Chocolate Zucchini Loaf (gluten, dairy & refined sugar free)

Preheat oven to 350°F and line a loaf pan with parchment paper or lightly grease it. Grate zucchini and place in a clean towel and gently squeeze out excess moisture (don’t over-squeeze you want some moisture left). In a large mixing bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla until smooth. Add in the cacao powder, flour, baking soda, baking powder, and salt. Stir until just combined. Fold in the grated zucchini and chocolate chips until evenly distributed. Pour the batter into the prepared loaf pan. Smooth the top and sprinkle extra chocolate chips on top if desired. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out mostly clean. Let cool in the pan for 15 min. Enjoy!