Wash zucchini, trim off ends, and shred. Scoop into clean dish towel or cheesecloth and twist over the sink to squeeze out any extra liquid. Set aside.
Preaheat oven to 350 F. Grease 4 mini loaf pans or 12 muffin tin cups with oil and dust with sugar. Whisk together flour, baking soda, salt and cinnamon in small bowl and set aside.
In a large bowl or the bowl of a stand mixer, whisk aquafaba and sugar together until thick and foamy. Add oil, vanilla and cocoa and mix well. Stir in shredded zucchini, then add flour mixture and stir until just combined. Finally, fold in nuts and chocolate chips.
Divide batter between prepared pans and bake for 35-45 minutes, or until a toothpick inserted near the center comes out clean. Let cool for 5-10 minutes, then run a sharp knife around the edges and remove from pans to cooling rack. Try not to devour them all in one sitting.