In large mixing bowl, combine the coconut flour, cocoa, sweetener, cinnamon, baking soda, baking powder, and salt.
Blend in the eggs, coconut oil, and vanilla until well combined.
Fold in the zucchini and chocolate chips.
Pour mixture into a greased or parchment paper lined 9x5-inch loaf pan.
Bake at 350°F for 45-55 minutes or until toothpick inserted near center comes out clean.
Remove from oven and cool on rack for 15 minutes before removing from pan. Cool completely before slicing.
Video
Notes
The chocolate chips can be left out if desired, but they give the bread a richer chocolate taste. You can also use white chocolate or peanut butter chips instead.This recipe can also be frosted to make a delicious chocolate cake.Store zucchini bread wrapped in foil or plastic wrap. It will keep in the refrigerator for up to two weeks. For longer storage, it can be placed in the freezer inside an airtight container for 3 months.