This rich, fudgy Double Chocolate Zucchini Bread is grain-free, dairy-free and sugar-free! Using applesauce instead of oil or butter keeps this gluten-free chocolate zucchini loaf moist and delicious. This low-carb chocolate zucchini bread slices beautifully and freezes well!
❤️ Why you'll love this recipe
Rich chocolate flavour. This gluten-free double chocolate zucchini bread has a very rich, dark chocolatey flavour. Why double chocolate? It's made with both cocoa and chocolate chips!
Moist and tender with a fudgy topping. It's deliciously moist and is almost like a chocolate cake. Chocolate chips on top of the loaf taste like fudgy frosting! And yet, it's free of gluten, dairy and even sugar, if you choose.
A healthy choice. Not only that, it's packed full of healthy zucchini!
Ready to make a quick loaf of the best paleo zucchini bread of your life? Here's what you'll need.
🛒 Ingredients
Wet ingredients
- grated zucchini that has been very well-squeezed to release all extra water
- unsweetened applesauce
- any granulated sugar or sweetener including Monkfruit will work well
- apple cider vinegar
- eggs
Dry ingredients
This zucchini bread recipe uses a combination of
- almond flour
- tapioca flour
- coconut flour
- cocoa
If you're not used to using tapioca flour in baking, you can read more about it in this article, What is tapioca and where does it come from?
I use tapioca flour (also called tapioca starch) in combination with almond flour in many of my recipes for muffins and loaves because it helps to bind ingredients, the job that gluten usually does. It also helps to make baked goods light, fluffy and spongy.
You'll also need chocolate chips. To make this a sugar-free zucchini bread, use sugar-free chocolate chips.
🔪 Instructions
- Begin by grating the zucchini. You'll need one large or two medium zucchini. Toss it with a little salt to help it release its liquid, then let stand for several minutes while you prepare the rest of the recipe. Squeeze it out using a clean dishtowel or a cheesecloth bag. The zucchini bread will be too moist if you don't remove the excess liquid.
- Preheat the oven to 350°F. Line an 8.5-inch by 4.5-inch loaf pan with parchment paper.
- In a medium bowl, whisk the eggs, then add the applesauce, sweetener, and apple cider vinegar.
- In a large bowl, combine the almond flour, tapioca flour, coconut flour cocoa, baking soda, cinnamon and salt.
- Add the wet ingredient to the dry ingredients and stir until no dry patches remain.
- Gently stir in the grated and well-drained zucchini (give it another squeeze) and ¾ cup of chocolate chips. Reserve ¼ cup of chocolate chips to sprinkle on top of the loaf.
- Transfer the batter to the prepared loaf pan. Sprinkle the remaining ¼ cup of chocolate chips on top.
- Bake for 55-60 minutes or until a toothpick comes out clean.
- Cool on a wire rack before slicing.
🥶 Freezer and Storage Instructions
This fudgy gluten-free Double Chocolate Zucchini Bread may not last long. It's bound to be devoured! However, it will stay fresh covered at room temperature for a few days.
For longer storage, I like to wrap thick slices individually, then store in a covered container and freeze them for up to three months. That way I can take out and thaw just what I need instead of thawing a whole loaf.
🍽 Serving Suggestions
A slice of this chocolate zucchini loaf is delicious with tea or coffee. It's definitely rich enough to serve as a simple dessert, too.
🗒 More delicious zucchini recipes
Gluten-free Double Chocolate Zucchini Muffins
Healthy Zucchini Banana Muffins - Grain-Free
This post has been updated with extra information and new photos.
When you make this sugar-free zucchini bread, please leave a comment and a star rating below. Thanks in advance! Subscribe to my newsletter and have new recipes delivered straight to your inbox.
🗒 More gluten-free quick bread and muffin recipes
📖 Recipe
Rich Grain-Free Double Chocolate Zucchini Bread
Equipment
Ingredients
Wet Ingredients
- 3 large eggs
- ½ cup applesauce
- ½ cup Monkfruit sweetener, or coconut sugar
- 1 tablespoon apple cider vinegar
- 1 ½ cups zucchini, grated and very well squeezed
Dry Ingredients
- 1 ½ cups almond flour, finely ground
- ½ cup tapioca flour
- ¼ cup coconut flour
- ½ cup cocoa
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 1 cup chocolate chips, sugar-free, divided
Instructions
- Begin by grating the zucchini. You'll need one large or two medium zucchini. Toss it with a little salt to help it release it's liquid, then let stand. Squeeze it out using a clean dishtowel or a cheesecloth bag. The zucchini bread will be too moist if you don't remove the excess liquid.
- Preheat oven to 350°F. Line a 8.5 inch by 4.5 inch loaf pan with parchment paper.
- in a medium bowl, whisk the eggs, then add the applesauce, sweetener, and apple cider vinegar.
- In a large bowl, combine the almond flour, tapioca flour, coconut flour cocoa, baking soda, cinnamon and salt.
- Add the wet ingredient to the dry ingredients and stir until no dry patches remain.
- Gently stir in the grated and well-drained zucchini and ¾ cup chocolate chips.
- Transfer the batter to the prepared loaf pan. Sprinkle the remaining ¼ cup chocolate chips on top.
- Bake for 55-60 minutes or until a toothpick comes out clean.
- Cool on a wire rack before slicing.
Anne
I made this with coconut sugar and took it to work. Loved it!
Flavour & Savour
Hi Geri, I discovered that error earlier today, but I've since fixed it. My apologies!