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

Transfer the whole oats to a high-powered blender and blend on high speed for 30 seconds, or until a flour forms.

Add the cocoa powder, baking soda and sea salt (the rest of the dry ingredients) to the blender and blend until combined.

Grate the zucchini using a box grater or the grater attachment on your food processor.

Whisk the eggs in a large mixing bowl, then mix in the avocado oil, pure maple syrup, vanilla extract, and lemon juice. Stir in the shredded zucchini until all of the wet ingredients are well-combined.

Transfer the dry ingredients to the bowl with the wet ingredients and mix well until combined.

Stir in the chocolate chips.

Pour the chocolate zucchini bread batter into the prepared loaf pan and sprinkle with extra chocolate chips if desired.

Cover the loaf pan with aluminum foil and leave the foil tinted so the bread has room to grow.

Bake on the center rack of the preheated oven for 55 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the bread tests clean.

Quick breads are fully cooked once they have reached an internal temperature of 190 degrees Fahrenheit. To make sure the bread is baked through, you can insert a digital thermometer into the thickest part of the bread and wait until the numbers stop moving to get an accurate read. This is the best way to ensure your loaf of his chocolate zucchini bread turns out perfectly, as baking time can vary depending on elevation and the temperature of the batter going into the oven.

Remove the bread from the oven and let the loaf cool to room temperature before slicing and serving. It will be tempting to slice the bread while it is still warm, but do note that the slices will crumble easily if the bread is still warm when you slice it.