1.   Line a long 9 X 5 inch or approx. 22.8 X 12.7 cm loaf pan with parchment paper and also grease the inside with unsalted butter or coconut oil. Set aside

2.   Place a fine mesh sieve over a large mixing bowl. To the sieve add all the dry ingredients: almond flour, coconut flour, sweetener, cocoa powder, baking powder, baking soda, cinnamon powder, salt and glucomannan/konjac root powder. Whisk to sift and aerate. Add the grated zucchini about 1/3 at a time, tossing to coat the zucchini before adding more. Repeat until all the zucchini has been added

3.   Into a separate bowl, pour the oil, melted butter, eggs, vanilla. Whisk very well to a homogeneous mixture. Pour into the bowl with the zucchini. Fold until well combined. Add the chopped chocolate pieces. Fold until evenly distributed. Pour batter into prepared loaf pan. Level the surface and sprinkle the remaining chopped chocolate over the surface. Put the loaf pan into the middle position of your preheated 350 F or 180 C oven and bake for 55 to 60 minutes, until a skewer inserted into the middle of the bread comes out mostly clean

4.   Remove from oven. Let rest in pan 10 minutes. Using the parchment, lift the bread out of the pan. Remove parchment and let cool to room temperature on cooling rack. Cut into thin slices. Enjoy!