Preheat the oven to 350°F / 180°C. Line a 9×5-inch loaf pan with parchment paper or spray it with nonstick spray.
Place the shredded zucchini in a clean kitchen towel and squeeze out as much liquid as possible. Measure about 1 cup of squeezed zucchini.
In a large bowl, add the eggs, coconut cream or heavy cream, vanilla extract, melted coconut oil or butter, and keto sweetener. Beat with an electric mixer for about 2 minutes, until the mixture looks frothy.
Add the almond flour, cocoa powder, and baking powder. Mix again until the batter is smooth and evenly chocolate-colored, scraping the sides of the bowl as needed.
Use a rubber spatula or wooden spoon to fold in the squeezed zucchini, sugar-free chocolate chips, and chopped nuts if using.
Pour the batter into the prepared loaf pan and smooth the top lightly.
Bake for 50 to 55 minutes, or until the loaf looks set and a skewer inserted into the center comes out almost clean with a few moist crumbs.
Cool the bread in the pan for at least 10 minutes before removing it. Let it cool fully before slicing for the cleanest texture.
