Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.

Mix the eggs, pure maple syrup, avocado oil, and pure vanilla extract together in a large mixing bowl (wet ingredients).

In a separate large bowl, stir together the almond flour, tapioca flour, cocoa powder, sea salt, ground cinnamon, and baking powder until well combined.

Pour the dry ingredients into the bowl with the wet ingredients and stir until a smooth batter forms. Stir in the chocolate chips.

Transfer the chocolate bread batter to the prepared loaf pan. If you’d like, sprinkle it with extra chocolate chips. Cover the loaf pan in aluminum foil and bake on the center rack of the preheated oven for 30 minutes. Remove the foil and bake for another 15-20 minutes without foil, until the bread is baked through. Quick breads are fully cooked and have the best texture when they reach an internal temperature of 190 degrees Fahrenheit. Insert a digital thermometer into the center of the bread to check for doneness. If need be, continue baking.

Allow the bread to cool to room temperature before slicing and serving. If you slice the bread while it is still warm, the slices will crumble. Waiting to slice the bread produces cleaner slices if that is a goal.