This rich and moist bread combines deep cacao flavors with fresh zucchini for a nutrient-dense treat. It is entirely grain-free and dairy-free, providing a decadent alternative to traditional chocolate cake.
List of ingredients
- 1 ½ cups almond flour – provides the primary structure and healthy fats.
- ½ cup tapioca flour – adds elasticity to prevent the bread from crumbling.
- ¼ cup coconut flour – helps absorb excess moisture for a better crumb.
- ½ cup cacao powder – delivers an intense, dark chocolate flavor.
- 1 teaspoon baking soda – acts as the main leavening agent for lift.
- 1 teaspoon cinnamon – adds a warm aromatic layer to the cocoa.
- ½ teaspoon kosher salt – enhances the chocolate and balances sweetness.
- 1 cup chocolate chips – used both inside the batter and as a topping.
- 3 eggs – bind the grain-free flours together.
- ½ cup applesauce – ensures a moist texture and adds natural sweetness.
- ¼ cup maple syrup – provides a liquid, natural sweetener.
- 1 tablespoon apple cider vinegar – reacts with the baking soda for aeration.
- 1 ½ cups grated zucchini – provides moisture and essential vitamins.
step-by-step instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit to ensure a consistent heat for the bread to rise.
- Combine dry components: In a large mixing bowl, stir together the almond flour, tapioca flour, coconut flour, cacao powder, baking soda, cinnamon, and salt until the mixture is uniform and clump-free.
- Mix wet components: In a separate medium bowl, whisk together the eggs, applesauce, apple cider vinegar, and maple syrup until the mixture is smooth and well-blended.
- Prepare the zucchini: Use a box grater for the zucchini. Squeeze the grated zucchini firmly using a kitchen towel or a nut milk bag to remove as much excess water as possible, then stir it into the wet ingredient mixture.
- Merge mixtures: Pour the wet ingredients into the dry ingredients bowl and stir until the batter is fully incorporated and smooth.
- Add chocolate chips: Gently fold 3/4 cup of the chocolate chips into the batter. Transfer the batter into a greased 8.5 x 4.5 inch loaf pan and sprinkle the remaining 1/4 cup of chocolate chips evenly over the top.
- Bake and cool: Bake the loaf for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on a wire rack and allow it to cool completely before removing the bread and slicing.
Optimal Baking Techniques
Preventing a Gummy Texture by Removing Zucchini Water
Zucchini contains a high percentage of water which can lead to a dense or gummy interior if not managed. Using a nut milk bag or a clean kitchen towel to squeeze the zucchini ensures that only the pulp remains. This allows the flours to absorb the intended amount of moisture without making the bread soggy.
Achieving the Right Pan Preparation
To ensure the loaf releases cleanly, grease an 8.5 x 4.5 inch pan thoroughly with coconut oil or butter. For added security, line the bottom and sides with parchment paper, leaving an overhang on the sides. This allows you to lift the entire loaf out of the pan once cooled.
Ensuring Proper Doneness
Because grain-free breads can appear dark due to the cacao, visual cues alone are not enough. Always use a wooden toothpick or a thin skewer to test the center of the loaf. The toothpick should come out clean or with just a few moist crumbs, rather than wet batter.
Managing Oven Hotspots
Every oven has slight temperature variations that can cause one side of the bread to brown faster than the other. Position the loaf pan in the center of the middle rack for the most even heat distribution. If the top begins to brown too quickly, tent it loosely with aluminum foil for the final 15 minutes of baking.
Customizing Your Bread
Incorporating Texture with Chopped Walnuts
For added crunch and omega-3 fats, add half a cup of finely chopped walnuts to the batter. Fold them in at the same time as the chocolate chips. This provides a textural contrast to the soft crumb of the bread.
Using Cocoa Powder as an Alternative to Cacao
If you do not have raw cacao powder, you can substitute it with standard unsweetened cocoa powder in equal parts. Note that cocoa powder is processed at higher temperatures, which may slightly alter the flavor profile. You may need to add an extra tablespoon of maple syrup if the cocoa powder is particularly bitter.
Substituting Honey for Maple Syrup
Honey can be used as a 1:1 replacement for maple syrup for a different flavor profile. Because honey is slightly thicker and sweeter than maple syrup, the batter may be marginally denser. Ensure the honey is at room temperature to make whisking it with the eggs easier.
Adding Brightness with Orange Zest
Orange and chocolate are a classic pairing that enhances the richness of the cacao. Grate the zest of one medium orange and stir it into the wet ingredients before combining with the dry. This adds a citrusy brightness that cuts through the density of the almond flour.
Serving and Pairing Suggestions
Reheating for Maximum Flavor
While this bread is delicious at room temperature, warming a slice enhances the chocolate aroma and softens the chocolate chips. Use a toaster oven on a low setting for 2-3 minutes. Alternatively, microwave a slice for 10-15 seconds for a soft, cake-like consistency.
Complementing with Nut Milks
Pair a slice of this bread with a cold glass of homemade almond milk or cashew milk. The creaminess of the nut milk balances the intensity of the dark chocolate. Unsweetened versions work best to avoid over-sweetening the snack.
