Paleo and Nut-Free Chocolate Zucchini Bread

This paleo and nut free chocolate zucchini bread is delicious, moist, healthy and decadent without it being overly sweet.

It’s a great way to enjoy and use up your surplus end of summer zucchini and makes a great back to school snack, all while delivering a nutritional boost… and if we’re being honest, snacks were always the best part of the day!!

Paleo and Nut-Free Zucchini Bread


  • 1/2 cup coconut flour
  • 2 tbsp cocoa powder
  • 1/4 tsp unrefined salt
  • 1/2 tsp baking soda
  • 3/4 tsp cinnamon
  • 3 eggs
  • 2 tbsp maple syrup (increase to 3-4 tbsp for a sweeter bread)
  • 1/2 cup unsweetened applesauce 
  • 2 tsp apple cider vinegar
  • 1 tsp pure vanilla extract 
  • 1 1/2 cups grated zucchini


  • Preheat oven to 350F, and line a 5X9 loaf pan with parchment paper. 
  • Add the dry ingredients to a mixing bowl. Stir to combine.
  • Add the wet ingredients except the zucchini to a separate mixing bowl. 
  • Squeeze the zucchini in a nut bag, clean towel or place between paper towels to remove excess water (if you use the paper towel method, you’ll have to allow the zucchini to sit for a couple of hours). 
  • Stir in the zucchini to the wet ingredients, making sure everything is well combined. 
  • Add the wet ingredients to the dry, using a spatula combine together until the batter is well incorporated.
  • Add 1/4 cup dairy free chocolate chips (optional) to the batter and combine.
  • Transfer to the prepared pan, add a few more chocolate chips if you wish and bake for 50-55 minutes. Remove from the the oven and allow to cool completely.
This error message is only visible to WordPress admins

Error: API requests are being delayed for this account. New posts will not be retrieved.

There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.