Gluten Free Chocolate Zucchini Bread

0 Preheat oven to 350° and line a 8.5x4.5 pan with parchment paper. Set aside. 
1 In a large bowl, combine cassava flour, cacao powder, coconut sugar, salt, and baking soda. Mix well. 
2 Add in the eggs, ghee, coconut oil, and vanilla and mix until combined. Add in the zucchini and stir until evenly mixed. Fold in half the chocolate chips and scoop mixture into prepared pan. Top with remaining chocolate chips. 
3 Bake 50-55 minutes, or until a toothpick inserted in the center comes out mostly clean. Let the bread cool 10-15 minutes before cutting. 
4 Can be kept at room temperate for 1 day, then best if stored in the fridge. Also freezes well.