Preheat oven to 350°F.
Grease a 9-by-5-inch loaf pan with nonstick baking spray (I like the one with flour) and set aside.
In a medium bowl combine flour, cocoa powder, baking powder, and sea salt, whisk to combine or if you have time, it is better to sift all the ingredients. Set aside.
Add to a large bowl: brown sugar, melted butter, oil, eggs, and vanilla extract. Using a whisk stir the ingredients until fully combined and the mixture is smooth and shiny.
Add the dry ingredients to the wet ingredients, and gently fold in with a spatula, careful not to overmix.
Add the shredded zucchini and walnuts. Stir to combine.
Add 1 cup of chocolate chips and stir to combine.
Transfer the batter to the prepared pan and sprinkle the remaining 1/4 cup of chocolate chips on top.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, with no raw batter onto it. Start checking on the bread at the 50-minute mark, and if still needs to bake more, check on it every 5 minutes.
Once fully baked, remove the pan from the oven and place it on a wire cooling rack. Let the bread cool in the pan for 15 minutes. For easy removal, run a knife around the edges of the bread and gently remove it from the pan onto a wire cooling rack, let it stand until slightly warm.
Cut into slices and serve. Enjoy!