Preheat oven to 350 F.
Line a loaf pan with parchment paper (oil the inside first so it sticks).
Grate the zucchini and then press it well between paper towels to remove as much moisture as possible.
In a medium bowl, whisk together the almond flour, cacao, baking soda, and sea salt.
In a blender, add melted coconut oil, eggs, almond butter, and maple syrup (or coconut sugar).
Blend for about 15-20 seconds, until just combined.
Pour wet ingredients into the bowl with the dry ingredients.
Fold in the zucchini and the chocolate chips. Batter should be thick!
Pour batter into the loaf pan and use a spatula to make sure it’s even.
Sprinkle the remaining chocolate chips on top.
Bake for 50-55 min or until firm (mine is perfect at 50!)