Zucchini Banana Bread with Chocolate Chips (Gluten-Free)

Preheat oven to 375F and prepare a loaf pan by coating it with non-stick spray and lining it with parchment paper. Shred the zucchini then drain with paper towel or kitchen towel. In a large bowl combine mashed banana, egg, vanilla extract and almond milk. Then, add in the coconut sugar and shredded zucchini. In a separate bowl, combine the gluten-free flour blend, baking powder, baking soda, and salt. Add the dry ingredients to the wet and mix until well combined. Fold in the nuts and chocolate chips last, and 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.