Paleo Double Chocolate Zucchini Bread Recipe (with Video)

1. First, heat the oven to 350°.
2. Line a loaf pan with parchment paper along the long sides and spray the short sides with cooking spray. Set aside.
3. Trim off the ends of the zucchini. Lay down a layer of cheesecloth or a thin, clean kitchen towel over the cutting board. Using the big holes on a box grater, shred the zucchini.
4. Gather up the cheesecloth or towel and twist the top so you have the zucchini bundled up into a sack.
5. Over a sink, twist and squeeze the sack of zucchini for all your worth. You want to get as much water out of it as possible. When you think you're done, give it a few more squeezes and twists. Measure 1½ cups of shredded zucchini and set aside. Save any extra for another use.
6. In a large bowl, whisk the eggs, honey, apple cider vinegar and vanilla.
7. Add the almond flour, cocoa powder and baking soda and use a spatula to stir until completely blended. The batter will be thick.
8. Fold in the shredded zucchini and the 1/2 cup of chocolate chips, chopped baking chips or chopped chocolate.
9. Scrape the mixture into your prepared loaf pan and dot the top with more chocolate chips, if desired. Bake for 50-55 minutes, until a toothpick inserted in the center comes out mostly clean (make sure not to stab a chocolate chip).
10. Set on a cooling rack and let cool completely before slicing and serving.