Preheat oven to 375. Once you've shredded your zucchini, squeeze out any excess moisture.
In a stand mixer, mix together the wet ingredients (including the coconut oil & zucchini).
In a separate bowl whisk together the flour, ground flaxseed, cocoa powder, salt, baking soda, and cinnamon.
Slowly add the flour mixture into the wet batter and mix well.
Lastly, add your mini chocolate chips and stir just until incorporated.
Lightly coat your bread pan with cooking spray; fill 2/3 c. full.
Bake for 1 hour - 1 hour fifteen minutes, or until a toothpick comes out clean.