Paleo Dark Chocolate Zucchini Bread (super moist!)

Paleo Dark Chocolate Zucchini Bread (super moist!)
  • Sumo

My daughter sent me a picture of some zucchini bread she made the other day, and my husband has been begging me to make him some ever since. My daughter made thisΒ recipe from PaleOMG (which she said was very good). I changed it up, and was really happy with how it turned out. I think my husband was, too. He ate half the loaf in about 15 minutes. I was hoping to get it out of the house and take it to the gym to share, but I’m pretty sure it will gone by then. Sorry Gym Buddies. **We did, indeed, finish it off after our workout the following morning and I must say, it was even better after 24 hours in the fridge—so dense and fudgy!


Let it cool before slicing

This turned out super chocolaty and moist. You could easily change the ingredients around to suit your tastes or what you have on hand. Any kind of nut or seed butter would work. Chia eggs work as an egg replacer. You could also add in chopped nuts or chocolate chips if you wanted, or you could even get fancy pants and put a chocolate glaze over the top. I used this basic recipe for the nutella.


Super moist and chocolaty!

Paleo Dark Chocolate Zucchini Bread (super moist!)


  • 2 cups grated zucchini
  • 2 eggs (or 2 chia eggs)
  • 3/4 cup homemade nutella (or any nut or seed butter)
  • 1/4 cup maple syrup
  • 1/4 cup cocoa powder
  • 2 Tablespoons coconut flour
  • 1 Tablespoon ground coffee
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup raisins


  1. Preheat the oven to 175 C (375 F).
  2. Grate the zucchini in the food processor (or with a box grater if that's all you have). I used one medium large zucchini.
  3. Squeeze all the water out of the zucchini. I used a nut milk bag to do this, but you could use a kitchen towel or paper towels. Try to get as much water out as you can.
  4. Put the zucchini and all of the other ingredients into a medium mixing bowl and mix until well combined.
  5. Pour batter into a loaf pan (greased or lined with parchment paper).
  6. Bake for 50 minutes.
  7. Let cool completely before slicing (if you can wait that long!).

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  1. Hi Lisa, I’m a new Paleo follower and I’ve just discovered your blog. Many thanks for those delightful recipes, articles and hints !

    I would love trying your Chocolate Zucchini Bread ! But actually, I live in Paris and don’t have any measuring cup. Could you please tell me which volume of water contains one cup ? Thank you very much !

    • Hi Emma,
      Welcome to Paleo! Best of luck with your new lifestyle. I really need to get in the habit of listing volume and weight in my recipes. One cup is about 250ml. Hope you will enjoy this recipe if you decide to make it πŸ™‚

  2. I surely will ! I’ve already ordered the appropriate pan πŸ™‚ So I’ll keep you posted in a few days.

    Thank you very much for your help, Lisa. Have a nice and happy Paleo living !

  3. Hi, Lisa !

    A bit later than I expected, I’ve just made your chocolate zucchini cake. I must say you’re my Paleo hero πŸ™‚ It’s so good !!

    I had to make a real effort not to eat the raw dough : it was absolutely marvellous. I think I will save some to eat it raw next time πŸ™‚

    I’ve made some very small changes to use what i had in my cupboard :
    no vanilla, but 2 tea spoons of cinnammon ; no nutella but something very close and less sweet : a marvellous almonds butter + 1 more tablespoon of cocoa powder in the dough. And I didn’t add salt since baking soda was already enough salty for me.
    I think I’ll not add the raisins next time since I found them a bit too sweet when tasting.

    I’m gonna save moast of the loaf in the fridge for a night, as you say it’s better.

    Thank you so much for this delightful recipe ! I must say that it’s a perfect shot : congrats !!

    Have a nice week-end.


    • Hi Emma,
      Thank you so much for taking the time to leave me recipe feedback. I’m so glad you enjoyed it!! Yes, the ‘nutella’ I used was homemade so it was probably much more like your almond butter and cocoa powder than actual nutella. Now I’m craving this and want to make it again πŸ˜‰