Preheat an oven to 180 degrees C. Grease a 23x12 cm loaf tin.
Beat the eggs in a large bowl until frothy. Stir the vegetable oil, sugar and zucchini into the eggs.
In a separate bowl, sift the flour, baking powder, bicarb soda and salt together; stir into the zucchini mixture until combined. Fold the coconut and chocolate chips into the mixture; pour into the prepared loaf tin.
Bake in the preheated oven for 45 to 50 minutes, until a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes before removing to cool completely on a wire rack.