Instructions

• Preheat the oven to 350°F (175°C). Line a 9" x 5" loaf pan with parchment paper, leaving an overhang to lift the bread out after baking.
• Grate the zucchini with a box grater or the grater attachment of a food processor. Transfer the grated zucchini to a clean kitchen towel or several layers of paper towels and squeeze out excess moisture until it is no longer dripping.
• In a large mixing bowl, whisk together the 3 large eggs, ½ cup pure maple syrup, ⅓ cup avocado oil, and both 2 tsp portions of pure vanilla extract (a total of 4 tsp).
• Stir the drained grated zucchini into the wet mixture until evenly distributed.
• In a separate bowl, whisk together 2 cups super fine almond flour, ½ cup tapioca flour, ½ cup cocoa powder, 1½ tsp baking powder, 1 tsp ground cinnamon (optional), and ½ tsp sea salt until well combined.
• Pour the dry ingredients into the bowl with the wet ingredients and stir until just combined and no large streaks of dry flour remain. Fold in ⅔ cup chocolate chips, reserving a small handful if you want to sprinkle extra chips on top.
• Transfer the batter into the prepared loaf pan and smooth the top. If desired, sprinkle the reserved chocolate chips on the surface.
• Cover the loaf pan with aluminum foil and bake on the center oven rack for 50–60 minutes. The bread is done when a digital thermometer inserted into the center reads 190°F; if it has not reached that temperature, continue baking and check every 5 minutes.
• Remove the pan from the oven and take off the foil. Let the loaf cool in the pan on a wire rack for about 10–15 minutes, then lift the bread out using the parchment overhang and allow it to cool completely on the rack to room temperature before slicing.