Creating a Dairy-Free Chocolate Ganache
For a more decadent dessert, drizzle a quick ganache over the sliced bread. Melt equal parts dairy-free chocolate chips and full-fat coconut milk in 30-second intervals in the microwave. Stir until glossy and pour over the slices before serving.
Serving as a Breakfast Component
This bread can serve as a nutrient-dense breakfast when paired with a side of fresh berries. The acidity of raspberries or blueberries complements the rich cacao. Adding a dollop of almond butter on top of a warm slice increases the protein content.
Storage and Preservation
Room Temperature Storage Guidelines
Store the bread in an airtight container or wrap it tightly in beeswax wrap at room temperature. It will stay fresh for about 2-3 days. Because of the moisture from the zucchini, avoid leaving it uncovered, which can lead to the bread drying out.
Refrigeration for Extended Freshness
To extend the shelf life to one week, keep the loaf in the refrigerator. This is especially important in humid climates where moisture can encourage mold growth. When eating from the fridge, allow the slice to sit at room temperature for 10 minutes or warm it slightly to restore the texture.
Freezing for Long-Term Use
This bread freezes exceptionally well for up to three months. The best method is to slice the loaf first and place parchment paper between each slice. Place the slices in a freezer-safe bag and squeeze out as much air as possible to prevent freezer burn.
Thawing and Reviving Frozen Slices
To thaw, place a slice in the refrigerator overnight or leave it on the counter for an hour. For the best results, pop a frozen slice directly into a toaster or oven. This crisps the edges while melting the chocolate chips inside.
Troubleshooting Common Issues
Addressing a Sunken Middle
A sunken center usually indicates that the bread was removed from the oven too early or that the leavening agent was expired. Ensure your baking soda is fresh and that the toothpick comes out completely clean from the very center. Allow the bread to cool completely in the pan to help the structure set.
Fixing a Too-Wet Interior
If the interior feels damp or underbaked despite the correct baking time, it is likely due to insufficient squeezing of the zucchini. Ensure you use a cloth to press out as much liquid as possible. If you have already baked the loaf and it is too wet, slice it and lightly toast the pieces to remove excess moisture.
Preventing Dry or Crumbly Slices
Crumbling usually happens if too much coconut flour was used or if the bread was overbaked. Measure your flours accurately using the spoon-and-level method rather than scooping directly with the cup. If the bread is dry, serve it with a smear of butter or almond butter to add moisture.
Managing a Burnt Top
If the top of the loaf browns too quickly while the center remains raw, your oven temperature may be too high. Lower the heat by 25 degrees and cover the top with foil. This protects the crust while allowing the heat to penetrate the core of the loaf.
Frequently Asked Questions
Can I use a different flour blend?
It is not recommended to swap the flours randomly, as the specific ratio of almond, tapioca, and coconut flour is designed to mimic the structure of gluten. Removing one may result in a loaf that is either too crumbly or too gummy.
Are chocolate chips mandatory for this recipe?
Chocolate chips are optional for those who prefer a less sweet bread. You can omit them entirely or replace them with cacao nibs for a more bitter, crunchy chocolate experience.
Can I make this recipe vegan?
To make this vegan, replace the three eggs with flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water) and let them sit for 10 minutes before adding. Note that the rise may be slightly lower than the version with eggs.
How do I grate zucchini for the best result?
Use the medium hole of a box grater for a consistent texture. Avoid using food processors for grating, as they often mince the zucchini and release too much water, making it harder to squeeze out the excess liquid.
Print
Grain-Free Chocolate Zucchini Loaf
- Total Time: 75 minutes
- Yield: 12 servings 1x
- Diet: Paleo
Description
This super moist paleo chocolate zucchini bread recipe is made with almond flour, tapioca flour coconut flour and cacao powder. It’s gluten-free, grain-free, dairy-free and extremely rich!
Ingredients
- 1 ½ cups almond flour
- ½ cup tapioca flour
- ¼ cup coconut flour
- ½ cup cacao powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 cup chocolate chips
- 3 eggs
- ½ cup applesauce
- ¼ cup maple syrup
- 1 tablespoon apple cider vinegar
- 1 ½ cups grated zucchini
Instructions
- Step: Preheat the oven to 350 degrees fahrenheit.
- Step: Add all of the dry ingredients to a mixing bowl and stir until combined.
- Step: In a separate bowl add the eggs, applesauce, apple cider vinegar, and maple syrup and whisk together.
- Step: Squeeze the grated zucchini in a nut milk bag or kitchen towel to remove the excess water. Then add the grated zucchini to the wet ingredients and stir to combine.
- Step: Pour the wet ingredients into the dry and stir until the batter is well mixed.
- Step: Then add in 3/4 cup of the chocolate chips and mix into the batter. Pour the batter into a greased 8.5 x 4.5 inch loaf pan and sprinkle the rest of the chocolate chips on top.
- Step: Bake the zucchini bread for 50-60 minutes or until a toothpick comes out clean.
Notes
Use a nut milk bag or kitchen towel to remove excess water from the zucchini for the best texture. This bread can be sliced and frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 231 kcal
- Sugar: 16 g
- Sodium: 236 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 43 mg