Directions
Preheat your oven to 350°F / 175°C.
Grease a 9x5 inch / 22. 5x12. 5 cm loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the coconut flour, cocoa powder, monk fruit sweetener, baking soda, baking powder, salt, and cinnamon until well combined.
Add the eggs, melted coconut oil, and vanilla extract to the dry .
Mix with a whisk or hand mixer until the batter is smooth.
Gently fold in the grated zucchini and sugar-free chocolate chips until just incorporated.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.
Squeeze the excess water from the grated zucchini using a cheesecloth or paper towels. This is a crucial step to prevent the bread from becoming too soggy.
Let the bread cool completely before slicing. Breads made with coconut flour are delicate when warm and will firm up as they cool, ensuring clean, non-crumbly slices.
