Preheat the oven to 180C/350F. Line a 9 x 4 loaf pan with parchment paper, allowing 1-2 inches overhanging. Set aside.
In a large mixing bowl, combine your flour, sugar, baking powder, baking soda, salt and cinnamon and mix well. In a separate bowl, mix together your oil, yogurt, vanilla extract and shredded zucchini, and mix well. Add your wet and dry ingredients together and mix until just combined. Fold through your chocolate chips.
Transfer your batter into the lined pan. Bake for 55-60 minutes, or until a skewer comes out mostly clean.
Remove from the oven and let cool in the pan for 20 minutes, before transferring to a wire rack to cool completely.
* I used Bob's Gluten Free All Purpose Flour.** I used both coconut palm sugar and brown sugar, and both worked well. White sugar and a sugar free substitute can also be used. *** Coconut oil, vegetable oil, sunflower oil, and safflower oilRemember, oven times vary depending on their make. It may take up to 75-80 minutes to cook fully. TO STORE: Place slices of zucchini bread in a sealable container, and keep them in the refrigerator. It will keep fresh for up to 7 days. TO FREEZE: Leftover zucchini bread can be placed in a ziplock bag and stored in the freezer for up to 6 months.