1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.

2. In a small bowl, mix flaxseed meal and water. Let sit 5 minutes to thicken.

3. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.

4. In a large bowl, combine flax egg, plant milk, vinegar, oil, sugar, and vanilla until smooth.

5. Fold grated zucchini and melted chocolate into the wet mixture.

6. Add dry ingredients to wet ingredients and gently fold until just combined.

7. Stir in most of the chocolate chips, reserving a few for topping.

8. Pour batter into the pan, smooth the top, and sprinkle with remaining chips.

9. Bake 50–55 minutes or until a toothpick comes out with moist crumbs.

10. Cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing.