Preheat oven to 325° F and line a gluten-free loaf pan with parchment paper. Set aside
In a medium bowl, whisk together the sorghum flour, flax meal, cocoa powder, baking powder, salt, cinnamon, and cloves. Set aside
In another medium sized bowl, grate the zucchini until you have 1 cup grated zucchini (don't worry about peeling the zucchini first). Add to the grated zucchini the maple syrup, rice milk, olive oil, vanilla, and liquid Stevia. Stir well to combine
Add the dry flour ingredients to the liquid zucchini ingredients and stir well by hand to combine.
Pour the batter into the prepared loaf pan and bake at 325° F for 40 minutes. A cake tester or toothpick inserted into the center should come out clean.
Remove the loaf pan from the oven and allow to cool for about 10 minutes
Remove the bread out of the pan by the parchment paper and allow to cool completely on a wire rack before slicing