Preheat your oven to 350 degrees and line the bottom of a 9x5 loaf pan with parchment paper, rubbing the sides with coconut oil.
In a medium bowl, stir together the coconut flour, collagen, cocoa powder, baking powder and salt.
In a separate, large bowl, using an electric hand mixer, beat the eggs, egg white, honey and almond butter until smooth and combined.
Add the dry ingredients into the wet and beat on low speed until smooth and combined.
Place the grated zucchini in a kitchen towel and ring out as much water as you possibly can. Really put some muscle into it, as ringing out the water is key for a great textured bread! You should have just under 1 cup zucchini, tightly packed, once you've rung out the water.
Fold the zucchini, along with the chocolate chips, into the batter. Let stand for 10 minutes so the coconut flour can begin to absorb the moisture.
Pour into the prepared pan, spread out evenly, and bake until a toothpick inserted in the center comes out clean, about 50-55 minutes - don't over-bake! Let cool in the pan COMPLETELY before slicing.
*Please weigh your flour to ensure accurate results.