Preheat oven to 180°C/350°F (fan). Line a 900g/2lb loaf pan with greaseproof paper.
In a large mixing bowl, stir together the oil, eggs, grated courgette/zucchini, sugar and vanilla extract until well combined.
Gently stir in the spelt flour, cinnamon baking powder, bicarb and salt until just combined.
Gently fold in the chocolate chips.
Pour the mixture into the prepared pan. Sprinkle a few extra chocolate chips over the top.
Bake for about 50 minutes until risen and golden and an inserted skewer comes out clean. I tend to turn the pan around after about 35 minutes to ensure it bakes evenly.
Leave to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely before slicing.