In a small bowl, combine ground flax with water and stir well. Allow to sit for at least 5 minutes to thicken. Preheat the oven to 350°F then lightly grease a 1 pound loaf pan (approx. 9 x 5″).In a large bowl, combine spelt flour, coconut sugar, baking powder, baking soda, salt and cinnamon. Whisk together and set aside.In a separate bowl, combine zucchini, melted coconut oil, vanilla, flax mixture and milk. Stir together until well combined. Pour the dry ingredients into the bowl with the wet then fold together until all of the flour is incorporated. Add chocolate chips and stir to combine. I like to save a few for topping to make it look pretty.Transfer the batter to the loaf pan then bake for about 35 to 45 minutes. Cooking time will vary depending on your oven. Mine takes closer to 45 minutes. Careful not to open the oven during cooking or it won’t cook properly. You can pay attention to the smell to tell when it’s close to being finished. It should smell baked but not burnt. Set aside to cool before slicing. Leftovers can be stored in an airtight container for up to 4 days (refrigeration recommended).