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Preheat the oven to 350°F. Lightly grease a 9" X 5" quick bread .
In a large bowl, stir together the starter, sugar, honey, butter, eggs, cinnamon, and vanilla until thoroughly combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt; stir into the wet ingredients
Stir in the grated zucchini, then the chocolate chips. Transfer batter to prepared pan. I add parchment paper so the bread is easy to lift out of the pan.
Bake the bread in the 9” x 5” pan for 45 minutes. Tent with foil and bake for an additional 15-20 minutes, or until a toothpick inserted in the center comes out clean.
When the bread is done, allow to cool on a cooling rack for 20 minutes.
Tightly wrap and store at room temperature for up to three days; freeze for longer storage.