Preheat oven to 350° F (static) or 325° F (convection). Lightly oil a 9×5 bread pan or 2-3 mini loaf pans.
Shred the zucchini using a fine shredding disc on a food processor or a hand shredder. Measure 1 1/2 cups and set aside to drain in a colander if the zucchini is particularly wet. You can also press the shredded zucchini between paper towels.
Beat together oil, brewed coffee, sugars, eggs and vanilla. Slowly stir in the dry ingredients until incorporated, then whip together until smooth, approximately 1-2 minutes. Stir in the shredded zucchini and chocolate chips, if using.
Once the zucchini is integrated, pour into prepared pan and bake for 1 hour, or until a toothpick inserted into the center has no wet crumbs on it when removed. Rotate pan half way through the bake to help the loaf rise more uniformly.
Depending on whether your pan size and whether your pan is metal or glass, the bake time may be longer or shorter, so add 5 minutes and repeat the toothpick test, if needed.
Remove to cool on a wire rack and remove from pan after cooling for 15 minutes.
When cooled, sprinkle with confectioner’s sugar, or whisk confectioner's sugar with milk for glaze if desired, before serving.