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This chocolate zucchini bread is the perfect decadent summer treat! It’s paleo, AIP, and egg-free.

Zucchini season isn’t complete without zucchini bread! This bread is the perfect grain-free, dairy-free, and egg-free option if you love zucchini bread. It’s soft, chocolatey, and almost has the flavor and texture of a soft brownie.

The Ingredients You Need For The Chocolate Zucchini Bread

  • Coconut flour & oil. I find coconut flour is a great option as it helps to absorb excess moisture from the zucchini. Coconut flour doesn’t swap 1:1 for other flours, so I can’t recommend a swap.
  • Arrowroot starch. You can also use tapioca starch.
  • Maple syrup. 
  • Cocoa powder. Sub carob powder for AIP.
  • Gelatin. Gelatin is used as an egg substitute to make this recipe egg-free. Collagen does not swap 1:1 for this gelatin. I haven’t tried this recipe with real eggs.
  • Zucchini. You want to make sure you prep the zucchini properly, as follows…

How to prep the zucchini

  • Step one. Remove the ends and peel the zucchini.
  • Step two. Shred in a food processor with a shredder attachment, or use a box grater.
  • Step three. Add a pinch of salt and allow to sit before squeezing out the excess liquid.

How to make Chocolate Zucchini Bread

  • Combine the batter. In a large mixing bowl combine the shredded zucchini, maple syrup, and coconut oil. Add the coconut flour, arrowroot, cocoa powder, baking powder, and salt.

  • Make the gelatin egg and add to the mixture. 

  • Bake. Fold in the chocolate chips, saving some for topping the bread. Add the batter into the lined loaf pan and smooth out the top with a spoon. Top with chocolate chips if desired. Bake in the oven for 45-55 minutes, or until a toothpick inserted comes out clean.
  • Cool and slice!

Tips & tricks

  • Weigh the zucchini! Since zucchini is so soft and squishy, it can be hard to get an accurate measurement for baked goods using measuring cups. I highly recommend weighing it to get to the 8.5oz weight after you shred and squeeze out the water to get the most accurate measurement. If you don’t have a scale, the measurement is 1 heaping cup.
  • Allow it to cool completely. This bread will easily fall apart if it’s too warm. I recommend cooling before slicing.

Storage instructions

Store in glass in the fridge for 2-3 days, or in the freezer for up to a month.

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Paleo Chocolate Zucchini Bread (AIP, Egg free)

★★★★★

4.9 from 7 reviews
  • Total Time: 1 hour
  • Yield: 9 servings 1x
  • Diet: Gluten Free
Print Recipe

Ingredients

Units Scale
  • 8.5 oz peeled and shredded zucchini, squeezed to remove excess liquid (see notes)
  • 1/3 cup coconut oil, melted and cool
  • 1/3 cup maple syrup
  • 1 cup coconut flour
  • 2 tbsp arrowroot starch
  • 1/3 cup cocoa powder (sub carob for AIP)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp Dairy-free chocolate chips (optional, omit for AIP)

For the gelatin egg

Instructions

  1. Preheat the oven to 350 F and line a loaf pan with parchment paper
  2. In a large mixing bowl combine the shredded zucchini, maple syrup, and coconut oil. Add the coconut flour, arrowroot, cocoa powder, baking powder, and salt.
  3. For the gelatin egg, add the water to a small saucepot and slowly pour over the gelatin. Allow it to harden. Place the pot on the stove and turn it on low heat. Slowly melt the gelatin (this will take just a minute) and remove from heat. Vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the mixture immediately and combine. The batter should be thick, almost like a dough.
  4. Fold in the chocolate chips, saving some for topping the bread.
  5. Add the batter into the lined loaf pan and smooth out the top with a spoon. Top with chocolate chips if desired.
  6. Bake in the oven for 45-55 minutes, or until a toothpick inserted comes out clean.
  7. Remove from the oven and allow to cool completely until cutting. I recommend cooling further in the fridge to allow the gelatin to set. Once cooled, carefully slice and enjoy!

Notes

For the zucchini, I highly recommend weighing it to get to the 8.5oz weight after you shred and squeeze out the water to get the most accurate measurement. If you don’t have a scale, the measurement is 1 heaping cup.

  • Prep Time: 15
  • Cook Time: 45
  • Category: Dessert
  • Method: Baked

Keywords: zucchini bread

This post was originally published in 2017 and was updated in 2022.