Grain-free chocolate chip zucchini bread

Grain-free chocolate chip zucchini bread

Total Time 35 minutes
Author mindfuldish


  • 1 1/2 cups shreded zucchini
  • 1/3 cup coconut sugar
  • 2/3 cup full fat canned coconut milk
  • 1/4 cup coconut oil, melted
  • 2 large eggs
  • 2 cups blanched almound flour
  • 1 Tablespoon coconut flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4-1/3 cup chocolate chips (I used the allergy free Enjoy Life brand)


  1. Preheat oven to 350°F  and grease three mini loaf pans (3.6 x 6.2 x 2.4 inches) and line bottom with parchment paper.

  2. Combine the zucchini, coconut sugar, coconut milk, coconut oil and eggs in a large bowl and mix using a hand mixer (or in a stand mixer), until frothy and fully combined.
  3. In a separate small bowl, combine almond flour, coconut flour, baking soda, salt, and cinnamon.

  4. While mixer is on low speed, slowly add dry ingredients to wet ingredients until fully incorporated.

  5. By hand, mix in chocolate chips (I used 1/4 cup because I like just a hint of chocolate, you're free to add 1/3 cup).

  6. Bake the loaves 30-35 minutes, until the middle is set and a toothpick inserted into the middle comes out clean.

Recipe Notes

Alternatively you can use a cupcake pan and also bake for 30-35 minutes or a regular 8 1/2-by-4 1/2 inch loaf pan, however this may take up to 45 minutes but really depends on your oven (just watch carefully as almond flour can burn more easily than regular flour).