Oh sweet chocolate, you make me swoon!

And zucchini… You are so beautiful this time of year.

I had the strong urge to bake the other day when I came home from the market with 2 very large zucchinis. Zucchini bread has to be one of my favorite treats. I didn’t really have every ingredient of hand to make a normal loaf of zucchini bread, but I did have Pamela’s Chocolate Chunk Cookie mix. Baking a loaf with a pre-made cookie mix is not really what I had in mind to do but the bread turned out amazing! Would most people consider it healthy? Probably not. But at least it uses real ingredients. As in, I can pronounce every item used in the making of this delicious baked good. You must make this as soon as you can!

Chocolate Chunk Zucchini Bread (Gluten-Free)


-8″X6″ or 9″ baking dish

-1 package Pamela’s Gluten-Free Chocolate Chunk Cookie Mix

-1 tsp nutmeg

-1 tsp baking soda

-1 tsp baking powder

-1/2 tsp salt

1/2 C chopped walnuts

-2 eggs

-5 T coconut oil, melted

– 1/2 coconut milk, plus extra to thin if necessary (I used So Delicious)

-1 C shredded zucchini

* Yes, my secret is out of the bag! I take most photos on top of our washer and dryer. The best light comes through there and our kitchen is very small!


-Pre-heat an oven to 350 degrees.

1. Combine dry ingredients, including walnuts.

Coating the walnuts with the flour will ensure that they will not sink to the bottom while baking.

2. In a separate small bowl, whisk eggs and add to the dry ingredients along with the oil and milk.

Mix on low or with a large whisk or spoon until well combined.

3. Mix in zucchini.

4. Lightly grease your baking pan and add the mixture. Spread evenly.

5. Lick remaining batter in bowl.

5. Place your pan on the middle rack…

and bake for 35 minutes or until the toothpick comes out clean.

Allow to cool before serving.