Preheat your oven to 350°F (175°C). This ensures that your bread will bake evenly.
Grease your loaf pan with a bit of avocado oil or line it with parchment paper for easy removal after baking.
In a large mixing bowl, whisk together 3 large eggs, 1/2 cup pure maple syrup, 1/2 cup avocado oil, and 2 tsp pure vanilla extract until fully combined.
Fold in 1 cup of grated zucchini into the wet mixture. It’s okay if there’s some excess moisture from the zucchini; it will help keep the bread moist.
In a separate bowl, whisk together 2 cups super fine almond flour, 1/2 cup tapioca flour, 1/2 cup cocoa powder, 1 tsp baking powder, 1 tsp ground cinnamon (if using), and 1/2 tsp sea salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Gently fold in 1 cup of chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
