Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

Rinse and trim the zucchini ends, then finely shred it using a box grater or food processor. Set aside without squeezing out moisture.

In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.

Stir in the granulated sugar directly into the dry mix.

Create a small well in the center and add the vegetable oil, eggs, and vanilla extract. Mix gently with a wooden spoon or spatula until just combined; avoid overmixing.

Fold in the grated zucchini and mini chocolate chips until evenly distributed. The batter will be thick and fudgy.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick into the center. It should come out with a few moist crumbs but no raw batter.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.