Preheat oven to 350 degrees F. Butter two 5 x 9-inch loaf pans.
Combine eggs, oil, vanilla, and sugar in a large bowl. Add zucchini, mixing well.
In a medium bowl, sift flour, cocoa, baking soda, cinnamon, salt, and baking powder.
Slowly add sifted mix to the zucchini mixture. Blend well and stir in chocolate chips.
Divide mixture between the two prepared loaf pans and bake for 50-55 minutes, until a toothpick inserted near the center comes out clean with a few crumbs clinging to it. Remove bread from pans and cool completely on a wire rack.
You can prepare the dry ingredients in advance so you've got a mix on hand when time is short. Just be sure to refrigerate any prepared dry mixes. Recipe adapted from Breakfast in Bed, Carol Frieberg (Sasquatch Books, 1990). Slices of bread freeze well wrapped individually.
This bread can be made with wheat flour or another type of gluten-free flour. Just be sure to check the flour instructions to see if xanthan gum is needed.