Begin by grating the zucchini. You'll need one large or two medium zucchini. Toss it with a little salt to help it release it's liquid, then let stand. Squeeze it out using a clean dishtowel or a cheesecloth bag. The zucchini bread will be too moist if you don't remove the excess liquid.
Preheat oven to 350°F. Line a 8.5 inch by 4.5 inch loaf pan with parchment paper.
in a medium bowl, whisk the eggs, then add the applesauce, sweetener, and apple cider vinegar.
In a large bowl, combine the almond flour, tapioca flour, coconut flour cocoa, baking soda, cinnamon and salt.
Add the wet ingredient to the dry ingredients and stir until no dry patches remain.
Gently stir in the grated and well-drained zucchini and ¾ cup chocolate chips.
Transfer the batter to the prepared loaf pan. Sprinkle the remaining ¼ cup chocolate chips on top.
Bake for 55-60 minutes or until a toothpick comes out clean.
Cool on a wire rack before slicing.
This delicious gluten-free Double Chocolate Zucchini Bread may not last long. It's bound to be devoured! However, it will stay fresh covered at room temperature for a few days.For longer storage, I like to wrap thick slices individually, then store them in a covered container and freeze them for up to three months. That way I can take out and thaw just what I need instead of thawing a whole loaf.