Preheat oven to 350 degrees F (180 degrees C).
Prepare a loaf pan by lining with parchment paper or by greasing and flouring it with some of the gluten-free flour.
In a large bowl, sift together the Gluten-Free All-Purpose Flour (1 cup), Unsweetened Cocoa Powder (1/2 cup), Baking Soda (3/4 teaspoon) and Baking Powder (1/4 teaspoon).
Whisk to combine then fold in Semi-Sweet Chocolate Chips (3/4 cup). Set aside.
In a medium bowl, combine the Large Egg (2), Coconut Oil (1/4 cup), Plain Greek Yogurt (1/4 cup), Dark Brown Sugar (1/2 cup) and Pure Vanilla Extract (1 teaspoon). Whisk until smooth.
Mix the wet mixture with the dry, stirring until well combined and there aren’t any lumps left.
Shred the Zucchini (1 1/2 cup) a grater on the large side. Do not squeeze the moisture out of the shredded zucchini.
Fold the shredded zucchini in with the prepared batter.
Pour the batter into the prepared loaf pan, spreading it smooth with a spatula. Sprinkle with a generous pinch of Coarse Kosher Salt (to taste) along with the remaining Semi-Sweet Chocolate Chips (1/4 cup).
Bake for 45 to 50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Wait ten minutes before removing from the pan and transferring to a cooling rack.
Let cool completely, slice and enjoy!