Preheat your oven to 350 degrees F and grease a 9x5 loaf pan with nonstick baking spray. Line the pan with parchment paper for easy removal. Set aside.

In a large bowl, whisk together the melted butter and granulated sugar until well combined. 

Next add the egg, milk, and vanilla. Whisk to combine. 

In a small bowl, combine the flour, cocoa powder, baking powder, baking soda, kosher salt, and cinnamon. 

Add the dry ingredients to the wet and mix just until they are barely combined. You don't want to overmix! 

Next, add the shredded zucchini and chocolate chips. Fold them gently into the batter. 

Transfer the batter to the prepared pan and bake it for 50-55 minutes, or until a toothpick inserted into the center comes out clean. 

Allow the zucchini bread to cool in the pan for 10 minutes and then remove it to a wire rack to cool completely. 

Storage: Store any leftovers in an airtight container at room temperature for up to three days.