Shred your zucchini and put in a sieve over the sink to allow it to drain any excess liquid.
To a large mixing bowl, add the whole wheat pastry flour, chia seeds, cinnamon, baking powder, baking soda, and sea salt. Mix to combine.
To a medium size mixing bowl, add the maple syrup, yogurt, tahini, and vanilla extract. Stir to combine.
Make a well in the middle of the dry ingredients and slowly pour the maple syrup mixture in. Gently fold the dry ingredients into the wet ingredients until just combined. It may look a little dry at this point and that is okay. Set aside.
Gently press the zucchini into the sieve to remove any last excess moisture and then add it to the mixing bowl along with the chopped chocolate chunks. Gently fold them in until just combined. See photo in post for reference.
Add mixture to a greased or parchment lined metal 9x5" loaf pan. Spread top of zucchini bread evenly into pan with back of spatula so it bakes evenly.
Bake for 45-55 minutes or until a toothpick comes out clean.
Once baked, allow to cool 10 minutes, then transfer loaf to a wire baking rack to cool.
Storage: This loaf will keep best in an airtight container at room temperature for 3-4 days.
Notes
You must use a very runny tahini or substitute nut butter. If you do not, the bread will be dry.
I have not tried freezing this bread, but if you do and have good results, please leave a comment.
Do not bake this loaf in a glass pan. Glass pans heat too slowly and then stay much hotter than aluminum. It burns the bread on the outside but leaves it undercooked on the inside.