This easy almond flour chocolate zucchini bread recipe is tender, moist, and insanely chocolaty. You will never know it is made with a vegetable!

A chocolate zucchini bread loaf on a wooden cutting board with chocolate chips sprinkled around it beside a cup of coffee.

Why you’ll love this chocolate zucchini bread

This super moist and rich double chocolate zucchini bread tastes like dessert but is secretly healthy.

It makes the perfect breakfast paired with coconut butter or coconut yogurt, snack, or healthier dessert.

The zucchini bread is easy to make. It is made in just one bowl, you don’t need a mixer and can have it in the oven in no time, plus, it is a perfect way to use up summer zucchini.

To recap, this chocolate zucchini bread is:

Paleo
Free of refined sugar
Grain-free
Gluten-free
Dairy-free
Easy to make
Can be enjoyed for breakfast, a snack, or dessert!

Chocolate zucchini bread ingredients + substitutions

What you’ll need:

1 ½ cups almond flour
¼ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
¼ cup coconut oil, melted
½ cup coconut sugar
2 large eggs
1 teaspoon vanilla extract
2-3 small medium zucchini peeled if desired and finely shredded (1 and 3/4 -2 cups gently packed, water squeezed out between paper towels)*
⅓ cup dark chocolate chips

*Since zucchini contains tons of water, you’ll need to squeeze out as much as possible before mixing it into the batter. Grate the zucchini using a grater or the food processor attachment, allow to sit in a paper-towel lined bowl while you prepare the batter. Right before you add it in, squeeze the excess water out of it, then measure to make sure you have the right amount.

Substitutions

Almond flour: The best almond flour substitutes for this recipe are oat flour (store-bought or homemade) or coconut flour. You can use a 1:1 ratio for oat flour. Note that oat flour is lighter and has a more mild flavor than almond flour. If using coconut flour, start with 1/2 cup and adjust as needed.

Coconut oil: Any neutral-tasting oil will do. For baking, especially with chocolate, I like using avocado oil. It makes bread recipes super moist but you can’t taste it!

Coconut sugar: If you don’t have coconut sugar, I recommend using brown sugar or brown sugar AND a touch of maple syrup. This will result in that chewy, tender texture that we’re going for.

How to make chocolate zucchini bread (step-by-step instructions)

Preheat your oven to 350 F and line a medium loaf pan with parchment paper.

In a medium bowl, combine the almond flour, cocoa powder, baking soda and a pinch of salt, set aside.

In a large bowl, whisk together the coconut oil, coconut sugar, eggs and vanilla until well combined and smooth.

Add the dry ingredients to the wet until just moistened, fold in the shredded zucchini, then the chocolate chips.

Transfer batter to the parchment lined loaf pan and bake until a toothpick inserted near the center comes out clean, 25-30 minutes.

Remove from the oven and cool on a wire rack for 10-15 minutes, then gently remove the loaf by holding both sides of the parchment paper and continue to cool completely to room temperature on the wire rack before slicing.