With the back of a box grater (the fine side), grate your zucchini onto several layers of paper towels. Wrap up the grated zucchini and squeeze out all of the water
Using a large bowl, add flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg - whisk until fully combined
Using a smaller bowl, add milk, canola oil, orange zest, vanilla, white vinegar and drained zucchini
Pour your wet ingredients into the dry. Add your chocolate chips and fold until combined
Pour your batter into your greased bread pan and gently spread out your batter, if needed - I always tap the pan on the counter a few times to make sure there are no air bubbles
Bake at 350 for 65-70 minutes or until a toothpick inserted into the center comes out clean. I like to rotate the bread pan once, half way through the cooking time to make sure it cooks evenly.Cool in the bread pan until it's just cool enough to touch. Turn out your zucchini bread and let cool completely on a rack before slicing and serving.