Paleo Chocolate Zucchini Bread

My garden is exploding with zucchini right now which means it’s time for Paleo Chocolate Zucchini Loaf! This recipe is a great way to use up all of that zucchini and if you’re strapped for time you can always grate up the zucchini and store it in the freezer to bake into a loaf or another recipe at a later date. This bread is so moist it’s actually more like a cake. It’s grain free, dairy free, and sweetened with banana and a small amount of honey which makes it a great choice for anyone following autoimmune or paleo diets.





  • 1 cup zucchini, grated
  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 3 eggs
  • 1 ripe banana
  • 2 tbsp honey
  • 1/4 cup coconut oil


Preheat oven to 350 degrees. Combine all ingredients together in food processor. Transfer bread batter into greased loaf pan and bake for 40 minutes. Allow to cool for 2 hours.

Hope you enjoy!

Lindsey Luckey is a Registered Holistic Nutritionist and offers appointments at Local Health Integrative Clinic on Sundays. Click here to book an appointment with Lindsey.