Preheat the oven to 350ºF. Spray a loaf pan with nonstick spray and set aside.
Wash and quarter the zucchini(s). If there are lots of large seeds, remove them.
Using a food processor with a shredding attachment, shred one large zucchini or 2 medium.
Mash the bananas and set aside.
In a medium bowl, mix the flour, cocoa powder, baking soda and powder, salt and cinnamon.
In a large bowl, mix the sugars, both granulated and brown, with the eggs, vegetable oil and vanilla.
Add the eggs, zucchini and banana to the sugar mix and mix well.
Slowly mix in the dry ingredients until just blended.
Fold in 1 cup of chocolate chips.
Pour the batter into the loaf pan and sprinkle the top with some more chocolate chips.
Bake 45-50 minutes, or until a toothpick comes out with some crumb, but not wet.
Remove from the oven and allow to cool before slicing. Remove the bread from the pan and wrap in aluminum foil. It will keep for 1 week.
