Preheat your oven to 350°F (175°C).
Grate the zucchini using a grater and then tightly pack it into a measuring cup.
In a large mixing bowl, sift together the coconut flour, collagen powder, cocoa powder, baking powder, and sea salt.
In a separate bowl, whisk together the eggs, egg white, honey, and almond butter until smooth and creamy.
Gradually add the wet mixture to the dry ingredients, stirring until just combined. Gently fold in the grated zucchini.
Fold in the dairy-free mini chocolate chips.
Pour the batter into a greased loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the zucchini bread cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
