Preheat the oven to 350F (175C) and line a 9x5 inch (23cm x 13cm) loaf pan
with parchment paper.
In a large mixing bowl, combine the almond flour, baking powder, baking soda, cinnamon, and salt.
In another mixing bowl, beat the eggs and sweetener for 5-10 minutes with a hand mixer until tripled in size and pale yellow.
Add the zucchini, olive oil, vanilla, lemon juice, and two tablespoons of the egg mixture in a medium bowl and mix well. It will make it easier to fold it into the batter later without deflating the egg mixture too much.
Add the egg mixture to the dry ingredients and fold carefully using a spatula (not a whisk!) until no dry ingredients are left.
Add the zucchini mixture and fold again. Then, add the chocolate chips and fold.
Pour the batter into the loaf pan and bake on the lowest rack for around 50-55 minutes or until a toothpick inserted in the center comes out clean and the loaf is golden brown. If the top browns too fast, cover with a piece of foil and continue baking until done.
Remove from the oven and let cool in the pan for 10 minutes. Then, remove it from the loaf pan and let it cool down completely on a cooling rack before slicing and serving.