• Preheat the oven to 350°F. Line an 8x8 baking pan with parchment paper or spray it lightly with cooking spray.
• Whisk together the flour, sugar, baking powder, and cinnamon in a small mixing bowl.
• In a medium mixing bowl, whisk together the vanilla, aquafaba, and milk.
• Pour the dry ingredients into the wet ingredients and stir to combine.
• Add in the shredded zucchini and chocolate chips and stir to incorporate.
• Pour into the prepared baking dish and smooth out the top. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
• Let cool in the pan on a cooling rack before removing and cutting into bars.

For the Chocolate Drizzle, if using

• In a microwave safe bowl, heat the chocolate chips with 1 tbsp milk on half power for 30 seconds. Stir, add more milk if necessary, and heat again on half power for another 30 seconds. Continue until the correct consistency is achieved. (You can also heat the chocolate chips and milk in a small saucepan over low heat on the stove. Stir continuously and don't walk away as it can burn quickly).