Preheat oven to 350 degrees F. Grease an 8x4 inch loaf pan with nonstick cooking spray or line with parchment paper. (It is easier to get out if you use parchment paper.)

In a large bowl, mix shredded zucchini, peanut butter, maple syrup, eggs and vanilla with whisk until well combined and creamy. Stir in coconut flour OR protein powder, baking soda and cinnamon. You can also add in a pinch of salt if using unsalted peanut butter. Mix until just combined. Next, fold in chocolate chip reserving about a tablespoon for sprinkling on top.

Pour batter into prepared pan, smooth top and sprinkle the tablespoon of chocolate chips on top. Bake for 40-50 minutes or until a toothpick comes out clean. The bread will develop a nice brown crust.

Once done baking, remove from oven and transfer pan to a wire rack to cool for 15 minutes. Once cool enough, remove bread from pan and transfer to wire rack to cool completely.

Cut into slices, serve, and enjoy!