Chocolate Zucchini Bread {gluten & dairy-free, Paleo}

Paleo Chocolate Zucchini Bread

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This Chocolate Zucchini Bread is so easy, and so tasty.  You might also like to know how fantastic it tastes cold, straight from the fridge.  Especially while your children are resting upstairs and you’re all alone downstairs.  Just a thought.

It’s also gluten-free and Paleo, and it freezes well.  Plus it’s a perfect way to use up all the zucchini from your garden or CSA…

 

Chocolate Zucchini Bread | Yankee Homestead
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Chocolate Zucchini Bread {gluten & dairy-free, Paleo}

  • Author: Yankee Homestead

Ingredients

Scale

Instructions

  1. Preheat oven to 350°.
  2. Combine almond flour and cacao powder in the food processor.
  3. Add salt and baking soda, then pulse to combine.
  4. Pulse in eggs, oil, honey and banana.
  5. Pour into pans or tins. (I used two mini-loaf pans.)
  6. Bake at 350° for about 30 minutes.
  7. Allow to cool for an hour or so. (Does anyone really follow this step?)
  8. Enjoy!

Notes

This recipe was adapted from this Paleo Chocolate Zucchini Bread recipe and this Almond Zucchini Bread recipe.

Please remember that we are very low-sugar around here, so if you’re used to sweetness, you will want to increase the amount of honey or add more sweetener of some sort. 🙂

 

Paleo Chocolate Zucchini Bread
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Kathleen Henderson

Let's get real! I’m Kathleen Henderson, your Natural Living Mentor. I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home. Learn more about my story >>

13 Comments

  1. Angela on 08/24/2013 at 10:20 pm

    Sounds delcious

  2. Holly Putnam on 08/25/2013 at 1:52 am

    I agree! Everything tastes better when the kids are resting and I’m all alone to enjoy a treat!!

  3. Teresa on 08/27/2013 at 5:20 pm

    So I never received this post and the kids have been begging for zucchini bread….I think this just might be the bread to make! Now, I need almond flour!

    • Kathleen on 08/27/2013 at 7:05 pm

      You just missed the sale at Honeyville! Have you tried their almond flour? It’s the best. 🙂

      • Teresa on 08/29/2013 at 5:00 pm

        I know….I was so bummed! My life was crazy and I missed it :(.

        • Kathleen on 09/06/2013 at 10:26 am

          It wasn’t you–I had a little technical difficulty that prevented a few blog posts from emailing out to subscribers that week. Have you tried the recipe yet? I just made another huge batch yesterday…

  4. Emiley on 01/22/2014 at 5:10 pm

    I finally broke down and got a 5 lb. bag of almond flour (Honeyville) and am trying out recipes…this one was delicious! Hubby even said he would eat this over a brownie any day!

    • Kathleen on 01/22/2014 at 7:54 pm

      Hooray for almond flour, and hooray for husband-approved healthy treats! 🙂

  5. Casey Marinucci on 08/10/2017 at 12:35 am

    I’d love to make this recipe. When you mentioned that you used 2 mini loaf pans, could you share which ones/ brand and/or the dimensions. That way mine will turn out as awesome as yours. Thanks Kathleen.

    • Kathleen on 08/12/2017 at 4:05 pm

      Casey, I often double the recipe and use this 4-cavity mini loaf pan: http://amzn.to/2hUYoJY. But it’s non-stick, so I can’t officially recommend it. I’ve been gradually replacing my old nonstick baking pans with stainless steel versions, but can’t seem to find them in the mini-loaf size.

      • Casey Marinucci on 08/12/2017 at 5:39 pm

        After searching on Amazon, I found wilton easy flex 4 cavity mini loaf baking pan. Thanks for your reply. Check them out on Amazon.

  6. Lydia on 08/09/2022 at 1:46 pm

    Will try this with flax & egg replacer…thank so much for the recipe!

    • Kathleen Henderson on 08/09/2022 at 9:50 pm

      You bet! Report back if you can, on how it turns out for you!

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