Pre-heat oven to 325° F (163°C) and spray 3 standard loaf pans with non-stick cooking spray and set aside.
Wash and grate your zucchinis. Measure out 4 cups of shredded zucchini and set aside. There is no need to pat your zucchini dry - this is what adds moisture to your zucchini bread.
Make your flax “eggs” by mixing the flax and water together in a small dish and set aside. Allow this to sit at least 5 minutes to thicken.
Beat the eggs well, then add in both sugars, oil, flax/water mixture, the shredded zucchini, and vanilla. Mix until well combined.
Slowly add the dry ingredients into the wet ingredients (if preferred, you can mix together in a separate bowl prior to adding to your wet ingredients). Stir until well combined and a batter is formed. Stir in the chocolate chips until evenly distributed.
Divide batter evenly between 3 loaf pans. If desired, top with additional chocolate chips.
Place in the oven and bake for 60-75 minutes, until a toothpick comes out clean when inserted into the center of the loaves.
Cool loaves in their pans for 10-15 minutes, then turn out onto a cooling rack to finish cooling.
Slice and enjoy! I like to eat mine with some butter.
Store leftovers in an air-tight container (or ziplock bag) on the counter for 2-3 days or in the refrigerator for up to a week.