Gluten Free Chocolate Zucchini Loaf

This zucchini bread is so moist and delicious, you’d never know it was oil and butter free! It’s a nice way to sneak some vegetables into a tasty treat and you’re also reaping the health benefits of the cocoa powder. Just make sure what you’re using is organic and unsweetened. This recipe could also be used to make muffins, just scoop the batter into lined muffin pans and bake for less time.


Quick tip: Don’t let the consistency of the batter scare’s supposed to be very thick!

Gluten Free Chocolate Zucchini Loaf
Prep time: 15 minutes | Cook time: 30-45 minutes | Yields: 1 loaf



1½ cups zucchini, shredded
2 eggs, whisked
¾ cup cashew butter
⅓ cup coconut sugar
¼ cup cocoa powder
2 tablespoons almond flour
1 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon baking soda
Pinch of salt


1.) Preheat the oven to 375° F. Grease a 9×5” loaf pan and line with parchment paper. Shred the zucchini and set aside.

2.) Combine all the dry ingredients in a bowl and all the wet in another bowl. Stir the wet into the dry and mix until combined, then fold in the zucchini. Pour the batter into the prepared loaf pan and bake for about 30-40 minutes or until a toothpick comes out clean when inserted in the center.

Feel great and remember to enjoy your health!


The Warrior Wife