Preheat the oven to 350°F. Grease a 9 inch loaf pan.

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt until well combined. Stir in the chocolate chips and set aside.

In a medium bowl, whisk the eggs, oil, sour cream, sugar, and vanilla extract until smooth and combined.

Pour the wet ingredients into the dry ingredients and gently stir until just combined.

Fold in the shredded zucchini until evenly distributed. The batter will be thick.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 45–55 minutes, loosely covering the top with foil halfway through to prevent over browning until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.

Remove from the oven and cool in the pan on a wire rack for about 1 hour. While still warm, you can press a few extra chocolate chips into the top for decoration if desired.

Transfer the loaf to the wire rack to cool completely.

Then the bread is ready to slice, serve and enjoy!