Double Chocolate Chip Zucchini Bread {Grain-Free, Dairy-Free}

By Sara McGlothlin

When it comes to zucchini bread, chocolate chips should always make the cut. The real question is whether to double the chocolate, or make the loaf more along the lines of an “original” flavor. I am so happy that my Gratisfied Empower Bar baking mix can offer you the best of both worlds. The first recipe I tested was with the Cacao mix, because well, chocolate. I am a chocolate lover through and through!

Double Chocolate Chip Zucchini Bread {Grain-Free, Dairy-Free}

This double chocolate chip zucchini bread is a delicious way to sneak in a vegetable. The shredded zucchini also lends moisture and volume in grain-free baking. Grain-free and dairy-free using the Gratisfied Empower Bar Cacao baking mix.
Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Course Breakfast, Dessert
Servings 10 servings


  • box grater
  • Mixing bowls
  • Stand mixer or hand mixer


  • 1 Empower Bar Cacao Baking Mix pouch see note
  • 1/2 cup coconut sugar or granulated sugar of choice
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 4 eggs beaten
  • 1/3 cup melted coconut oil or grass-fed butter
  • 1 teaspoon vanilla extract
  • 1 1/2 – 2 cups shredded zucchini from about 1 medium or 2 small
  • 1/2 cup chocolate chips optional


  • Preheat the oven to 350 degrees F. Spay a 9×4 loaf pan with cooking spray and line the bottom and the two long sides with parchment paper, allowing an inch or two to drape over the side of the pan.
  • In a large mixing bowl, combine the Empower Bar Cacao baking mix, coconut sugar, baking powder, baking soda, and sea salt. Stir to blend.
  • In a medium mixing bowl, whisk together the eggs, melted coconut oil, and vanilla extract until creamy.
  • Pour the wet ingredients into the bowl with the dry ingredients and beat until a dough is formed. Add the shredded zucchini and chocolate chips and beat again.
  • Transfer the dough to the loaf pan and spread across the top until even. Bake 55 minutes to 1 hour until a toothpick inserted comes out clean. You can also test the temperature with a food thermometer. It should read 180 to 190 degrees F. Allow the bread to completely cool in the baking pan before slicing, about 2 hours.
Keyword Dairy-free, Egg-free Option, Gluten-free, Grain-free, Keto-friendly, Nut-free, Paleo, Vegan Option