Preheat oven to 350° F / 180°C. Prepare a loaf pan with parchment paper.
In a large bowl combine 2 eggs, ½ cup packed brown sugar, ½ cup olive oil, and 1 teaspoon vanilla extract. Stir to combine.
Place a sifter over the wet ingredients, and add 1 cup all purpose flour, ½ cup cocoa powder, ½ teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt. Sift over the wet ingredients, careful to eliminate any lumps from the cocoa powder.
Stir to combine the wet and dry ingredients, careful to not over mix.
Stir in 1 ½ cups grated zucchini, ½ cup cooked quinoa, and ¾ cup of the chocolate chips, reserving some for topping.
Distribute the batter into the prepared loaf tin, and scatter the remaining ¼ cup chocolate chips on top.
Bake for 50 - 60 min, rotating the pan half way though. A cake tester (toothpick, sharp knife) should come out mostly clean when the loaf is done, and the top should be firm.
Remove the zucchini bread from the oven, and cool on a wire rack before slicing.