Lay a clean towel on the counter. Spread the shredded zucchini out onto the center of the towel, then squeeze out any excess water. Preheat the oven to 350°F. Line a 9×5 inch bread pan with parchment paper.In a bowl, whisk together the melted butter, brown sugar, maple, yogurt, eggs, and vanilla. Stir in the shredded zucchini. Add the flour, baking powder, and salt. Mix until fully combined. Add the chocolate chips. Pour the batter into the prepared pan. To make the crunch. Mix the pecans, butter, brown sugar, flour, and cinnamon. Arrange the clumps over the batter. Bake for 55-60 minutes or until the center is just set.Remove, slice, and enjoy with butter and flaked sea salt.