Preheat oven to 350°F (177°C). Line a 9x5-inch loaf pan with parchment paper and lightly grease the sides.

In a medium bowl, whisk together almond flour, gluten-free all-purpose flour, baking powder, salt, and cinnamon. Set aside.

In a large bowl, whisk eggs, vegetable oil, sugar, and vanilla until smooth.

Add the dry ingredients to the wet and stir until just combined.

Fold in the squeezed grated zucchini and chocolate chips, if using.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing. Serve and enjoy.