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Preheat the oven to 350°F (175°C). Lightly grease a 9 × 5 inch loaf pan or line it with parchment paper.
Shred the zucchini using a box grater. Gently blot with paper towels to remove excess moisture—no need to squeeze completely dry. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt until well combined.
In a large mixing bowl, whisk together the brown sugar, oat milk, oil, and apple cider vinegar until smooth.
Add the dry ingredients to the wet ingredients and stir until no lumps remain.
Gently stir in the shredded zucchini and chocolate chips or walnuts, if using.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a skewer inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 20 more minutes. Cool completely before slicing.