Chocolate Chip Zucchini Bread

0 Preheat oven to 325° and line a 9x5 loaf pan with parchment paper. Set aside.
1 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.
2 In a large bowl, combine almond flour, tapioca flour, coconut sugar, salt, cinnamon, and baking powder. Stir well.
3 Add in the coconut oil, eggs, and vanilla and mix until incorporated. Fold in the shredded zucchini until evenly mixed.
4 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.
5 Enjoy right away or at room temperature. All leftovers are best kept in the fridge.