Preheat oven to 400 F.In a medium bowl combine the chocolate hazelnut butter, eggs, maple syrup, vanilla and sea salt and blend for 2 minutes on medium speed. Add baking soda and vinegar (will fizz up) and blend for 30 more seconds.Stir in shredded zucchini. If really watery, squeeze out excess water. Place in a lined or greased loaf pan. You can use one 5x9" pan or 2 mini loaf pans. Top with 1-2 tbsp of mini chocolate chips. Bake for 23-28 minutes if you have mini loaf pans and 35-50 minutes for large loaf pan. Start testing with a toothpick at 35 minutes and when it comes out clean when inserted in the center, it is done. Allow to cool on a cooling rack and serve. You can also serve warm too.

Servings:  8
Prep Time:  30 mins
Total Time:  30 mints