Preheat oven to 350 degrees Fahrenheit. Spray a large 9" bread pan with non-stick cooking spray and set aside.

Mix the 2 tablespoons brown sugar, 2 tablespoon granulated sugar, and ½ teaspoon cinnamon together and set aside.

Whisk together 1 cup all-purpose flour, 1 teaspoon cinnamon, ¾ teaspoon baking soda, ¼ teaspoon salt, and 3 tablespoons unsweetened cocoa powder in a small bowl until combined. Set aside.

In a stand mixer or using a hand mixer, beat together ½ cup sugar, ¼ cup brown sugar, ¼ cup canola oil, and 2 eggs for about 1-2 minutes until slightly fluffy. Add 1 teaspoon vanilla and ¼ cup sour cream.

Fold in the 1 ½ cups grated and strained zucchini. Add the flour mixture, stir to combine, and lastly fold in the ½ cup mini chocolate chips.

Pour the batter into the bread pan. Sprinkle the topping mixture on the top.

Bake for 50-60 minutes. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean.

Let cool for about 5-10 minutes and remove from pan.