Preheat the oven to 375 degrees F. Lightly grease bottom only of a 9 x 5 x 3 inches loaf pan.

Grate the zucchini, and then use a paper towel to soak up excess moisture.

In a large bowl, beat together the banana, honey, brown sugar, canola oil, and vanilla extract until smooth. Add the eggs and beat again until combined.

Add to the batter, the cinnamon, baking soda, baking powder, salt, whole wheat flour, and chia seeds. Mix together on low speed just until the flour is not longer dry, for about 12-15 seconds.

Fold in by hand the zucchini and chocolate chips.

Pour the batter into the loaf pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Cool on a wire rack for about 5 minutes and then gently remove from pan.

Cool completely before slicing. To store, wrap and refrigerate no longer than one week.