The perfect way to use up your surplus of summer zucchini: Chocolate Zucchini Bread!
This gluten free and paleo recipe uses almond flour and coconut flour for a perfect texture — not too moist, not too dry and crumbly.
How to make zucchini bread with almond flour
Zucchini bread is an awful lot like banana bread, so if you’ve made any sort of quick bread before you’ll be off to a great start.
To start with, you’ll need to shred the zucchini with either a box shredder or a food processor.
Then, drain the zucchini by squeezing it of excess water. My favorite way to do this is using a nut milk bag — all you’ve got to do is add the zucchini to the bag and SQUEEZE!
Mix everything but the zucchini and chocolate chips in a large bowl until well-incorporated. Finally, add the zucchini and chocolate chips. Pour into an oiled or parchment paper-lined loaf pan, and bake for about an hour.
Cool the bread completely before slicing — challenging, but worth it!
Do you have to drain the zucchini for zucchini bread?
For this recipe, yes!
Otherwise the zucchini will be just too moist, especially when using almond flour (which already makes for moist baked goods).
Any recipe using zucchini in baked goods should specify whether you need to squeeze it of excess moisture or not. If it doesn’t, find a recipe that does.
For the EASIEST way to squeeze moisture out of zucchini, grab a nut milk bag. Seriously, a nut milk bag makes the whole process SO quick and easy!
Can zucchini bread be frozen?
Yes! Like most quick breads, zucchini bread with almond flour can still be frozen despite using gluten free ingredients.
My suggestion for storage is to wrap a completely cooled loaf tightly in plastic wrap, then put the whole thing in a large freezer-safe storage bag, squeeze the air out, and seal.
It should keep for 2-3 months in the freezer this way. To thaw, just remove it from the bag, but not the plastic wrap, and thaw on the counter.
Craving more? Try these gluten free quick bread recipes!
Did you try this recipe? I’d love to hear what you think! Comment below or tag me on Instagram.Print
- 1 1/2 cups almond flour
- 1/2 cup arrowroot flour
- 1/4 cup coconut flour
- 1/2 cup cacao powder or unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup dairy free chocolate chips
- 2 cups shredded zucchini, squeezed of excess moisture
- Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper OR oil the pan.
- Combine almond flour, arrowroota flour, coconut flour, cocoa powder, baking soda, salt, and cinnamon in a large mixing bowl. Add the eggs, applesauce, maple syrup, apple cider vinegar, and vanilla extract. Stir until well-mixed. Finally, add the chocolate chips and shredded zucchini, stirring until completely incorporated.
- Pour the batter into the loaf pan. Bake for 55 to 65 minutes, until a toothpick inserted in the middle of the loaf comes out without batter. Cool completely before slicing.
Optional: add 3/4 chopped walnuts or pecans to the batter with the chocolate chips and zucchini.
Keywords: gluten free, paleo, zucchini, zucchini bread, chocolate