Preheat the oven to 180C/350F. Grease and line a loaf pan with parchment paper and set aside.
In a large mixing bowl, add the dry ingredients and mix well. Add the remaining ingredients, except for the chocolate chips, and mix until a smooth batter remains. Fold through the chocolate chips.
Transfer the batter into the lined pan and bake for 45-50 minutes, or until a skewer comes out mostly clean.
Remove the bread from the oven and let cool in the pan completely, before slicing.
If you notice the bread cooking too fast on top, cover it with tin foil around the 20 minute mark. TO STORE: Chocolate zucchini bread should always be stored in the refrigerator, covered. It will keep well for up to 1 week.TO FREEZE: Place slices of the bread in a ziplock bag and store them in the freezer for up to 6 months.