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Paleo Carob (or Chocolate) Zucchini Bread

  • Total Time: 1 hour 35 minutes
  • Yield: 16 servings 1x



Paleo Flour Blend

  • 2 cups almond flour
  • 1 1/3 cup tapioca flour
  • 2/3 cup coconut flour

Paleo Chocolate Zucchini Bread

  • 4 cups coarsely shredded zucchini
  • 2 ½ cups Paleo flour blend
  • ½ cup carob or cocoa powder
  • 2 teaspoons baking soda
  • ½ teaspoon kosher salt
  • 1 cup coconut sugar
  • 3 large eggs
  • ¾ cup olive oil
  • 1 tablespoon pure vanilla extract
  • 1 cup unsweetened carob or dark chocolate chips


  1. Make the flour blend. In a large bowl, stir together almond, tapioca, and coconut flours until well combined. Place in a zipper bag and store in the refrigerator for up to 1 month.
  2. Make the bread. Preheat oven to 350 degrees F. Oil two standard loaf pans.
  3. In a large bowl, stir together flour, carob or cocoa powder, baking soda, salt, and sugar. Stir in the eggs, oil, vanilla, and zucchini. Stir in most of the chips, reserving a few for sprinkling on the top of the loaves.
  4. Divide the batter between the pans. Garnish with the rest of the chips, and bake for about 1 hour 15 minutes until a toothpick inserted in the center of the bread comes out with a few moist crumbs. Serve warm or cool completely in the pans. Bread may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.


Paleo Flour Blend adapted from A Calculated Whisk

Chocolate Zucchini Bread adapted from Simply Recipes

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes