In a large mixing bowl add all of the dry ingredients and use a whisk to combine and remove any lumps. Add the wet ingredients to a blender and blend on low until well combined. Pour the wet into the dry and switching to a wooden spoon, mix to combine.
Shred the zucchini and place in a colander. Gently squeeze out any excess liquid from the zucchini before adding to the batter.
Add the drained, shredded zucchini and chocolate chips to the batter and stir to combine.
Bake on the middle rack for 55 - 65 minutes, or until a toothpick stuck in the center of the loaf comes out clean. Let cool for about 10 minutes before removing from pan and placing on a cooling rack. Continue to cool loaf for about 15 - 20 minutes before slicing.