Double Chocolate Zucchini Bread

Makes 1 10-inch loaf


1 ½ cups almond flour

¼ cup coconut flour

¼ cup cocoa powder

4 scoops Dreamy Chocolate Else

1 tsp baking soda

¼ tsp salt

2 eggs, beaten

½ cup maple syrup

1 tsp vanilla extract

½ cup natural peanut butter

2 tbsp milk of choice (I used almond milk)

1 medium zucchini, grated (about 2 cups grated)

½ cup semi-sweet chocolate chips

Additional chocolate chips, for topping



  1. Preheat oven to 350℉. Line a 10-inch loaf pan with parchment paper and lightly mist with cooking spray.
  2. In a medium mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, chocolate Else, baking soda, and salt. Set aside.
  3. In a large mixing bowl, mix together eggs, maple syrup, vanilla extract, peanut butter, milk, and grated zucchini.
  4. Add the dry ingredients to the wet. Stir until just combined, then fold in the ½ cup of chocolate chips.
  5. Transfer batter to the loaf pan and top with a few extra chocolate chips, if desired. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
  6. Let cool in the pan for 15 minutes, then remove and cool completely before slicing.

 Note: Use dairy-free chocolate chips if needed.

Nutrition Information

For 1 1-inch thick slice

Calories: 324

Fat: 13 grams

Saturated Fat: 4 grams

Sodium: 140 milligrams

Carbohydrate: 41 grams

Fiber: 4.5 grams

Sugar: 28 grams

Protein: 8 grams


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