No Sugar Chocolate Zucchini Bread Recipe


This ultra-moist bread is all the ooey-gooey, fudgy, dense goodness you could ask for. 
By Katie Leonard of



The Wet

  • 1.25 - 1.5 cups zucchini
  • 2 eggs (can sub flax egg)
  • 1/2 cup creamy almond butter (can sub any nut butter)
  • 1 tsp vanilla extract


The Dry


The Extra Love

  • optional: 1/2 cup white chocolate chips (can replace with dark or milk chocolate chips)
  • optional: handful of walnuts


Low Sugar Chocolate Zucchini Bread Recipe 



1. Preheat oven to 350°, and line a standard loaf pan (8x4) with parchment paper (or spray well with avocado oil). 

2. Mix all of the wet ingredients in a medium bowl. you'll want to ensure your nut butter is pretty runny (if it's not, toss in in a microwave-safe bowl and heat for ~8-12 seconds). 

3. Next, dump all of the dry ingredients into the same bowl with the wet mixture! stir well.

4. Fold in the white chocolate chips and walnuts (be sure to leave a bit to sprinkle on the top! 🤤). 

5. After you've had a few bites of the batter (of course), pour the mixture into the loaf pan. sprinkle a handful of chocolate chips & a handful of walnuts on top! 

6. Bake for 26 minutes!

Note that if you want the brownie-esque / gooey consistency, baking for 26 minutes will not pass 'the toothpick test' there will indeed be a bit of batter that comes off on your toothpick when you stick it in!