Preheat oven to 180°C/350°F (fan). Line a 8 ½" x 4 ½" loaf pan with greaseproof paper.
In a large mixing bowl, stir together the oil, eggs, shredded zucchini/courgette, sugar and vanilla extract until well combined.
⅓ cup rapeseed or vegetable oil, 2 eggs, 1 ½ cups shredded zucchini, ¾ cup soft light brown sugar, 2 teaspoons vanilla extract
Gently stir in the spelt flour, cinnamon baking powder, baking soda and salt until just combined.
1 ½ cups + 2 tablespoons wholemeal spelt flour, ½ teaspoon ground cinnamon, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt
Gently fold in the chocolate chips.
¾ cup dark 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.
Leave to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely before slicing.