Gluten-Free Chocolate Banana Zucchini Bread

Almost-Paleo Chocolate Chip Banana Zucchini Bread Recipe via Worthy Pause

If you live in the Midwest and it’s late summer/early fall and you have a garden or any contact with anyone who has a garden, you are probably neck-deep in zucchini. Literally every human being you pass on the sidewalk is like, “OH HELLO CAN I PLEASE GIVE YOU SOME ZUCCHINI? I BEG OF YOU, PLEASE. TAKE. THIS. ZUCCHINI.”

This zucchini bread recipe is one very delicious way to use up all that zucchini shoved upon you during the August-September harvest boon. It’s also absolutely the best paleo/gluten-free zucchini bread I’ve ever made.

Paleo Chocolate Chip Zucchini Bread Recipe via Worthy Pause

To be honest, I don't usually like baking very much because I lack confidence in my own baking skills. I like the goods that result from the baking... but I just don't enjoy the process of baking as much as I enjoy the process of cooking.

With baking, I can't tinker with the food because once it’s in the oven, it’s out of my hands. And what if it doesn't turn out? I don't have time for dry muffins. I don’t have time for undercooked zucchini bread. Who does, really?

With this recipe, however, I am incredibly confident that this (paleo and gluten-free!) bread will not be a waste of your time. It tastes exactly the way a Chocolate Banana Zucchini Bread should taste—practically perfect in every way.

Paleo Chocolate Chip Zucchini Bread Recipe via Worthy Pause

Gluten-Free Chocolate Banana Zucchini Bread

paleo, gluten-free, vegan, vegetarian, dairy-free (depending on your chocolate) | makes one loaf or 12 muffins


  • 1.5 cups mashed banana (about 1-3 bananas)

  • 3/4 cup unsweetened/unsalted nut butter of your choice

  • 1/4 cup pure maple syrup

  • 1 teaspoon vanilla extract

  • 2 eggs

  • 2.25 cups almond flour

  • 1/4 cup tapioca flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • optional: 1/4 tsp cinnamon, nutmeg or pumpkin pie spice

  • 1 cup shredded zucchini, squeezed, drained and thoroughly dried with a paper towel (about 1 small zucchini)

  • 1/4 cup dark chocolate chunks or chips (omit if you want to keep it paleo or use a paleo brand)



  1. Preheat oven to 350 degrees F.

  2. In a large bowl, mix the wet ingredients together: mashed banana, nut butter, maple syrup, vanilla and eggs.

  3. In another bowl, mix the dry ingredients together: almond flour, tapioca flour, baking soda and salt. A little cinnamon or pumpkin pie spice if you like.

  4. Then add the dry ingredients to the wet ingredients and mix until smooth.

  5. Fold in the shredded zucchini and chocolate chips/chunks until everything is combined.

  6. Line a loaf pan with parchment paper and pour batter into it or line a muffin tin and divide the batter evenly among the 12 cups.

  7. Bake for 22-27 minutes for muffins, 45-60 minutes for bread—or until the top is golden and a knife comes out clean.

  8. Cool for about 15 minutes before you remove it from the loaf pan, and then cool to room temperature (or almost) before slicing.


  • The tapioca flour in this recipe helps give the bread a texture much closer to a regular banana or zucchini bread. If the recipe used almond flour alone, it would be more crumbly and harder to slice cleanly.

  • Make sure you drain and dry the zucchini well (so well!), or the moisture will sink to the bottom of the loaf and it’ll take longer for the bread to cook through.

  • If your nut butter already has salt in it, you can cut the amount of additional salt you add in half.