Paleo and Nut-Free Chocolate Zucchini Bread

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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.