Double Dark Chocolate Gluten-Free Zucchini Bread

Slightly adapted from Living Healthy With Chocolate


  • 1 1/2 cups almond meal
  • 1 1/2 tsp baking soda
  • 1/4 cup unsweetened cocoa powder
  • 2 tsp ground cinnamon
  • pinch of salt
  • 1 medium zucchini, grated finely
  • 1 large egg
  • 1/4 cup plain Greek yogurt
  • 1/4 cup coconut oil (in liquid state)
  • 1 tsp vanilla extract
  • 1/4 cup raw honey
  • 1 tsp apple cider vinegar
  • 1 cup coarsely chopped dark chocolate


  1. Preheat your oven to 350 degrees
  2. Line a loaf pan with parchment paper and set aside.
  3. In a large mixing bowl, mix together your almond meal, salt, baking soda, cinnamon and cocoa powder. Stir until they are all combined well.
  4. In a medium mixing bowl, add your egg and beat with a hand mixer until it becomes foamy. Beat in your yogurt, coconut oil, vanilla, honey and vinegar until everything is very well mixed.
  5. Fold your dark chocolate and your grated zucchini into your egg mixture.
  6. Add your wet ingredients slowly into your dry ingredients and mix together well until a wet dough forms. Make sure that it is mixed well so that there are no dry pockets in the batter.
  7. Add your batter to the parchment lined loaf pan and put in the oven to bake for 35 minutes or until a knife inserted into the center of the bread comes out clean.
  8. Lift your bread, using the edges of the parchment paper, out of the loaf pan and set aside to cool.
  9. Slice and serve! It will keep for about a week when wrapped tightly or stored in an airtight container.


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