Preheat oven to 350°F. Line a 8x8-inch pan with parchment paper and spray with cooking spray. Melt oil and 1 cup of the chocolate chips in a glass microwave-safe bowl by placing bowl in microwave and heating on high in 30 second increments, stirring after each cycle. This should take 2 to 3 cycles to fully melt the chocolate. Stir to incorporate. Set aside for a minute to cool slightly. (Alternatively, you can melt these together in a small saucepan on the stovetop over medium-low heat.)
Grate the zucchini with a food processor or cheese grater. No need to squeeze out excess moisture. Place the shreds in bowl with chocolate/oil mixture.
Optional step: To help “hide” the zucchini in these brownies, whirl the shredded zucchini with the chocolate-oil mixture in the food processor with the s-blade until well combined. Then pour mixture back into the glass bowl.Add the sugars, and vanilla to the bowl. Mix well. Beat in the egg. Sift in the flour and cocoa powder, add the salt, and fold everything together with a spatula until combined. Fold in the remaining chocolate chips.
Spread in prepared pan. Sprinkle coarse sea salt over top, if desired.
Bake for 28 to 30 minutes, or until a toothpick inserted comes out with moist crumbs.
Allow to cool slightly, cut into slices, and serve!
Store Zucchini Brownies covered with plastic wrap at room temperature for up to 3 days.