In a large pot, sauté the garlic over medium-low until soft (about 7 to 8 minutes). Add the zucchini, turn the heat to medium and cook another 10 minutes, stirring frequently. Add the chicken stock, turn up the heat until it simmers, then return heat to medium until the zucchini is soft, about 10 minutes more.
Using an immersion blender, puree the soup until it is 'creamy' and smooth. Alternatively, you can puree it in a blender, but be sure to do it in batches, or you will get an explosion of hot soup all over the kitchen. (I know. I learned the hard way ;-). )
Top with optional garnishes, and serve with grain-free bread (***see recipe below).