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Preheat oven to 350F, and spray a 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
To a large mixing bowl, add the egg, oil, sour cream, vanilla, sugars, and whisk to combine.
Add the flour, cinnamon, baking soda, baking powder, salt, and stir to combine; don't overmix.
Add the zucchini and fold to combine, don't overmix.
Add the optional chocolate chips, stir to combine, and turn batter out into the prepared pan, sprinkling a few reserved chips over the top of the loaf.
Bake the bread for about 50 minutes (start checking earlier), or until a toothpick inserted in the center of the bread comes out clean from any raw batter. There will likely be chocolate on the toothpick though. I highly recommend draping a sheet of foil, i.e. tenting the pan, at the 25 to 30-minute mark while baking to reduce excessive browning on the top and sides of your loaf. See Notes for baking tips.
Allow the bread to cool in the pan for about 30 minutes, or until it's cool enough to remove. Bread will keep airtight at room temp for up to 5 days, in the fridge for up to 8 days, and in the freezer for up to 4 months.