Use a box grater or the grater insert in a food processor to grate the zucchini.

Preheat the oven to 350 degrees F and line a 9" x 5" bread pan with parchment paper.

Mix the eggs, pure maple syrup, avocado oil, and pure vanilla extract in a large mixing bowl. Stir in the shredded zucchini until well combined.

In a separate bowl, stir together the almond flour, tapioca flour, cocoa powder, baking powder, baking soda, and sea salt.

Pour the dry ingredients into the bowl with the wet ingredients and mix well. Stir in the chocolate chips.

Transfer the chocolate zucchini bread batter into the prepared pan. If desired, sprinkle extra chocolate chips on top of the batter.

Cover the loaf pan with aluminum foil and bake on the center rack of the preheated oven for 50-60 minutes. The bread is ready once it reaches an internal temperature of 190 degrees F. Insert a digital thermometer into the center of the bread to check for doneness.

Allow the bread to cool on a wire rack all the way to room temperature. Slice and serve!