Healthy Treat Night: Double Chocolate Zucchini Bread

A decadent gluten-free, dairy-free, and nutritious dessert to satisfy even the strongest chocolate craving.

Double Chocolate Zucchini Bread

Prep time:15 minutes

Cooking time: 45-55 minutes


  • 2 cups gluten free flour baking mix (Pamela’s Pancake and Baking Mix)
  • 1 cup coconut sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 cup dark chocolate chips (Enjoy Life Brand)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon pink salt
  • 1/2 teaspoon espresso powder
  • 3 large pastured eggs
  • 4 tablespoons refined coconut oil
  • 1 cup coconut milk
  • 1 teaspoon pure vanilla extract
  • 2 cups thinly shredded zucchini (patted very dry to squeeze out all moisture)


  • 1 cup chocolate chips (Enjoy Life Brand)
  • 3 tablespoons coconut oil


  1. Preheat oven to 350 degrees.
  2. Line a loaf pan with parchment paper and set aside. If using a non-stick pan, you can simply grease it.
  3. In a large bowl, add flour, coconut sugar, cocoa powder, chocolate chips, baking soda, baking powder, coconut milk, salt, and espresso powder. Mix well to combine.
  4. In another bowl, mix eggs, coconut oil, and vanilla extract. Whisk to combine.
  5. Add drained, dry zucchini.
  6. Fold wet ingredients into dry ingredients.
  7. Pour batter in loaf pan.
  8. Bake for 45 to 55 minutes.
  9. Remove from the oven and cool on a wire rack for at least an hour.
  10. Melt chocolate chips and coconut oil.
  11. Add icing by drizzling over bread.
  12. Enjoy!

More treat-night goodness:

Dark Chocolate Ice Cream with Raspberries on Top: Yes Please!

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