If using the almond milk/vinegar mixture, prepare this first and allow to sit. We are essentially making a homemade buttermilk.
Preheat oven to 350 degrees and prepare loaf pan with cooking spray.
Prep the zucchini by shredding (skin on). There is no need to remove any excess moisture.
Whisk together the dry ingredients.
Add all ingredients to the bowl of a stand mixer (except for the powdered sugar + chips/chunks) and mix until well incorporated.
Fold in the chips/chunks by hand so as not to break them up.
Divide between mini loaf pans and bake for about 20-25 minutes or until a toothpick inserted comes out clean. Every oven is different, so be sure to test.
Allow to cool a bit before serving and top with powdered sugar.