Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
In a large mixing bowl, combine the grated zucchini and chia seeds. Let it sit for about 5 minutes to allow the chia seeds to absorb some moisture from the zucchini.
In another bowl, whisk together the chickpea flour, oat flour, sorghum flour, cocoa powder, baking soda, and baking powder.
Add the melted coconut oil, honey, eggs, and vanilla extract to the bowl with the zucchini and chia seeds. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until everything is thoroughly combined and there are no lumps.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.