Place the zucchini in a sieve set in the sink or over a bowl. Sprinkle with 1/4 tsp of the salt and toss to combine. Let drain 1 hour, then squeeze to release as much moisture as possible.

Preheat the oven to 350F and grease an 8x4 inch loaf pan. You can also use 9x5 but your bread will bake through a little faster.

In a large bowl, combine the almond flour, sweetener, protein powder, baking powder, cinnamon, and the remaining salt.

Stir in the eggs, melted butter, vanilla extract, and the zucchini. Add 1/4 cup of the water. If the batter is overly thick, add a little more water until it is a thick but pourable consistency.

Stir in most of the chocolate chips, if using, reserving a few for the top of the bread.

Spread the batter in the prepared loaf pan and sprinkle the top with the remaining chocolate chips. Bake 50 to 65 minutes, until the top is golden brown and just firm to the touch.

Let cool in the pan for at least 30 minutes, then transfer to a wire rack to cool completely.