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In large mixing bowl, combine coconut flour, cocoa, granular low carb sweetener, stevia, cinnamon, baking soda, baking powder, and sea salt.
Mix in eggs, coconut oil, and vanilla until well combined.
Stir in zucchini (and optional chocolate chips if using).
Spread out into greased 9x13-inch pan (or two round 9-inch pans).
Bake at 350°F for about 30-40 minutes or until toothpick inserted in center comes out clean. NOTE: smaller pans, such as 9-inch round pans should be checked around the 15 minute mark.
Cool on wire rack. Once cool, frost with chocolate buttercream frosting if desired.