Place the oven rack in the middle. Preheat oven to 325F. Spray the bread pan with coconut oil spray.
Whisk flour, salt, baking powder, baking soda, and cinnamon in a bowl.
3 cups gluten-free flour, 1 teaspoon sea salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 3 teaspoon cinnamon
Whisk eggs, coconut oil, applesauce, vanilla, and coconut sugar together in a large bowl. Add dry ingredients to the wet ingredients and stir until well incorporated. Once the mixture is incorporated, if it seems overly dry, add 1 tablespoon almond milk as needed until you are satisfied with the texture (it should be thinner than a cookie batter but not thin)
3 large eggs, ½ cup coconut oil, ½ cup applesauce, 2 cups coconut sugar, 1 tablespoon vanilla extract, unsweetened vanilla almond milk
Stir in zucchini and chocolate chips. Pour batter into a prepared bread pan. See recipe notes for tips for different pans. Do not fill the pan more than ⅔ full so that it doesn't overflow and bakes evenly.
2 cups zucchini, ½ cup chocolate chips
Bake for 50-70 minutes, or until a toothpick inserted in the center comes out clean. Cool loaves in the bread pan for about 10 minutes. Remove from pans and cool on a cooling rack.