Preheat oven to 375F. Line a 9x5 loaf pan with parchment paper and set aside.
In a medium bowl, whisk flour, salt, baking soda and cinnamon until combined.
In another smaller bowl, whisk the agave nectar, coconut oil and apple sauce. Make a well in the dry ingredients and add the wet ingredients, stirring until just combined.
Add grated zucchini and stir until it is evenly distributed. Stir in vegan chocolate chips.
Pour mixture into lined loaf pan and bake for 45-50 minutes, until a toothpick comes out clean.