Preheat your oven to 350°F. Prepare a 9x5-inch loaf pan by lining it with parchment paper and lightly greasing it with cooking spray.

Shred the zucchini using the large holes on a box grater. Let the shredded zucchini drain in a fine-mesh sieve.

In a big mixing bowl, combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg.

In a separate large bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until the mixture is light and airy, which should take around 2-3 minutes.

Add the dry mixture to the wet mixture and stir just until everything is mixed together.

Gently fold in the drained zucchini and chocolate chips.

Pour the batter into the prepared loaf pan. Bake for 50 to 65 minutes, or until a toothpick inserted in the center comes out clean.

Take the loaf out of the oven and let it cool in the pan for 15 minutes. Then, transfer it to a cooling rack to cool completely before slicing and serving.

Enjoy!