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Grain Free Chocolate Zucchini Bread (Paleo, Gluten Free)

Grain Free Chocolate Zucchini Bread - Made in the Blender! Paleo, no refined sugar. Made with coconut flour!

Grain Free Chocolate Zucchini Bread Recipe

 

I can’t wait for you to make this grain free Chocolate Zucchini Bread! It’s chocolatey, moist and SO delicious!

 

It’s also made right in the blender so it’s super simple and clean up is a breeze. Love that!

 

If you are looking for a delicious way to use up zucchini, you’ve got to try this easy recipe that we’ve been loving! It’s a crowd pleaser, too 🙂

 

Grain Free Chocolate Zucchini Bread Quick How To Video:

(The printable recipe is at bottom of this post)

 

If you can’t see the video player above, you can watch it on YouTube HERE:

 

Grain Free Chocolate Zucchini Bread - Made in the Blender! Paleo, no refined sugar. Made with coconut flour!

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Easy Paleo Recipes & Holistic Living

 

Grain Free Chocolate Zucchini Bread Recipe - Made in the Blender! Paleo, no refined sugar, coconut flour, gluten free!

Grain Free Chocolate Zucchini Bread Recipe:

Grain Free Chocolate Zucchini Bread (Paleo, Gluten Free)
 
Author:
Serves: 1 loaf
Prep time:
Cook time:
Total time:
 
Grain Free Chocolate Zucchini Bread - Paleo, Gluten Free, Dairy Free, No Refined Sugar! Made in the blender using coconut flour.
Ingredients
Instructions
  1. Preheat oven to 375 degrees F.
  2. Place the dates, eggs, zucchini chunks, butter, and vanilla in the blender and blend until smooth.
  3. Add in the coconut flour, cacao powder, cinnamon, baking soda and sea salt and blend until smooth and thick.
  4. Pour the batter into a well greased or parchment lined regular sized loaf pan (I use THIS).
  5. Top with any optional toppings if you are using toppings.
  6. Bake for 45-50 minutes or until center is cooked through.
  7. Let cool then enjoy!

Pin Chocolate Zucchini Bread Recipe HERE:

Paleo Chocolate Zucchini Bread - Made in the Blender! Grain free, no refined sugar. Made with coconut flour!


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59 comments

  1. Looks delicious! Your pumpkin muffin recipe is our family and friend’s favorite coconut quick bread recipe (it’s better than any made with wheat flour!) so I’m excited to try this recipe of yours. It was hard from the video to get a good idea of what you consider a “medium” zucchini. Would you say it was about three cups of chunks?

    • Kelly from Primally Inspired

      That’s awesome to hear, Gay! It’s about 2 1/2 cups of zucchini chunks. It’s a forgiving recipe and I’ve used bigger zucchinis and smaller zucchinis and so far, all of them have been good. But the average medium size I’ve been getting is about 2 1/2 cups of chunks. Hope you like this!

  2. This looks amazing. Question, can it be frozen? Please let me know as I have an event in a few weeks, but would love to try to freeze one.
    Thank you for all you do – I love your emails and blog.
    Best Regards, Louise G

  3. Kelly, these look so good. I’m always looking for ways to use zucchini from my garden. Do you happen to know what the carb count is? I’ve never cooked with dates before, I’ll have to give it a try.

  4. Hey there! My name is Jessica and I came across your website last night and absolutely love everything that is up here. I am super excited to try these recipes but don’t have all of the ingredients. So I was wondering If there are some baking and cooking basics I should have available to make these recipes.

    I’m excited to get started!

    • Kelly from Primally Inspired

      Hi Jessica! Thank you for such a nice comment! 🙂

      My baking and cooking staples are:
      Fats:
      olive oil
      coconut oil
      avocado oil
      ghee or butter

      Gluten-free flours:
      coconut flour
      tapioca flour
      arrowroot flour

      Miscl:
      dried dates
      spices!!! all kinds 🙂
      cacao or unsweetened cocoa powder
      unsweetened coconut flakes
      coconut milk

      I hope that helps!! xo, Kelly

  5. How many servings? I estimated 8?

  6. This looks so great Kelly! Can’t wait to make.

  7. Hi there. Does the butter need to be melted?

  8. Do you know how many grams of fat and / or calories this has per serving?

  9. I tried this recipe last night it was amazing! I put some chocolate chips and walnuts inside and on top of the loaf! It was a big hit with my family. Thanks so much for posting this. And I love that I could make it in my Vitamix! Made it quick and easy. Love Love Love it! Will definitely make again 🙂 Thank you.

