Chocolate Zucchini Loaf

Chocolate Zucchini Loaf Free Spirited SistersSo you probably know by now I love chocolate (who doesn’t right?!). Well I shouldn’t assume everyone loves it but it is one of the best things since sliced bread in my opinion! And I love veggies. I said it. I just love them. And I especially love veggies when they are mixed into a cake that is predominantly chocolate! This Chocolate Zucchini Loaf is so deliciously rich and chocolatey, yet light thanks to the coconut flour. It’s so good to eat warm out of the oven, or sliced up and kept in the freezer for when the need arises.


Chocolate Zucchini Loaf

Course Snack
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Author Katie Dow


  • 1/2 cup coconut flour
  • 4 medium eggs
  • 1 medium zucchini grated
  • 1/4 cup raw cacao
  • 1/2 tsp baking soda
  • 1/4 cup rice malt syrup or pure maple syrup
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract


  1. Preheat oven to 180/350 degrees.

  2. Combine coconut flour and cacao in a large bowl.

  3. In a separate bowl, combine eggs, zucchini and syrup.

  4. Add the wet mix to the dry mixture and stir through.

  5. Add the coconut oil and mix through.

  6. Pour mixture into a lined loaf tin and bake for 35 minutes or until cooked through.