Chocolatey, Peanut Buttery, Zucchini Loaf Cake

Why not add a bit of peanut butter on top!!

There’s something magical about baking with zucchini—it melts right into the batter, keeping everything tender and moist without anyone even noticing it’s there. This double chocolate zucchini bread is rich, fudgy, and utterly decadent, yet sneaks in plenty of goodness. Best of all, it’s made without refined sugar, flour, or butter—just real, nourishing ingredients. What makes it extra special? A swirl of Kiss the Earth nut butter, crafted in small batches on the island of Chios. Whether you enjoy it as an afternoon pick-me-up or a post-adventure treat, it’s pure comfort in every slice.

Makes 10 slices

Ingredients

1⅓ cups blanched almond flour

6 Tbsp unsweetened cocoa powder

1 tsp baking soda

A dash of sea salt

¼  cup coconut oil, melted & cooled

¼  cup Kiss the Earth Nuts About Crunchy Peanuts Peanut Butter

⅓  cup maple syrup

3 large eggs (room temp)

2 medium zucchini, finely shredded (about 1¾–2 cups), water squeezed out.

⅔ cup dark chocolate chips

Instructions

Preheat oven to 350 °F. Line a loaf tin with parchment.

In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.

In a separate bowl, whisk coconut oil, peanut butter, maple syrup, eggs, and vanilla until smooth.

Stir the dry ingredients into the wet until just combined. Fold in zucchini and chips.

Pour into the lined tin and bake for 50–55 minutes, or until a toothpick comes out clean.

Cool in the tin for 15 minutes before lifting out with parchment. Cool fully on a wire rack before slicing. (I know, this is the hardest part!!)

Store in the fridge for up to 5 days.

Recipe Notes

Drain the zucchini well—this loaf’s texture relies on it not being too wet. I tend to grate my zucchini a few hours before, or even the day before and I leave it in a dish cloth inside a sieve, add a bit of salt (which helps to draw out the water) and give it a really good squeeze before using it.

Chunky peanut butter wins: the peanut bits balance the intense chocolate with bursts of crunch.

For a nut‑free alternative, try sunflower seed butter—but be prepared for a different flavour profile.

Want muffins? Simply fill muffin cups and bake at 350 °F for about 20–25 minutes.

Sweetness tweak: maple syrup adds moisture and a gentle caramel sweetness—you can also use coconut sugar.

About Kiss the Earth

Kiss the Earth creates small-batch, stone-ground nut butters on the island of Chios, Greece. Crafted with care from the finest nuts and seeds, their spreads are silky, flavourful, and packed with natural goodness—no palm oil, no additives, just pure, honest ingredients. On our retreats, they’ve become a favourite for fuelling hikes, enhancing breakfasts, and inspiring delicious recipes like this one. Once you’ve tried them, you’ll understand why we can’t go a day without a jar in our kitchen.

Explore their range at KissTheEarthChios.