Preheat oven to 350 degrees. Line a 4x8 (9x5 also works) in bread pan with parchment paper and spray with cooking oil. Set aside.
Grate the zucchini and set aside. I used my food processor to help out a bit! ...Just ignore the carrots in the picture below :)
Whisk together the almond flour, arrowroot, salt, baking soda, baking powder, cinnamon, and nutmeg until there are no more lumps.
In another small bowl, whisk together the eggs, vanilla, maple syrup, and oil. Stir in the psyllium husks.
Pour the wet ingredients into the dry and stir until well combined.
Stir in the chocolate chips and zucchini.
Pour batter into prepared pan and bake 30 minutes or until browned. Cover with foil (to prevent burning, will still slightly brown after covering) and cook an additional 20 - 25 minutes.
Cool 10 minutes in pan. Run a serrated knife around the edge of the bread and transfer to a wire rack and cool completely. Carefully cut with a serrated knife and serve.