Preheat oven to 375°F and prepare a loaf pan by coating it with non-stick spray and lining it with parchment paper.
Shred the zucchini using a food processor or a cheese grater. Wrap the shredded zucchini in a paper towel, cheesecloth, or clean cloth, and squeeze out any excess liquid. Set aside.
In a large bowl, combine mashed banana, egg, lemon juice, vanilla extract, and almond milk.
Add coconut sugar and shredded zucchini to the bowl.
In a separate bowl, combine gluten-free flour blend, baking powder, baking soda, and salt.
Add the dry ingredients to the wet mixture and mix until well combined.
Fold in the dairy-free chocolate chips, then pour the batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 1 hour before slicing.