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Gluten-Free Chocolate Zucchini Bread

5.0 from 1 vote

I recently posted a Spring Home Tour video on my Youtube channel (if you missed that, you can find it here). In it, I felt like making a Gluten-Free Chocolate Zucchini Bread, and it came out so good I wanted to share the recipe with you.

Why You’ll Love this Recipe

This Gluten-Free Chocolate Zucchini Bread is super moist, so chocolate-y, and totally hits the spot! My kids went crazy for it.

The best part about it is that the mix gives you enough to make two loaves. This gives you the choice to freeze one for later, but honestly, we didn’t get that far in my house; we crushed both of then in less than a week.

This bread is gluten-free, dairy-free, and it’s super light and moist. I love that the zucchini packs a healthy punch without overpowering the bread (you won’t even know it’s there, trust me).

gluten-free chocolate zucchini bread sliced


To make this Gluten-Free Chocolate Zucchini Bread you’ll need the following:

  • wet ingredients: 3 very ripe bananas, 2 eggs, vanilla extract, ghee (or butter, or olive oil), honey
  • dry ingredients: gluten-free all purpose flour, cacao powder, baking powder, salt
  • add-ins: shredded zucchini, chocolate chips

Benefits of this Chocolate Zucchini Bread

You guys know that I typically go for healthy foods, and especially when it comes to sweet treats. We don’t need all those added sugars and fillers to make food good! This Chocolate Zucchini Bread is a perfect example of this.

Here’s a quick snapshot of the health benefits of the main ingredients we use:

  • zucchini: the star of this show. Zucchini is high in potassium and manganese, and antioxidants like vitamins A and C. It adds fiber, and the seeds hold phytonutrients to help fight inflammation and oxidative stress. It’s considered a “cooling” food in Chinese medicine, which makes it especially good for you in spring and summer.
  • Cacao powder contains potassium, iron, and magnesium. It’s also anti-inflammatory and rich in antioxidants, and helps promote the release of endorphins and seretonin in the brain! It even can help improve blood flow.

Let’s talk about what we’re not using: sugar. This means we aren’t getting unnecessary inflammation or blood sugar spikes. We are instead sweetening this Chocolate Zucchini Bread with just a bit of local honey. We are also using gluten-free flour, which again, helps us avoid extra inflammation and helps to take care of our gut health.

How to Make Gluten-Free Chocolate Zucchini Bread

I’ve added a video of me making this, step-by-step. You can skip to the 12 minute and 12 second mark:


If you like recipes like this, also try my Zucchini Cocoa Berry Smoothie or my Black and Blue Coffee Cake. And if you make this recipe, I’d love it if you’d rate it and leave me a comment letting me know what you think!

Gluten-Free Chocolate Zucchini Bread

Recipe by Alessandra Macaluso
5.0 from 1 vote
Course: Dairy-Free, Desserts, Gluten-Free, Recipes, Season, Snacks, Spring, Summer


Prep time


Cooking time


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  • 2 large zucchini, shredded (shredder is here:

  • 3 ripe bananas

  • 1/2 cup melted ghee or butter (here’s my favorite ghee:

  • 1/2 cup honey

  • 2 teaspoons Vanilla extract (

  • 2 eggs at room temperature

  • 2 cups gluten-free flour (here’s my favorite brand I use for baking:

  • 1/2 cup cacao powder (my favorite is here:

  • 2 teaspoons baking powder

  • 1 teaspoon teaspoon salt

  • 1/4 teaspoon cinnamon (here’s my favorite, the taste is SO good:

  • 1/2 cup chocolate chips, optional (we use Enjoy Life brand:


  • Preheat your oven to 350 and grease two loaf pans with butter or olive oil, then line with parchment. Shred your zucchini using a cheese grater or food processor, then wring out in a kitchen towel to remove the moisture. Set aside.
  • In a large bowl, add the ripe bananas, melted ghee, honey, vanilla extract, and eggs. Mash with a potato masher or use an immersion blender (see note).
  • In a separate bowl, add the flour, cacao powder, salt, baking powder, and cinnamon, and whisk until combined. Add the dry ingredients to the bowl with the wet ingredients and, using a spatula, mix to combine. Next fold in the shredded zucchini and, if using, the chocolate chips. Distribute the mix evenly into the two loaf pans, then bake for 45-50 minutes, then insert a toothpick to check if it’s done, and if the toothpick comes out clean, your zucchini bread is ready. If not, you can put it back in the oven for another 4-5 minutes, and check again. Enjoy!


  • The masher will leave some lumps, which we like. If you prefer no lumps, use an immersion blender for the wet mixture or transfer to a blender and blend until smooth.

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Alessandra Macaluso is the author of What a Good Eater! , Lucy the Bee and the Healing Honey, and The Real-Deal Bridal Bible. She’s also a Qigong and Tai Chi instructor, and overall wellness advocate. Her work has been featured in several anthologies which can all be found on her Amazon author page, and she has contributed to The Huffington Post, Scary Mommy, TODAY Parents, and many other online publications.

Alessandra is a northerner-turned-southerner, enjoying the south with her children, Penelope and Ciro, and her husband, Greg.

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