Preheat oven to 180C (375F). Line a baking loaf pan (9 inches x 5 inches) with parchment paper. Set aside.
Remove both extremity of the zucchinis, keep skin on.
Finely grate the zucchini using a vegetable grater. Measure the amount needed in a measurement cup. Make sure you press/pack them firmly for a precise measure and to squeeze out any liquid from the grated zucchini, I usually don't have much! If you do, discard the liquid or keep for another recipe.
In a large mixing bowl, stir all the dry ingredients together: almond flour, unsweetened cocoa powder, sugar free crystal sweetener, cinnamon, sea salt and baking soda. Set aside.
Add all the wet ingredients into the dry ingredients : grated zucchini, coconut oil, coconut cream, vanilla, egg, apple cider vinegar.
Stir to combine all the ingredients together.
Stir in the chopped nuts and sugar free chocolate chips.
Transfer the chocolate bread batter into the prepared loaf pan.
Bake 50 - 55 minutes, you may want to cover the bread loaf with a piece of foil after 40 minute to avoid the top to darken too much, up to you.
The bread will stay slightly moist in the middle and firm up after fully cool down.
Cool down 10 minutes in the loaf pan, then cool down on a cooling rack until it reaches room temperature. It can take 4 hours as it's a thick bread. Don' slice the bread before it has cooled down. If too hot in the center, it would be too soft and would fall apart when you slice. For a faster result, cool down 40 minutes at room temperature then pop in the fridge for 1 hour. The fridge will create an extra fudgy texture and the bread will be even easier to slice as it firms up.
Store in the fridge up to 4 days in a cake bow or airtight container.