Preheat and Prep

1. Preheat the oven to 350°F (180°C) and grease an 8"x4" loaf pan. You can line the pan with parchment paper if you want to make it easier to remove the loaf.
2. Start by prepping the dry ingredients. Sift the flour and cocoa powder into a small mixing bowl, and add in the baking powder, baking soda and salt. Whisk to combine. Add in the chocolate chips and whisk to combine again. Set aside.
3. Next, prep the zucchini. I used the smallest side of my grater so the zucchini strands almost disappear into the bread. Once grated, dump the zucchini onto a kitchen towel and squeeze out as much water as you can. I included measurements for how much zucchini you should have with and without water for extra accuracy. Set aside.
4. Last step of prep is to make the vegan buttermilk. Pour the cashew milk into a cup along with the lemon juice. Whisk together and set aside to curdle for 5 minutes.

Mix and Bake

1. In a large mixing bowl, add in the coconut sugar, tahini, mashed banana and vanilla extract. Whisk together until thoroughly combined. Pour in the vegan buttermilk and whisk to combine. Finally, add in the grated and drained zucchini and whisk to combine again.
2. Dump in the flour mixture and fold into the wet ingredients using a flexible rubber spatula.
3. Pour the batter into the prepared loaf pan and bake for 40-45 minutes. The top will be cracked and a toothpick inserted in the loaf should come out relatively clean. They'll be a few crumbs, but that's totally normal!
4. Let the bread cool on the counter (in the pan) for 1 hour. Remove the loaf from the pan and let it cool on it's side for an additional 1 hour or until it's room temperature before slicing.