Preheat oven to 325F. Spray your bread pan with coconut oil spray.
Whisk flour, salt, baking powder, baking soda, and cinnamon together in a bowl.
Whisk eggs, coconut oil, applesauce, vanilla, and coconut sugar together in a large bowl. Add dry ingredients to the wet ingredients and whisk 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 (should be thinner than a cookie batter but not thin)
Stir in zucchini and chocolate chips. Pour batter into 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.
Bake for 50-70 minutes, or until a toothpick inserted in the center comes out clean. Cool loaves in the bread pans for about 10 minutes. Remove from pans and cool on a cooling rack.