Zucchini Chocolate Chip Grainless bread

5 large Egg, fresh, whole, raw
0.25 tsp Salt
1 tbsp Cider Vinegar
1 medium Zucchini, baby
1 fl oz Club soda
0.75 tsp Baking Soda
2 serving Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp.
0.25 cup Splenda bulk
3 tbsp Hershey's Special Dark Chocolate Chips
0.25 cup Cashew Nuts, Raw Whole Foods
1 serving Almond Natural Raw 1/4 Cup (30g.)

This is so worth the time it takes to make.

Grind nuts into a nut butter using a food processor. Add remaining ingredients except zucchini and chips, and blend in a mixer at low speed until thoroughly mixed. Using grater, grate zucchini, then press between paper towels to absorb most of the moisture. Put chips in food processor briefly to chop into smaller pieces that will be lighter and will float in bread instead of sinking to the bottom of the loaf. Fold chips and zucchini into the bread mixture, then pour into a loaf pan sprayed will coconut oil. I like to place a piece of parchment paper in the bottom of the pan first to help the loaf release after baking.
Bake at 350 in a preheated oven for 30 to 45 minutes, checking for a dry toothpick when inserted into the middle of the loaf. Remove immediately and place on rack to cool. Slice into 12 bread sized slices.

Serving Size: 12 slices