Step 1

Preheat oven to 350F.

Step 2

Grate the zucchini and place it in the center of a cheese cloth or clean, thin dish towel in a strainer in a sink.

Step 3

In a large bowl, mash the ripe banana.

Step 4

Add the eggs, almond butter, and coconut nectar.

Step 5

Whisk the wet ingredients together.

Step 6

Gather the corners of the cheese cloth and squeeze out the excess moisture over the sink.

Step 7

Once you’ve squeezed as much liquid as you can, transfer it to the bowl and whisk it in with the wet ingredients.

Step 8

Add the almond flour, baking powder, and sea salt. Whisk again until combined.

Step 9

Finally, fold in the chocolate chips.

Step 10

Line a loaf pan with parchment paper.

Step 11

Transfer the batter to the loaf pan and bake for 35 minutes until the top is golden brown, rises, and a toothpick comes out clean.

Step 12

Drag a butter knife around any edges not covered by parchment paper.

Step 13

Pull the ends of the parchment paper to remove the bread from the pan.

Step 14

Transfer to a cooling rack. Allow to cool for 10 minutes before slicing.