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Chocolate Zucchini Bread {almond flour}

July 23, 2017 by Erica 58 Comments

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. And chocolate is, well, wonderful any time of year. So why not combine the two for a tender, moist loaf of chocolate zucchini bread.

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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5 from 11 votes

Chocolate Zucchini Bread {almond flour}

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.
Servings: 10 servings
Calories: 149kcal

Ingredients

  • 1 1/4 cup almond flour
  • 1/4 cup plus 1 tablespoon cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 tablespoons olive oil
  • 1/4 cup plus 1 tablespoon maple syrup
  • 1 tablespoon vanilla extract
  • 1 cup grated zucchini
US Customary - Metric

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.

Nutrition

Calories: 149kcal | Carbohydrates: 10g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 128mg | Potassium: 95mg | Fiber: 2g | Sugar: 6g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg

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Filed Under: Breakfast, Dairy Free, Desserts, Gluten-Free, Lactose Free, Paleo, Plant-based, Snacks, Vegetarian Tagged With: almond flour, cocoa, cocoa powder, zucchini

Previous Post: « Kale Caesar Salad
Next Post: Blueberry “Corn” Muffins {almond & coconut flour} »

Reader Interactions

Comments

  1. AvatarJEB

    February 26, 2021 at 7:27 am

    5 stars
    Yes, the batter is thin and it does turn out more like cake than bread and for this reason, my picky 6 year old will eat it!! He loves this and he does NOT eat veggies!

    Reply
    • EricaErica

      February 26, 2021 at 8:12 am

      Yes, the zucchini is not detectable at all in this recipe. 🙂

      Reply
  2. AvatarAnna

    November 11, 2020 at 11:49 am

    Ummm… are these measurements correct? It’s like a milkshake or thinner and barely fills up 1/4 of the loaf pan. I followed exactly. What’s happening here?

    Reply
    • EricaErica

      November 11, 2020 at 1:04 pm

      Not sure. Did you check your measurements?

      Reply
  3. AvatarKarisma

    August 27, 2020 at 1:19 pm

    Hi Erica! I’ve made this bread a ton of times and I absolutely love this recipe. I was wondering if these can be made as muffins?

    Reply
    • EricaErica

      August 27, 2020 at 9:08 pm

      Yes! You are a mind reader. Posting it soon.

      Reply
  4. AvatarLynn M Soban

    May 28, 2020 at 3:23 pm

    Can I substitute in cacao instead of cocoa powder?

    Reply
    • EricaErica

      May 28, 2020 at 6:49 pm

      Yes, it will taste a bit different but it’s subtle.

      Reply
  5. AvatarMarilyn

    September 15, 2019 at 2:31 pm

    For “E” who asked about using zuke from freezer. I have used it in almost every rcipe I make with zukes (A LOT!!!).
    For baking, I gently press thawed zuke between 2 dish cloths (can use 2 layers of paper towels but I prefer non-paper products). This removes excess moisture derived from freezing. Don’t press too hard or it loses too much moisture and that can affect recipes that depend on some moisture from the zuke. Best wishes!
    Now I am into the kitchen to bake this choco-zuke bread!

    Reply
    • EricaErica

      September 15, 2019 at 7:15 pm

      Great tips on zucchini! Thanks for sharing with us 🙂

      Reply
  6. Avatarjane donnal

    August 25, 2019 at 12:35 pm

    My first attempt at this recipe is cooling in the kitchen. I can’t wait to try it. Since I can’t eat sugar, I substituted sugarfree maple syrup. OK, so I let it cool for for only 15 minutes, not the prescribed 1 hour. It sliced up nicely and was still a tiny bit warm. I put on a very thin sliver of butter and tasted it. It seemed to need a bit more of sweetness so I sprinkled it with a bit of powdered Xylitol (a natural sugar alcohol that does not raise my blood sugar—it comes granulated like sugar so I put it in my blender to “powder” it)….Delicious, and dessert-like! I may substitute Xylitol for the maple syrup next time as I can’really detect much of a maple syrup flavor. Thanks for a great recipe!

    Reply
    • EricaErica

      August 25, 2019 at 7:01 pm

      Thank you for sharing what worked for you!

      Reply
  7. AvatarAmy Brooke

    August 20, 2019 at 12:10 pm

    Is this suppose to rise? Ive just taken it out of the oven and still flat!!!

    Reply
    • EricaErica

      August 20, 2019 at 4:55 pm

      Hmmm, never had that problem. Did you add the baking soda?

      Reply
  8. AvatarE

    June 7, 2019 at 2:39 pm

    5 stars
    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
    • EricaErica

      June 8, 2019 at 12:32 am

      I haven’t so not sure how it will come out. As long as there isn’t too much extra moisture it should be just fine.

      Reply
  9. AvatarJen

    March 22, 2019 at 6:57 pm

    5 stars
    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
    • EricaErica

      March 23, 2019 at 10:01 am

      Great idea subbing banana! Love the date spread too. Total yum.

