Instructions

• Preheat the oven to 350°F (175°C). Line a 9" x 5" loaf pan with parchment paper and set aside.
• Grate 1 medium-sized zucchini to measure 2 cups. If it seems very watery, gently squeeze off some excess moisture with a clean kitchen towel or paper towels.
• In a large mixing bowl, whisk together 2 large eggs, 2/3 cup avocado oil, 3/4 cup coconut sugar, and 1 1/2 tsp pure vanilla extract until combined.
• Stir the grated zucchini into the egg mixture until evenly distributed.
• In a separate bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 2 tsp ground cinnamon, 1 tsp baking powder, 3/4 tsp sea salt, and 1/4 tsp ground nutmeg.
• Pour the dry ingredients into the wet ingredients and fold with a spatula until a thick batter forms. Do not overmix.
• Fold in 1 cup chocolate chips and 2/3 cup raw chopped walnuts or pecans until evenly distributed.
• Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
• Tent the loaf loosely with aluminum foil (leave room for the bread to rise) and bake on the center rack for 40 minutes. Remove the foil and continue baking for an additional 20 to 30 minutes, or until a digital thermometer inserted into the center reads 200°F or a toothpick inserted in the center comes out clean or with only a few moist crumbs.
• Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Use the parchment overhang to lift the loaf from the pan and transfer it to a wire rack. Allow the bread to cool at least 45 minutes before slicing and serving.