Lightly grease about 8 mini loaf pans (you may need more, depending on size of pans). Grate zucchini into a colander and lightly sprinkle with the granulated sugar. Let sit for 20-30 minutes to release moisture, then put zucchini in a tea towel and squeeze out additional liquid.
Preheat oven to 350F.
Whisk flour, baking soda, baking powder, salt and Traditional Chai Base together in a bowl.
In a smaller bowl, combine oil, brown sugar, eggs, vanilla and zucchini until just combined. Pour wet ingredients into the dry and mix until just combined. Do not overmix.
Fill loaf pans 3/4 full and bake for 30 minutes. Loaves are done when toothpick comes out clean. Cool 5 minutes, remove from pans and let cool completely on a wire rack.