Preheat the oven to 350 degrees F. Grease a loaf pan with coconut oil on a clean paper towel or line the loaf pan with parchment paper.
Slice the ends of the washed zucchinis. No need to peel them. Use a box grater and grate the zucchinis using the larger holes and set aside. If you have a food processor with a shredding blade, you can use that to make it easier.
In a blender, blend rolled oats on high until you have a fine flour and set aside. If you're using oat flour, skip this step and substitute with 1 cup of pre-grounded oat flour.
In a large mixing bowl, add melted coconut oil and sugar. Whisk until combined. Then add eggs and vanilla extract and mix until combined.
In another large bowl, whisk together oat flour, cocoa powder, salt, baking powder, baking soda until combined. Add this to your wet batter and mix until combined. Do not overmix or this causes the loaf to become dense.
Mix in shredded zucchini and only add half of your chocolate chips with a spatula. The mixture will be very thick, which is normal. Pour bread batter into your pan and smooth out the top with a spatula.
Evenly sprinkle remaining chocolate chips on top.
Bake for 55-60 minutes until an inserted toothpick comes out 90% clean. You don't want the toothpick to come out completely clean or the bread will come out too dry. It should still be moist.
Place the loaf pan on a wire rack and let the bread sit in the pan for 10 minutes to cool down.
Then run a knife around the edges of the loaf. Remove from the pan and transfer bread to a wire rack to cool down.
Slice and serve to enjoy warm or at room temperature.
Storage & Reheating: Leftovers will last up to 4 days stored in an airtight container wrapped in plastic wrap at room temperature. To reheat, microwave each slice for 20-40 seconds.