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quickbread - Chocolate Zucchini Bread


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Rate this recipe 4.4/5 (12 Votes)


  • 1 1/2 cups almond flour
  • 1 1/2 teaspoons baking soda
  • 1/4 cup raw cacao powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon of salt
  • 1 cup zucchini, finely grated
  • 1 large egg at room temperature
  • 1/4 cup greek plain yogurt
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla extract
  • 3 tablespoon raw honey
  • 1 teaspoon apple cinder vinegar
  • 1/2 cup pecans, chopped
  • 1/2 cup chocolate chips


Adapted from


Step 1

mix the almond flour with the baking soda, cacao powder, ground cinnamon and salt
in a separate bowl beat the egg until foamy; beat in yogurt, coconut oil, vanilla, raw honey and apple cinder vinegar. Make sure all is well combined and stir in grated zucchini, chopped pecans and chocolate chips
fold in the flour mixture and stir until combined
spoon the batter into an 8½” x 4½” medium loaf pan lined with parchment paper and bake at 350°F for approximately 35 minutes or until a toothpick inserted into the center of the cake comes out clean
cool completely on a wire rack before cutting
store in an air tight container for up to 10 days

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