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

Whisk together the coconut milk, eggs and vanilla in a mixing bowl until well-combined. Add in the rest of the ingredients except for the grated zucchini and chocolate chips and stir until combined. Then stir in the grated zucchini and chocolate chips!

Pour the batter into the parchment-lined loaf pan and smooth it into an even layer. If you’d like, you can top it with more chocolate chips. Cover the loaf pan with aluminum foil.

Bake on the center rack of the preheated oven for 40 minutes, then remove the foil and bake for another 10 to 25 minutes, or until the bread is deeply golden-brown on top and tests clean. Quick breads such as this are fully cooked when they reach an internal temperature of 190 to 200 degrees Fahrenheit in the center. You can use an instant read thermometer to check the internal temperarure for doneness if you'd like.

Allow the bread to cool for at least 30 minutes before slicing and serving.