Preheat oven to 350°F/180°C. Line a 8.5 x 4.5 inch loaf pan with parchment paper (an absolute must!). Set aside.

Finely grate the zucchini and wrap it up in a thin kitchen towel or cheesecloth. Then wring it out until almost all liquid stops coming out and measure up 200g/7 ounces (its roughly a medium zucchini). Set aside.

Whisk together in a medium bowl almond flour, flaxseed meal, cocoa powder, psyllium husk, baking powder and salt. Set aside.

Add sweetener and eggs to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the vanilla extract and butter.

Add in the dry flour mixture in two parts, alternating with the cream. Mix for 2 to 3 minutes until fully incorporated and elastic, the batter will thicken as you mix. Fold in zucchini and half of the chocolate chips (optional!).

Distribute batter evenly into pan, smoothing out the top with wet fingertips or a spatula. Top off with the remaining chocolate chips (again, totally optional!).

Bake for 50-60 minutes, covering with a loose foil dome if needed (I did at around minute 40). Just be sure that the foil isn't resting directly on the bread!

Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before cutting. Keep in mind that your bread will continue to cook while cooling, so for best crumb you'll want to really cool completely.

Store in an airtight container at room temperature for 2-3 days, or freeze for about 2 months (it defrosts very well!).