Preheat oven to 350ºF. Line a 9x5-inch loaf pan with parchment paper, then grease the parchment paper with nonstick spray. Set aside.
Grate the zucchini on the large holes of your box grater. Drain the grated zucchini through a fine-mesh sieve. Set aside.
In a large bowl, mix together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
1½ cups all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, ¼ teaspoon ground nutmeg
In a separate large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla until light and fluffy, about 2-3 minutes.
2 large eggs, ½ cup vegetable oil, 1 cup granulated sugar, 1 teaspoon pure vanilla extract
Fold the dry ingredients into the wet ingredients just until combined.
Fold in the grated zucchini and chocolate chips.
⅔ cup semisweet chocolate chips
Pour the batter into the prepared pan. Bake for 50 to 65 minutes, until a toothpick inserted in the center comes out clean.
Remove the loaf from the oven and allow to cool for 15 minutes in the pan. Transfer to a cooling rack to cool completely before slicing and serving.