Preheat oven to 180˚C/350˚F/Gas Mark 4. Grease a 22x13cm loaf tin. Place grated zucchini in a sieve or colander and sprinkle with a pinch of salt. Allow to sit for
5 minutes then squeeze excess water out.
Melt butter and rice malt syrup on medium heat. Allow to cool for 5 minutes.
Combine eggs, with butter/syrup mixture.
Thoroughly mix together flour, raw cacao, baking soda, salt, and cinnamon in a large bowl until combined.
Combine the wet mixture with the shredded zucchini. Slowly add the dry ingredients to the wet.
Pour mixture into greased loaf tin and smooth out top. Sprinkle cacao nibs and chia seeds on top if desired.
Bake in the oven for 35–40 minutes at 180˚C/350˚F/Gas Mark 4, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool for 5 minutes before transferring out of the pan to a wire rack.
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