How to Make It
Preheat oven to 350°F. Grease and line the bottom of 2 standard-size loaf pans with parchment paper; set aside. Place grated zucchini in a fine wire-mesh strainer and press on the zucchini over the sink several times to remove excess moisture; set aside.
In a bowl, whisk together flour, baking powder, salt, baking soda, cinnamon, and nutmeg. In another bowl, whisk together melted butter, melted coconut oil, granulated sugar, brown sugar, eggs, and pressed zucchini. Add dry ingredients to wet ingredients and mix with a large spoon until no pockets of flour remain. Add chocolate chips and gently fold into batter. Evenly divide batter between both prepared loaf pans, using a spatula to level the surface of each loaf.
Bake until a toothpick inserted into the center comes out clean and the edges of the bread are browned and slightly pulling away from the pan, about 50 minutes. Allow to cool completely before slicing.
Vegetable oil can be used instead of coconut oil, if desired.