  10. Looks good but what could I use instead of the dates?

  11. Can you substitute the dates for honey or something else, or would that ruin the texture?

  12. Hi Kelly, this looks amazing!! I’m looking forward to giving it a go! Unfortunately my tummy is sensitive to dates. Do you have any suggested alternatives?

    Thanks 🙂

  13. Can’t wait to try this one! My son doesn’t believe me when I say zucchini bread is so good…but then he saw your recipe with chocolate and has decided to give it a go! I’ll come back and report how he liked it. 😉 Thanks for sharing!

  14. I made this and it was great! Even my husband liked it! :-)) Thank you for sharing. I’ll definitely be making it again. 🙂

  15. Hi! What other sweetner could your recommend? My system doesn’t tolerate dates. Would coconut sugar work? If so, how much would you suggest, I don’t use dates so I am not familiar with how sweet they are compared with others. Thanks for this recipe–it looks fantastic!
    Stormi

  16. ‘This is so yummy!! We’ll be making this again, for sure. And probably doubling it!! I did mine in my food processor, btw and it worked well. Thanks!!

  17. Oh wow, this looks amazing and so incredibly moist. Normally when I make chocolate cake, it’s always heavier than I would like, but I’m guessing the zucchini has something to do with this being so moist? Can’t wait to try this. It looks like it may just become my new favorite thing 🙂

  18. We liked this! It was especially perfect chilled in the fridge! thank you!

  19. so i’m making this for a second time in a week! i actually doubled the recipe with the following modifications:
    2/3 c. coconut flour and 6 eggs. (everything else stayed the same) it was AMAZING!

  20. Looks delicious! I wonder if scraping out the zucchini seeds is really necessary, what’s the reason for that?

  21. Hi Kelly. I’m planning on trying this recipe this week and wondered if you peel the zucchini first or if the skin is included. You may have already mentioned this and I just missed it. Thanks for your help! When I’m looking for tasty, healthy recipes, I always come here first. 🙂

  22. Just put these in the oven! The batter taste great! WLS Sleeve patient. THIS IS A GREAT WEBSITE FOR US!

  23. I made this yesterday for a friends birthday. The cake needed to be wheat free and sugar free. I thought I had zucchini at home, but alas I did not. I substituted pumpkin puree (I used 1 cup). The cake turned out nice and moist. The texture was a little too “textured” for me, but I don’t have a high powered blender and so the dates and coconut flour didn’t grind up super fine. (I did soak the dates first) I think next time I might do a littlemore dates as it could be a little sweeter for my tastes. Overall I was very pleased! Thank you so much for the recipe!!

  24. love it. I use 3 grocery store size zuccini, maybe 8inch by 1-1 1/2 ” wide I use the coconut oil, add extra cinnamon and vanilla and a scoup or 2 of vegan chocolate protien powder. I add a few chocolate chips and top with slivered almonds. My kids love them for breakfast or snack

  25. forgot to add that one time I had them in the oven and noticed I had left the tsp of baking soda on the counter. They were still delicious, just fudgier.

  26. Janelle Baldestamon

    I’m making this tonight for my 2 year old – can’t wait! Does the zucchini have to be peeled?

  27. I made this tonight, and I really liked it. I used Medjool dates though, and I only used 8. It was perfect on the sweetness scale. Will add nuts and bake in brownie pan for single servings next time. Oh and I used the whole zucchini. I figured the seeds would add a bit more nutrition and fiber. You don’t even know they’re there. I used a wand blender also. Worked fine for me!!!

  28. I made it and I didn’t like it. It tasted really bland. If it weren’t for the chocolate chips it would probably go in the garbage. I think I’m giving up on healthy/paleo deserts – I hate wasting and nothing tastes that good.

    • Kelly from Primally Inspired

      Oh bummer, Michelle. I hope you can find some healthy desserts you enjoy. It took me awhile (a few weeks, I’d say) for my tastebuds to adjust to things not being overly sweet or artificially flavored – now I can’t even eat that stuff – it’s way too sweet for me!

  29. This is hands down the best gf chocolate bread I have ever tried, I make it twice a week!!!! Awesome recipe:)

  30. Wendy Buckland

    Calories for this recipe per serving?

  31. Made this tonight! It was super easy to make and it is scrumptious. Thumbs up from Darlin’ too! Thank you!

  32. Hello! Have you ever substituted the eggs for egg whites and butter for applesauce? Just wondering if it will work!?

  33. Thank you for this recipe! I’ve used flax eggs to make these into vegan cupcakes. Added some extra dates..delicious!

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