Preheat your oven to 350F and line a loaf pan with parchment paper.
If you have small zucchini, shred them zucchini and wrap them in a few layers of cheesecloth, paper towels or a clean kitchen towel. Wring out the excess liquid, then set the zucchini aside. If you have large zucchini, cut them in quarters and remove the seedy center before shredding and wringing out the excess liquid.
Add the shredded zucchini, eggs, maple syrup, vanilla and butter/coconut oil to a food processor.
Add all dry ingredients (almond flour, oats, baking powder, salt) except the chocolate chips to the food processor.
Blend the ingredients for about 30-45 seconds. The batter should be a runny liquid when you're ready to move to the next step.
Remove the food processor container from the base, sprinkle 1 1/4 cups chocolate chips over the batter, and mix them in with a long-handled spoon or silicone spatula.
Pour the batter into the prepared loaf pan and sprinkle the top with the remaining 1/4 cup chocolate chips.
Bake for 45-55 minutes. You'll know the bread is ready when the top is springy yet firm. but because the inside has lots of gooey chocolate chip goodness a toothpick won't come out clean. Allow to cool for at least 20 minutes before serving.