Preheat oven to 350 degrees F (or 425 degrees F for muffins). Line a standard 12-cup muffin tin with paper liners or grease it or a 9x5-inch bread pan with nonstick cooking spray.

If zucchini was larger in diameter than 2-inches, blot the zucchini lightly with paper towels to absorb some of the excess moisture. Do not wring out moisture completely, just blot dry a bit. Note that this step is not needed for normal-sized zucchini, just the baseball bat variety. :)

In a large bowl whisk together the shredded zucchini, oil, brown and granulated sugar, egg, and vanilla until well combined. Set aside.

In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and 1 cup chocolate chips or chunks (if desired)

Add the dry ingredients to the wet ingredients and use a rubber spatula to combine gently just until no flour streaks remain. Be careful not to overmix.

Divide the batter evenly between the muffin cups (I like to use a #20 cookie scoop) or pour into bread pan. Sprinkle top(s) with remaining chocolate chips, if desired.

For Bread: Bake in preheated 350 degree oven for 60-65 minutes or lightly brown, top springs back to the touch, and inserted toothpick comes out clean.

For Muffins: Bake in preheated 425 degree oven for 5 minutes, then without removing muffins turn down temperature to 350 degrees and bake an additional 18-20 minutes or until lightly brown, tops spring back to the touch, and inserted toothpick comes out clean.