Preheat your oven to 350°F. While it's heating, grease a 9x5 inch loaf pan (or 8x8 inch baking dish) with coconut oil or cooking spray, making sure to coat the bottom and all sides evenly. This prevents sticking and helps the bread bake evenly.

In a large mixing bowl, whisk together the melted coconut oil, eggs, applesauce, maple syrup, and vanilla extract until well combined and smooth. This creates an emulsified base that will distribute moisture evenly throughout the bread. I like to whisk vigorously for about a minute to incorporate air, which helps the bread rise and gives it a lighter crumb.

In a separate small bowl, whisk together the oat flour, cinnamon, nutmeg, baking soda, and salt. This ensures the leavening agent and spices are evenly distributed before mixing into the wet ingredients. Pour the dry ingredient mixture into the wet ingredients and stir just until combined—don't overmix, as this keeps the bread tender rather than dense.

Gently fold the squeezed-dry shredded zucchini and chocolate chips into the batter using a spatula or wooden spoon. It's important to squeeze the zucchini thoroughly before adding it to prevent excess moisture from making the bread soggy. I always do a final fold or two after adding the zucchini to make sure the batter is evenly mixed without overdoing it.

Pour the batter into your prepared pan and smooth the top with a spatula. Bake at 350°F for 40-45 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The top should be golden brown and the bread should spring back slightly when lightly touched.

Let the bread cool in the pan for 5 minutes—this allows it to set enough to hold together when removed. Turn it out onto a wire cooling rack to cool completely. Cooling it on a rack rather than in the pan prevents the bottom from becoming soggy from steam buildup.