Make It Now:

1. Prep: Move a rack to the very center of the oven. Preheat oven to 350°F. Spray a metal or glass loaf pan with cooking spray. Tip: Drape parchment paper over the long sides of the pan, pressing it against the bottom and sides so it sticks to the cooking spray. This helps to remove the loaf later.
2. Dry Ingredients: To a large mixing bowl, add the flour, baking powder, baking soda, ground cinnamon, and salt. Whisk until combined.
3. Wet Ingredients: In a small mixing bowl or glass measuring cup, whisk together the avocado oil, honey, eggs, milk, and vanilla.
4. Combine: Add the wet mixture to the dry mixture and stir briefly just until it starts to come together as a batter (it’s important to not over mix). Sprinkle in the zucchini, making sure there are no clumps. Add the chocolate chips. Stir just until the add-ins are distributed evenly throughout the batter (again, don’t over mix). Add to the loaf pan.
5. Bake and Cool: Bake for 50-60 minutes, depending on your pan size and type*. Start checking it at 50 minutes but expect that it will be done between 55-60 minutes. The bread is done when a toothpick inserted into the middle comes out mostly clean (a few crumbs are fine). Place on a cooling rack and let cool for at least 10 minutes. Use a bread knife to loosen the sides of the bread from the pan and remove to the cooling rack. Serve slices with a little butter on top, if desired.

*In multiple tests, my wider metal pan took 55 minutes and my narrower glass pan nearly 60 minutes.

Freeze For Later: Bake and completely cool the bread. Wrap tightly in several layers of plastic wrap and/or foil or place in a gallon size freezer bag, squeezing out any excess air. Alternately, slice the bread into pieces and wrap each piece in plastic wrap and then place in a freezer bag. Freeze.

Prepare From Frozen: Thaw on the counter or in the fridge. Warm slices in the microwave briefly, if desired.