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Preheat the oven to 350 degrees F, then grease and line an 8.5x4.5 inch loaf pan with parchment paper.
Grate the zucchini and set aside without squeezing out the liquid.
In a large bowl, combine almond flour, cocoa powder, coconut sugar, cinnamon, baking soda, and sea salt.
In another bowl, whisk together eggs, ghee, and vanilla extract.
Pour the egg mixture over the flour mixture, and mix until just combined and a thick batter is formed. It might seem dry, but the zucchini will add the moisture back into the bread.
Fold in zucchini and ¾ cup of the chocolate chips.
Pour the batter in the prepared loaf pan and flatten out in an even layer. Top with the remaining ¼ cup of chocolate chips.
Bake for 60-65 minutes, until a toothpick inserted in the center comes out clean.
Cool for 15 minutes before removing the loaf to a cooling rack using the parchment paper hanging off the sides.
Cool completely before slicing.