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Gluten-free chocolate zucchini bread

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Gluten-free chocolate zucchini bread

chocolate zucchini breadQuick breads are wonderful in the winter, and they make great hostess or teacher gifts. But this year, make a healthy, Fast-Metabolism version. This gluten-free chocolate zucchini bread uses healthy coconut oil, lots of spices and just a little sweetener.

Prep time: 15 minutes | Total time: 1 hour | Serves 8 | Phase 3


  • 1 ¼ cup raw almond flour (not blanched)*
  • ¼ cup raw cacao
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 teaspoons orange zest
  • 2 large eggs, at room temperature
  • 2 tablespoons organic, unrefined coconut oil, at room temperature
  • ½ teaspoon liquid stevia
  • 1 cup grated organic zucchini
  • ¼ cup chopped raw walnuts


Preheat oven to 350 Fahrenheit. Lightly grease a 5” x 9” glass loaf pan with a little coconut oil.

Combine the almond flour, cacao, salt, baking soda, cinnamon and nutmeg in a food processor (you can also do this by hand). Pulse until combined.

Add eggs, one at a time, coconut oil and stevia. Pulse until all the ingredients are well mixed, then add zucchini and orange zest, pulsing until just combined.

Transfer to a bowl and fold in the walnuts. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before slicing. One 1-inch slice is a healthy-fat serving for Phase 3.

*If you cannot find raw almond flour, you can easily make your own. Place raw almonds in a blender or food processor and pulse until you get a flour-like consistency. Don’t run the blender continuously or you’ll end up with almond butter!