Instructions

• Preheat oven to 350°F (175°C). Line a 9" x 5" loaf pan with parchment paper, leaving a bit of overhang to lift the loaf out later.
• Grate 1 medium zucchini (about 1.5 cups). Place the grated zucchini in a clean towel or several layers of paper towels and squeeze to remove excess moisture; set aside.
• In a medium bowl, whisk together 1 cup full‑fat canned coconut milk and 3 large eggs until well combined. Stir in 2 tsp pure vanilla extract if using.
• In a large bowl, whisk together 3 1/2 cups Super Fine Almond Flour, 2/3 cup coconut sugar (or raw cane sugar), 1/2 cup tapioca flour, 2 tsp baking powder, 2 tsp ground cinnamon, 1/4 tsp allspice if using, and 1/2 tsp salt until evenly mixed.
• Pour the coconut milk and egg mixture into the dry ingredients and stir until just combined and a batter forms. Do not overmix.
• Fold the squeezed grated zucchini into the batter until evenly distributed. Fold in 2/3 cup chocolate chips if using, reserving a few to sprinkle on top if desired.
• Pour the batter into the prepared loaf pan and smooth the top. Sprinkle reserved chocolate chips on top if you kept any. Cover the pan loosely with aluminum foil.
• Place the pan on the center oven rack and bake covered for 40 minutes. Remove the foil and continue baking for an additional 10 to 25 minutes, or until the top is deeply golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
• (Optional) For a more precise doneness check, an instant‑read thermometer inserted into the center should read 190–200°F.
• Remove the loaf from the oven and cool in the pan on a wire rack for about 15 minutes. Use the parchment overhang to lift the loaf from the pan, transfer it to the wire rack, and let it cool at least another 30 minutes before slicing.