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Preheat the oven to 350F and grease and line a 9×5 loaf pan with parchment paper.
Grate the zucchini, measure it out to 1 ½ cups, and then squeeze out the water. You can do so by grabbing a handful and wringing it out into the kitchen sink. Set aside the squeezed zucchini.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together the butter and sugars. Once combined, mix in the sour cream, eggs, vanilla, and squeezed zucchini.
Pour in the dry ingredients and use a rubber spatula to gently mix the batter.
With a little flour still showing, add in the chocolate chips and continue to gently mix to combine.
Pour the batter into the pan and spread it even. Top with more chocolate and bake for 1 hour to 1 hour 10 minutes. Test for doneness with a toothpick.
Place the pan on a cooling rack and allow the bread to cool for about 30-40 minutes.
Then top with flaky sea salt, slice, and enjoy!