Preheat the oven to 350°F and grease or lightly spray two 8x4” loaf pans.

Place the shredded zucchini on paper towels to drain. Set aside.

In a medium bowl, combine the flours, cinnamon, baking powder, baking soda, and salt.

In a large bowl, whisk together the eggs, sugar, olive oil, almond milk, and vanilla. Gently squeeze any excess moisture from the zucchini then stir into the egg mixture. Add the dry ingredients to the bowl and stir until just combined. Do not overmix.

Pour the batter into the prepared pans and sprinkle the chocolate chips on top, if using. Bake for 45 to 50 minutes or until a toothpick comes out clean. Let cool.