foolproofliving

1 Preheat oven to 350 degrees F. Grease and line a 8X4 or 9X5 loaf pan with parchment paper.
2 Shred zucchini using the large section of a box grater. Place it in the middle of a kitchen cloth, collect it from the edges, and squeeze as much liquid as possible. Set it aside.
3 Whisk together the almond flour, baking soda, salt, and ground cinnamon in a bowl.
4 Whisk together eggs, oil, coconut sugar, and vanilla extract in a separate bowl.
5 Pour the wet ingredients into the dry ones and mix until combined.
6 Fold in the shredded zucchini and walnuts.
7 Transfer the batter into the loaf pan.
8 Sprinkle it with chocolate chips, if using.
9 Bake 55-60 minutes or until a toothpick inserted in the center comes out clean.
10 Remove from the oven and let it cool for 5 minutes on the counter. Remove the zucchini loaf from the pan and let it cool completely on a wire rack or on the counter.
11 Slice and serve.