Chocolate Zucchini Bread (PaleOMG)

chocolate zucchini breadOne of the integrative medicine specialists I follow on facebook had this recipe as his post one day.  I’m glad I tried it because it’s just the right sweetness, very moist, and delicious.  It’s originally from  She has a lot of great recipes on her blog.  Enjoy!

Moist Chocolate Zucchini Bread
  • 1 medium zucchini, shredded (equal to 1.5 cups shredded zucchini)
  • 2 eggs, whisked
  • ¾ cup sunbutter (we use almond butter)
  • ⅓ cup raw honey
  • ¼ cup cocoa powder
  • 2 tablespoons coconut flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt


  1. Preheat oven to 375 degrees.
  2. Shred the zucchini. Use the shredding attachment on your food processor or simply use a cheese grater.
  3. Once your zucchini is shredded, you need to remove the excess liquid, and zucchinis have a lot of it. Simply place a couple of paper towels down on the counter.  Place the zucchini on top, then put another paper towel on top of the zucchini and squeeze. The more you squeeze, the more liquid will come out.
  4. Use more paper towels as needed, but be sure to squeeze until the zucchini feels water-less.
  5. Place zucchini in a bowl with the rest of your ingredients. Use a large spoon to mix well until all the ingredients are combined and you have a deep chocolate color.  (We put all the ingredients in our food processor and let it do the mixing for us).
  6. Pour your ingredients into a loaf pan (worked well in our pan size 8 x 4.5)
  7. Place in oven to bake for 25-35 minutes or until toothpick comes out clean when you poke it. Mine took almost 35 minutes to completely cook through.
  8. Let cool, cut and serve!

10 thoughts on “Chocolate Zucchini Bread (PaleOMG)

  1. Thanks for this nutritious & delicious recipe. Just the yummy pick us up we needed. Quickly becoming hooked on your blog, keep up the positive work. AvB

    • Fantastic Alycia, thanks for checking out the blog! I am inspired by moms like you who want better health for their families!

  2. Love, love, love this! I’m type-1 diabetic and celiac, and this bread works perfectly for my blood sugars. You’re a real genius! I’m so excited to have found your blog. You do ROCK!! Way to keep your family healthy, too!

    • Glad to hear. I love finding new recipes and sharing them with others because it is my passion to stay well and help others on that path. I believe this is a recipe I got from so I’m not always the one who creates the recipes and therefore can not take the credit for that part. This type of eating will certainly help your body overcome the challenges of the health issues you are dealing with. Thanks again for your feedback! Cindy

      • Hi,
        Honey is pretty much the only ingredient in this recipe to have an effect as far as the carb calculation is concerned. 1/4 cup of honey has a carb calculation of 66. There is 1/3 cup of honey in the entire loaf. When a person eats a reasonable amount of slices of this bread, they should be fine from a carbohydrate perspective.
        Hope this helps!

  3. Pingback: Autoimmune Protocol Diet - Week 2 - Baking, and Everything

  4. I used Mara Natha Almond butter. Nutrient calculations: Serving size = one tenth of a loaf.
    Per serving: Calories 176, Carbs 15 grams, Fat 11 grams, Protein 5.7 grams.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s