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Preheat oven to 350 degrees F.
In a large mixing bowl (mixing bowl 1), combine zucchini, both sugars, eggs, oil, vinegar, and vanilla. Mix well.
In another mixing bowl (mixing bowl 2) add 1 cup flour, cocoa, 1 teaspoon baking soda, ½ teaspoon salt. Add 2 cups of the zucchini mixture from mixing bowl 1, and mix well. Stir in chocolate chips.
Add 1 ½ cup flour, 1 teaspoon baking soda, and ½ teaspoon salt to mixing bowl 1 (after the 2 cups have been transferred to mixing bowl 2 pre-flour). Mix well.
Split the 1 ¼ cup mashed bananas evenly between the two mixtures and fold it in to incorporate.
Grease and flour a 9x5 inch loaf pan.
Alternately spoon 1 cup of each batter in layers into the pan. With a knife gently swirl the batters to create a marble effect.
Bake for 60 to 80 minutes. This time will depend on how your oven is calibrated. If the zucchini bread starts to brown to much before it is done, cover with foil. It is done when you can insert a long tooth pick in the middle and it comes out clean.
Let sit in pan for 5 minutes before inverting loaf. Cool on wire rack.