Preheat oven to 325° and line a 9×5 loaf pan with parchment paper. Set aside.
Place the zucchini in a medium bowl (the bowl you shredded into) and press it gently with a paper towel to remove excess moisture. It doesn’t need to be squeezed hard, just a little moisture needs to be removed.
In a large bowl, combine almond flour, tapioca flour, coconut sugar, salt, cinnamon, and baking powder. Stir well.
Add in the coconut oil, eggs, and vanilla and mix until incorporated. Fold in the shredded zucchini until evenly mixed.
Add in the chocolate chips, stir, and pour into the prepared pan. Top with additional chocolate chips and bake for 50-53 minutes. Top should be golden brown and a toothpick inserted in the center should come out clean.
Enjoy right away or at room temperature. All leftovers are best kept in the fridge.
