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Chocolate Zucchini Bread {almond flour}

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Chocolate Zucchini Bread {using almond flour}

Zucchini is one of those vegetables that grows like crazy in the summer. And it’s easy to grow.

Chocolate Zucchini Bread {using almond flour}

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 {using almond flour}

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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

  1. Preheat your oven to 350°F (180°C, or gas mark 4).
  2. Rub oil on the bottom and sides a bread loaf pan, and then lightly dust it with almond flour.
  3. Add the almond flour, cocoa, baking soda, and salt to a food processor and pulse to blend the ingredients.
  4. Add the eggs, oil, maple syrup, vanilla, and grated zucchini to the food processor and pulse a few times to blend the ingredients.
  5. Add the batter to the loaf pan and bake for 35 minutes.
  6. Cool for about an hour before slicing.
  7. Store covered at room temperature for a few days, or refrigerated for a few weeks.

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Comments

  2. 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!

    Reply

  3. 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!

    Reply

  4. 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.

    Reply

  5. Cool. This looks delicious and appears to be a mini loaf!

    I’m following a Keto eating plan, do you think this would work if I substituted Swerve for the maple syrup? Thank you.

    Reply

    • It’s not a mini, more like a medium. I use a 7.5 x 3.5 pan, but a slightly larger works as well. I’ve never used Swerve, so don’t know, sorry.

      Reply

  6. Hi! Just checking, is it really supposed to be 1 Tablespoon of vanilla, or 1 Teaspoon? I used 1 Teaspoon and it turned out wonderfully…I was just curious for next time…have just never heard of using that much vanilla before 🙂 Thanks!

    Reply

    • Yes, the same amount of honey can be used. I’m not sure how much you can reduce, that probably depends on you, but try reducing up to 2 tablespoons and see if it’s still sweet enough for you.

      Reply

  8. I followed your recipe exactly and then added chocolate chips to the batter. I made them into muffins and got 11. They are so yummy very excited to make a ton more.

    Reply

  10. So. Good. Baked into muffins/cupcakes and topped with cream cheese frosting for hubs’ birthday. I like a not-too-sweet cake to offset sugary frosting, and this fit the bill. Big hit with the whole family and definitely a keeper. Thank you!

    Reply

  11. Tried this recipe out today and I’m in lo(A)ve!!! I did substitute the 3 tablespoons of honey with a tablespoon of Educolorante (contains saccharin and cyclamate). Also didn’t have any apple cider vinegar lying around so subbed it with lime juice. But man oh man is this a keeper of a recipe! Thanks, Erica! 🙂

    Reply

  12. I have been looking for a good recipe for zucchini and chocolate as a bonus. Wow! Loved it. I did tweek it a lil. I did cut back on the almond flour and added coconut flour and flax seed. I had to add an extra egg for the coconut flour. I am going to try putting my protein powder in next time, maybe try a lil chia seed. Thank you. This is a very moist recipe.

    Reply

  13. I was wondering if you have put the chocolate zucchini loaf in freezer. Was wondering about consistency once it’s thawed

    Reply

  14. I am on SCD and not allowed cocoa right now but I am hoping to add it eventually. Can you tell me why I shouldn’t use the Dutch processed cocoa? I own organic cocoa that is Dutch processed as someone told me that was the kind to buy. I just would like to know why I shouldn’t use it. Btw, I own your cooking for the scd cookbook and I love it! Your recipes are simple and tasty with normal ingredients and wonderful instructions. Thanks for making a difficult diet a little bit easier. I have Crohns and I really appreciate the help.

    Reply

    • Dutch process is neutral due to the processing/washing of the cocoa beans to neutralize it, which prevents it from reacting with the baking soda. So, because it is neutral the loaf doesn’t rise.

      Reply

  15. This loaf is delicious! I added a very ripe banana and decresed the maple syrup. I also topped it with some chocolate spread from The Date Lady. Nom nom…

    Reply

  16. Hi Erica,
    Sounds delicious! I make several loafs with almond flour and look forward to making this one. Have you ever made with frozen shredded Zucchini? I have a garden and freeze it for later use or is fresh always recommended? Thank you in advance for reply.

    Reply

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