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Preheat the oven to 350°F. Grease a 9x5” or 10x5” loaf pan, and line with parchment paper so it overhangs on the long sides of the pan.
In a medium bowl, whisk together all of the dry ingredients.
In a separate large bowl, whisk eggs, olive oil, sugar and vanilla until smooth.
For the zucchini, once it has been grated, wrap it in a clean dry kitchen towel. Squeeze it tightly to drain it of any excess moisture. Add the dried grated zucchini into the wet mixture.
Fold the dry mixture into the wet mixture until just combined - be careful to not overmix. The batter should be thick and glossy. Add chocolate chips, if using.
Pour into the prepared loaf pan and smooth out the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Begin checking around the 45-minute mark to avoid overbaking - the top should spring back lightly when touched.
While the bread is in the oven, make the honey lemon butter. In a medium bowl, whisk the softened butter, honey, lemon zest and flaky salt until smooth.
Cool for at least 5 minutes in the pan, then use the parchment overhanging to lift and remove to finish cooling. Slice while warm, if desired, and serve with the butter.
To store, refrigerate covered for up to 5 days.