In your food processor, shred the zucchini. Then lift out gently and set on a few napkins on the counter.
With that same food processor, combine the eggs, maple syrup, coconut oil, vanilla extract, cacao powder, almond flour and baking soda and pulse briefly until well combined.
Lift the lid on the food processor and place the shredded zucchini inside - lock the lid back on and pulse once more very briefly until zucchini is combined - you may have to scrape around the sides.
Pour the batter into the greased and lightly floured mini loaf dish and place in the oven at 350 for 30-35 minutes until it no longer jiggles in the middle and a toothpick inserted in the center comes out clean.
Remove and allow to cool completely. Run a knife around the outside of the bread and gently flip the loaf dish in your hand to turn out the bread.
Wrap the completely cooled loaf in plastic wrap, then place in a zippered bag and refrigerate for up to 7 days if you are not enjoying immediately.