Preheat your oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan.

Grate a medium-sized zucchini, place it in a clean dish towel, and squeeze out excess moisture after letting it sit for 10 minutes.

In a large bowl, whisk together melted coconut oil, honey or maple syrup, and eggs until blended.

Fold in the squeezed zucchini to the wet ingredients.

In a separate bowl, combine whole wheat pastry flour, almond flour, baking soda, cinnamon, and salt, and whisk until combined.

Gradually add the dry ingredients to the wet mixture and stir gently until just combined.

Fold in the chocolate chunks evenly throughout the batter.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for 50-60 minutes until a toothpick comes out with moist crumbs.

Let the bread cool in the pan for at least 30 minutes before slicing.