Start by placing the coconut oil in a large, microwave-safe mixing bowl. Microwave for about 30 seconds, just until melted. Set aside to cool to room temperature. If you prefer, melt the coconut oil in a small saucepan over medium heat, then transfer it to the mixing bowl.
Preheat your oven to 350°F (175°C). Line an 8 ½ x 4 ½-inch loaf pan with parchment paper, allowing the paper to overhang the sides. This will make it easy to lift the bread out later. Lightly coat the pan with nonstick spray for extra insurance.
Next, take the grated zucchini and press it between several layers of paper towel or clean kitchen towels. This step is crucial as it removes excess moisture, helping the bread hold its shape while baking.
In a separate medium mixing bowl, whisk together the gluten-free flour, xanthan gum (if using), almond flour, cinnamon, allspice, baking powder, baking soda, and kosher salt. This ensures all dry ingredients are well-combined and evenly distributed.
To the bowl with the melted coconut oil, add in the eggs, honey, almond milk, and vanilla extract. Whisk until smooth and well combined. If the coconut oil solidifies, you can heat it in the microwave in short bursts until it melts again.
Using a rubber spatula, gently stir in the prepared zucchini into the wet mixture until just incorporated. This will keep the bread light and fluffy.
Add the dry mixture to the bowl with the zucchini mixture. Using the rubber spatula, fold the ingredients together gently until just combined. Be careful not to over-mix, as this can result in a denser bread.
Now, fold in the dark chocolate chips, reserving a few for sprinkling on top if desired. This adds a nice touch when the bread bakes.
Pour the batter into the prepared loaf pan and smooth the top with your spatula. If you've reserved some chocolate chips, sprinkle them over the top for a lovely visual appeal.
Bake the loaf in your preheated oven for 40 to 45 minutes. Start checking for doneness at the 30-minute mark by inserting a toothpick into the center; it should come out clean. If the top is browning too quickly, loosely tent the loaf with foil to prevent burning.
Once baked, place the pan on a wire rack and allow the bread to cool in the pan for 20 minutes. Then, gently unmold the bread and let it cool completely on the wire rack. When ready, slice and serve warm or let it cool to room temperature. For neat slices, use a large, sharp knife, wiping the blade clean between cuts.
