Gluten-Free Paleo Chocolate Zucchini Bread
A rich, moist chocolate quick bread that transforms fresh zucchini into a decadent treat using coconut flour and a unique gelatin egg replacer. This paleo-friendly loaf delivers deep chocolate flavor while remaining grain-free, dairy-free, and egg-free. The gelatin creates structure and binding without traditional eggs, making it suitable for those with egg allergies or following AIP protocols. Perfect for breakfast, snacking, or dessert, this bread requires refrigeration to fully set but rewards patience with a tender, cake-like texture that rivals conventional baked goods.
Ingredients
Instructions
- 1
Preheat oven and line loaf pan with parchment paper
- 2
Combine shredded zucchini, maple syrup, and coconut oil in large mixing bowl
- 3
Add coconut flour, arrowroot, cocoa powder, baking powder, and salt to bowl
- 4
Add water to small saucepot and slowly pour over gelatin, allow to harden
- 5
Place pot on stove over low heat and slowly melt gelatin for one minute
- 6
Remove from heat and vigorously whisk melted gelatin until frothy
- 7
Add gelatin mixture immediately to batter and combine until thick like dough
- 8
Fold in most chocolate chips, reserve some for topping
- 9
Transfer batter to lined pan and smooth top with spoon
- 10
Top with remaining chocolate chips if desired
- 11
Bake until toothpick inserted comes out clean
- 12
Cool completely before cutting, preferably in refrigerator to set gelatin
- 13
Slice carefully and serve
Tips
Squeeze zucchini thoroughly in clean kitchen towel to remove moisture and prevent soggy bread.
Cool bread completely in refrigerator before slicing to allow gelatin to properly set and hold structure.
Make gelatin egg quickly and add immediately while warm to prevent it from setting before mixing.
Good to Know
Refrigerate up to 5 days wrapped tightly or freeze up to 3 months
Can be made 1-2 days ahead, improves after overnight refrigeration
Serve chilled or at room temperature, slice with sharp knife
Common Mistakes
Avoid adding hot gelatin mixture to prevent curdling
Don't skip squeezing zucchini to prevent soggy texture
Cool completely before slicing to prevent crumbling
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this without the gelatin egg?
The gelatin provides crucial binding and structure in this egg-free recipe. Without it, the bread may crumble and lack proper texture.
What if I don't have arrowroot starch?
You can substitute with equal amount of tapioca starch or additional coconut flour, though texture may be slightly different.
How long does this bread keep?
Store covered in refrigerator for up to 5 days or freeze wrapped for up to 3 months. Best texture after overnight chilling.