Almond flour forms the hearty base of this loaf, paired with warm cinnamon and a touch of ginger for depth. Freshly grated zucchini keeps every slice moist without weighing down the crumb, while melted coconut oil and a swirl of maple syrup add richness and natural sweetness. Pockets of dark chocolate chips melt into the batter as it bakes, giving you that classic marbled look and a deep chocolate flavor in every bite. The loaf bakes up with a domed, golden-brown top and a tender, springy center that holds together beautifully once cooled and sliced. It's an easy one-bowl bake that fits right into a gluten free kitchen, whether you're serving it for breakfast or as an afternoon treat with coffee.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper, leaving an overhang on the two long sides to act as handles.
Grate the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel or several layers of paper towels and squeeze firmly until very little liquid comes out — this step is critical for a properly set crumb.
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