      Reply
  10. AvatarLinda

    February 28, 2019 at 8:55 pm

    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
    • EricaErica

      March 5, 2019 at 9:36 pm

      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
    • AvatarJaci

      August 9, 2019 at 8:05 am

      Hi Linda! I just had to chime in here. My 9 year old son with Crohns Colitis has been on SCD for 4 years. 15 months into the diet we were able to successfully introduce cocoa!! So, I just wanted to encourage you to keep up the good work on a hard diet – the rewards are worth it! 🙂

      Reply
  11. AvatarShannon

    January 30, 2019 at 4:48 pm

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

    Reply
    • EricaErica

      January 30, 2019 at 7:10 pm

      Cover/seal the bread well and it should be fine.

      Reply
  12. AvatarTrishia Starley

    October 7, 2018 at 5:57 am

    5 stars
    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
    • EricaErica

      October 7, 2018 at 11:40 am

      Thanks for sharing your favorite additions!

      Reply
      • AvatarErika

        September 6, 2019 at 5:32 pm

        Any chance you’ve tried this without the eggs? My daughter is allergic. If I use flaxeggs, wondering what other adjustments I’d need.

        Reply
        • EricaErica

          September 6, 2019 at 10:29 pm

          Yes, you can probably replace the 2 eggs with 2 chia or 2 flax eggs. No other adjustments are needed. I haven’t tried it with this recipe yet though.

          Reply
  13. AvatarPriya

    August 29, 2018 at 2:29 pm

    5 stars
    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
    • EricaErica

      August 29, 2018 at 10:04 pm

      Thanks, Priya! Just an fyi, this recipe doesn’t call for apple cider vinegar.

      Reply
  14. AvatarAmanda

    August 27, 2018 at 4:55 pm

    5 stars
    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
    • EricaErica

      August 27, 2018 at 6:14 pm

      Yum! so good to hear 🙂

      Reply
  15. AvatarMelissa

    August 21, 2018 at 3:05 pm

    5 stars
    really tasty loaf and easy to make.

    Reply
    • EricaErica

      August 21, 2018 at 10:48 pm

      Thanks!

      Reply
  16. AvatarDebra

    August 12, 2018 at 12:21 pm

    5 stars
    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
    • EricaErica

      August 12, 2018 at 7:22 pm

      Sounds delicious! Wow, 11 muffins. That’s great.

      Reply
  17. AvatarAngela

    August 9, 2018 at 4:12 am

    Can I use honey instead of male syrup? If so, how’s much donyou recommend? I’m sugar intolerant but can handle small amounts of honey.

    Reply
    • EricaErica

      August 9, 2018 at 9:26 pm

      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
  18. AvatarTina

    July 25, 2018 at 5:34 pm

    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
    • EricaErica

      July 25, 2018 at 8:57 pm

      I like a lot of vanilla in this recipe, but if 1 teaspoon worked well for you, then go with it 🙂

      Reply
  19. AvatarAmy

    July 22, 2018 at 2:14 pm

    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
    • EricaErica

      July 22, 2018 at 2:43 pm

      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
  20. AvatarGINGER GAULDIN

    July 3, 2018 at 1:58 pm

    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
    • EricaErica

      July 3, 2018 at 9:46 pm

      I added the size, 7.75 x 3.75 inches. Sorry the link wasn’t working.

      Reply
  21. AvatarDeb

    November 14, 2017 at 6:50 am

    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
    • EricaErica

      November 14, 2017 at 7:14 am

      This is grain-free but isn’t meant to be low carb, and yes, almond flour is a great source of alternative (healthy) carbs.

      Reply
    • EricaErica

      August 27, 2020 at 2:09 pm

      You can use sugar-free maple syrup to lower the carb count further 🙂

      Reply
  22. AvatarStephanie

    August 9, 2017 at 8:46 am

    5 stars
    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
    • EricaErica

      August 9, 2017 at 9:09 am

      Yes, I’ve used Einkorn as well for waffles. It is wonderful! Most folks reading here avoid grain, but thank you for your tip 🙂

      Reply
    • AvatarJanissa

      September 26, 2019 at 11:08 am

      Would masa flour work as well as einkorn flour?
      Our family mainly stays wheat free; however almond meal can get a bit familiar in the mouth at times.
      So I would like to use corn flour in the mix, do you think that would work?

      Reply
      • EricaErica

        September 26, 2019 at 6:35 pm

        I haven’t tried these flours but they might work.

        Reply
  23. AvatarRuth Hirsch

    July 24, 2017 at 7:05 am

    Wait wait….. sounds yum…

    except,

    1/4 cup could not possibly be 74 ounces!

    Reply
    • EricaErica

      July 24, 2017 at 7:52 am

      Thanks for catching that! It’s milliliters (ml), not ounces. 🙂

      Reply
      • AvatarWendy Smith

        February 17, 2019 at 8:25 am

        What are the calories?

        Reply
        • AvatarMindy

          July 28, 2019 at 10:32 am

          5 stars
          Very delicious! Everyone loved it. Someone asked about the calorie count. I didn’t see it listed anywhere. Would you happen to know that info?

          Reply
          • EricaErica

            July 28, 2019 at 12:46 pm

            Added it to the recipe in the headnotes.

            Reply
            • AvatarMindy

              July 28, 2019 at 2:04 pm

              Thank you!

              Reply
      • AvatarRosemaey

        July 14, 2019 at 12:25 pm

        5 stars
        Do you have nutritional information for this recipe?

        Reply
        • EricaErica

          March 22, 2020 at 7:05 pm

          It’s there now 🙂 New recipe plugin has it all!

          Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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