Gluten Free Chocolate Zucchini Bread or Muffins

photo by recipe author

Servings: 12
Preparation Time: 20-60 minutes

1/2 cup honey
2 eggs
1/2 cup coconut oil, melted
2 1/2 cups almond flour*
2 cups grated zucchini
1/3 cup raw cacao or
cocoa
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees ºF. Grease and/or line a loaf pan, 8×8 cake pan or muffin cups with extra coconut oil and parchment paper.

Mix honey, eggs, and coconut oil with electric mixer. Add remaining ingredients. Combine well.

Bake in preheated oven. See below for variations and cooking times for each.

Muffins – makes 12-14 – bake 12-15 minutes (1/4 cup batter for each muffin)
Bread – bake 40-50 minutes or until toothpick comes out clean.
Cake – 8×8 pan. Bake 20 minutes.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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Published on June 21, 2014

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9 Comments

Juanita August 26, 2015 at 12:11 pm - Reply

Made muffins from the recipe and they were great! Super moist, almost too moist since they were hard to get out of the muffin tin and keep them together. I think next time I will try squeezing the water out of the zucchini like one reviewer asked.

Rachel June 25, 2015 at 8:23 am - Reply

Do you squeeze the moisture out of the zucchini?

Admin - OK June 25, 2015 at 12:17 pm - Reply

Rachel, this recipe doesn’t call for doing that, however, it is an option. If you prefer a less moist bread you could squeeze some of the moisture out of your shredded zucchini using a tea towel or paper towel.

Donna July 1, 2014 at 3:10 pm - Reply

Want to try this in a crock pot, believe it or no.  Should I peel the zucchini first?

Patsy July 1, 2014 at 2:29 pm - Reply

For me that’s a lot of honey.  Can I use half that amount and have the recipe come out OK?  Thanks so much.

Susan June 30, 2014 at 6:08 pm - Reply

I just made this with slight modification. I substituted 1/3 of the oil with chia gel and added chopped pecans and cacao nibs.  Recipe made 6 muffins and a loaf.
Delicious!!  I will definitely experiment with other additions.

Karen June 23, 2014 at 9:07 pm - Reply

coconut flour is not a 1:1 replacement for Almond flour.  See doc on how to use coconut flour on this site.

Francesca June 23, 2014 at 10:54 am - Reply
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Can I use coconut flour instead?
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Toni June 22, 2014 at 7:13 pm - Reply
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What is the carb count for this recipe?
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