Preheat oven to 350 degrees. Spray four mini loaf pans with cooking spray and arrange on a baking sheet.
Place shredded zucchini in a colander lined with a towel and let drain while you prepare the other ingredients.
Combine the oil, sugar, vanilla and banana in a bowl. Whisk well, until no large lumps remain and the mixture is creamy. Add the flax eggs and mix once more to incorporate.
Mix all dry ingredients in a separate bowl, whisk. Add chocolate chips to dry ingredients.
Using the towel, squeeze the excess liquid from the zucchini – discard the liquid.
Fold the zucchini into the wet ingredients.
Add the dry ingredients into the wet ingredients slowly, folding in ⅓ of the dry first, let it sit for a minute, then fold another ⅓, let it sit again, then fold the final ⅓. The batter will be very thick.
Divide the batter into the four loaf pans (1¼ cup into each) and bake for 30-35 minutes or until a toothpick comes out clean.
Cool the loaves on wire racks completely before serving.
Makes 4 mini loaves or one large loaf – would make good muffins too!