It’s full of oats, chocolate chips, cinnamon, ginger and of course shredded zucchini
Preheat the oven to 350 degrees F. Use coconut oil to grease a 10 inch skillet (or grease and flour a 9 inch round baking pan).
Stir the flour, oats, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, salt and 1 cup chocolate chips together in a large mixing bowl and set aside.
Whisk the eggs, coconut oil, Greek yogurt, milk, and vanilla together in a small bowl and pour into the dry mixture. Gently combine, then stir in the zucchini. Try not overwork the mixture.
Scrape the batter into the baking pan, sprinkle with the turbinado sugar and reserved chocolate chips, and bake for 40 minutes, until a toothpick inserted in the center comes out clean.