Pre-heat oven to 325*F.
Add the almond flour, cocoa powder, coconut flour, arrowroot starch, baking powder, cinnamon, baking soda, xanthan gum and salt. Whisk to combine.
In another larger bowl, add the coconut oil and the sweeteners. Whisk well to combine.
Add the eggs, heavy cream, vanilla extract and white vinegar and whisk again until smooth.
Finally, stir in the zucchini.
Add the dry ingredient mixture from before to the wet ingredients and again, stir to combine. Continue to stir until you get a nice thick batter.
Stir in the chocolate-chips and then using a spatula, scrape the batter into a greased 8x4 inch loaf pan. Even out the top as best you can.
Top with a few additional chocolate chips or nuts (optional).
Then bake for 1 hour and 10mins or until a toothpick comes out clean and the loaf has a nice crunchy outer crust.
Let the loaf cool in the pan on top of a cooling rack(if you have one) for at least 1-1 1/2 hours before attempting to remove.
Jiggle the pan up and down and side-to-side to get the loaf to release itself (you can go around the edges with a butter knife if for some reason it still sticks).
Then turn the loaf onto a plate (I like to flip back back to right-side up). Slice, and and serve! Enjoy your Keto Chocolate Zucchini Bread!