This gluten-free chocolate chip zucchini bread is the perfect way to use up all those garden zucchinis.
Line a 9x5 bread pan with parchment paper, or lightly grease pan.
In a large bowl, mix together the first 8 ingredients (gluten-free flour through coconut sugar).
Make a well in center of dry ingredients and add in the maple syrup, eggs or flax eggs, coconut oil, and vanilla extract. Gently whisk wet ingredients and then mix all ingredients together.
Fold in the zucchini and chocolate chips, leaving a few extra chocolate chips to sprinkle on the top before baking.
Bake for 45-50 minutes, or until toothpick entered in center comes out clean and edges begin to lightly brown.
Remove bread from oven and let sit for 10 minutes before removing from pan. Once slightly cooled, use parchment paper to pull bread out of pan. If not using parchment paper, use a knife to loosen bread before removing from pan. Continue to cool before slicing.