1. Preheat the oven to 350°. Grease an 8×4-inch or 9×5-inch loaf pan with non-stick spray, or line the bottom with parchment paper.
2. In a small mixing bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and sea salt.
3. Measure out 1 tablespoon of the chocolate chips and set aside. Mix the rest of the chocolate chips into the flour mixture.
4. In a large mixing bowl, whisk the eggs, avocado oil, brown sugar, and vanilla together. Then, add in the flour mixture and combine.
5. Next, fold in the shredded zucchini.
6. Pour the batter into the prepared baking pan and bake for 55 minutes for the 8×4-inch pan or 45 minutes for the 9×5-inch pan. Every oven bakes a little differently, so check on your bread a few minutes before the recommended time. Use a toothpick to determine if the bread is done by inserting it in the center; it should come out clean or with just a couple of crumbs on it. If the top is getting overcooked, you can use aluminum foil to loosely cover the bread halfway through the baking.
7. Remove the bread from the oven and place it on a wire rack to cool for at least 15 minutes. While the bread is still warm, press the reserved chocolate chips randomly into the top of the loaf for extra chocolaty fun.  After 15 minutes, remove the bread from the pan. 

Serve warm or cool.