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Heat oven to 350 degrees F. Lightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray. For easier removal, line the bottom and two long sides with a sling of parchment paper.
Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Whisk until combined.
Sprinkle cinnamon, if using, baking soda, and baking powder over the surface of the batter and mix until combined — and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs.
If your cocoa is lumpy, sift it over the batter. Add flour and mix until combined.
Set 2 tablespoons chocolate chips aside and add the remaining to the batter, stirring to combine.
Pour into the prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chips and the raw or turbinado sugar.
Bake for 1 hour 20 to 30 minutes. A toothpick inserted into the center of the cake won’t come out clean, but it shouldn’t look like raw batter.
Let it cool completely in the pan to help it set up. Carefully remove from the pan and serve in slices.