Step 1

Preheat oven to 350°F. Line a standard loaf pan with parchment paper or grease with oil.

Step 2

Grate zucchini, wrap in paper towels or a dish towel and squeeze hard to release as much liquid as possible. Set aside.

Step 3

Whisk together ground flaxseed and water in a small bowl to make the flax egg. Set aside.

Step 4

In a large bowl add dry ingredients (almond flour, oat flour, baking soda, baking powder, cinnamon and sea salt) and stir to combine.

Step 5

In another bowl, combine wet ingredients (zucchini, flax egg, avocado, banana, maple syrup and vanilla).

Step 6

Add wet ingredients into the bowl with the dry ingredients and stir until everything is combined.

Step 7

Gently stir in chocolate chips. Pour batter into prepared loaf pan and top with additional chocolate chips for decoration (this step is optional, but I like to make it look pretty.)

Step 8

Bake for 45-50 minutes, or until a toothpick inserted in the middle of the loaf comes out clean. Edges and top of the loaf will be a dark, golden brown color. Let cool, slice and enjoy.

Step 9

Store any leftovers covered in the fridge for up to one week.