This Paleo Chocolate Chip Zucchini Bread is so moist, packed with chocolate chips and easy to make! Gluten free, dairy free, and naturally sweetened- a healthier version that everyone will love!
Zucchini bread is a summer classic. I’ve been making it since I first learned to bake and I just love how much moisture shredded zucchini adds to the quick bread. I decided to go the chocolate chip route since they always seem to make everything better. 🙂 I used Enjoy Life dairy free mini chips to keep this dairy free.
This bread is super easy to make. Shredding the zucchini is what takes the longest and even that is quick. Everything is mixed in one bowl, making clean up super easy. The combination of almond and tapioca flour gives this bread the best texture. It’s moist and soft, not spongey like some paleo baked goods.
I measured the zucchini in cups, not number of zucchinis because the size can vary so much. I’ve seen them super little and ones almost as big as my arm. It should take about 2 medium zucchinis, but if you have some in your garden or from the farmers market that are on the larger side, it will probably only take 1.
Speaking of zucchini- I never peel mine because the skin is so soft you can’t taste it or notice it. It does have a few green specks throughout the bread though and if you’re baking for picky eaters you may want to peel them to make it less noticeable.
My daughter thought I put those chocolate chips out just for her!
This bread is naturally sweetened with coconut sugar. It’s not overly sweet and is balanced perfectly with the chocolate chips. It makes a great snack or even breakfast.
This zucchini bread is one of my favorite treats and I think you’ll love it as well! Super easy to make and so delicious!
- 2 cups shredded zucchini, gently pressed
- 2 1/2 cups almond flour
- 1/3 cup tapioca flour
- 1/2 cup coconut sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/3 cup melted coconut oil
- 3 eggs
- 1 teaspoon vanilla
- 1/4 cup mini chocolate chips plus 2 tablespoons for the top
- CLICK HERE for the full recipe on Golden Barrel's site.