Preheat oven 375 degrees F. Line a 9x5 loaf pan with parchment paper and spray or brush with oil. Set aside.

Grate zucchini and set aside, do not squeeze the zucchini.

In a smaller bowl, combine coconut milk, maple syrup, ground flaxseeds and mix to combine.

Add the dry ingredients to the liquid ingredients and mix until fully combine and the batter is smooth.

Fold in the grated zucchini and mix well.

Scoop the batter in the prepared loaf pan, sprinkle the carob chips on top of the loaf.

Bake for 70 minutes or until a fork inserted in the center comes out clean.

Transfer from the oven onto a cooling rack and cool for 5 minutes.

Preheat oven 375 degrees F. Line a 9x5 loaf pan with parchment paper and spray or brush with oil. Set aside.

Grate the zucchini and set it aside; do not squeeze the zucchini.

In a smaller bowl, combine coconut milk, maple syrup, and ground flaxseeds.

Add the dry ingredients to the liquid ingredients and mix until fully combined and the batter is smooth.

Fold in the grated zucchini and mix well.

Scoop the batter into the prepared loaf pan, and sprinkle the carob chips on top of the loaf.

Bake for 70 minutes or until a fork inserted in the center comes out clean.

Transfer from the oven onto a cooling rack and allow to cool for 5 minutes.