cacao in place of cocoa. Make sure to use natural, unsweetened cocoa, not Dutch processed cocoa.
For sweetener, you can use honey in place of maple syrup.
I prefer grating the zucchini in my food processor, taking it out, and then adding all the ingredients. Alternatively, you can also use a hand grader for the grated zucchini. Totally up to you.
And finally, some optional ingredients: almond oil: 1/4 teaspoon, 1/2 teaspoon cinnamon. Also, I sometimes add an extra tablespoon of maple syrup when I'm craving a bit more sweetness, which makes it a bit moister and sweeter. It's subtle though.
Ingredients
- 1 1/4 cup (120 g) almond flour
- 1/4 cup (28 g) plus 1 tablespoon cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 2 tablespoons (1 ounce) oil (or melted butter or ghee)
- 1/4 cup plus 1 tablespoon (74 ml) maple syrup
- 1 tablespoon vanilla
- 1 cup (90 g) grated zucchini
Instructions
- Preheat your oven to 350°F (180°C, or gas mark 4).
- Rub oil on the bottom and sides a bread loaf pan, and then lightly dust it with almond flour.
- Add the almond flour, cocoa, baking soda, and salt to a food processor and pulse to blend the ingredients.
- Add the eggs, oil, maple syrup, vanilla, and grated zucchini to the food processor and pulse a few times to blend the ingredients.
- Add the batter to the loaf pan and bake for 35 minutes.
- Cool for about an hour before slicing.
- Store covered at room temperature for a few days, or refrigerated for a few weeks.
Wait wait….. sounds yum…
except,
1/4 cup could not possibly be 74 ounces!
Thanks for catching that! It’s milliliters (ml), not ounces. 🙂
I have been making the bread non stop with the over supply of fresh garden zucchini we’ve been getting! My kids love this bread! I’ve been subbing in up to 1/2 cup of einkorn flour for part of the flour mixture and it is a delicious consistency. 🙂 if there’s any ancient grain lovers out there. Thanks for all your awesome delicious recipes!
Yes, I’ve used Einkorn as well for waffles. It is wonderful! Most folks reading here avoid grain, but thank you for your tip 🙂
Sounds SO good, but 16 g carb when divided into 10 servings is a little steep for me to count as low carb. Too bad, it looks glorious!
This is grain-free but isn’t meant to be low carb, and yes, almond flour is a great source of alternative (healthy) carbs.
What size loaf pan exactly…or what sizes work for this?
Why aren’t measurements listed? I followed link for it to find out but your amazon web page won’t load.
I added the size, 7.75 x 3.75 inches. Sorry the link wasn’t working.