Begin by preheating your oven to 350°F (175°C). This step is crucial for even baking, helping you achieve that golden crust.

Grease your loaf pan with avocado or coconut oil spray. This will prevent the bread from sticking and make for a beautiful presentation once it’s baked.

In a large mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, ginger, pumpkin pie spice, turmeric, and sea salt. Ensure everything is well combined and aerated. This process adds to the final texture of the bread.

In a separate bowl, mix the melted coconut oil, honey, pumpkin puree, apple butter, blackstrap molasses, vanilla extract, and eggs. Beat the mixture until it's smooth and emulsified. This liquid gold will bring a tender texture to your bread.

Grate your zucchini using a box grater or food processor. If you’re feeling adventurous, you can leave the skin on for a punch of color and nutrition. Gently squeeze out excess moisture using a clean kitchen towel—don’t go overboard; you still want some moisture!

Gradually incorporate the wet mixture into the dry ingredients, stirring gently until just combined. Avoid over-mixing; a few lumps are okay!

Gently fold in the grated zucchini, chopped nuts, and chocolate chips. This step allows those delightful bits to spread throughout the bread, ensuring every slice is a little piece of heaven.

Transfer the batter to your prepared loaf pan, smoothing the top with a spatula. Feel free to sprinkle some additional nuts or chocolate chips on top for that extra touch.

Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Your kitchen will start smelling heavenly around the 30-minute mark. Insert a toothpick into the center to check for doneness. If it comes out clean or with a few crumbs, you’re ready to go!

Once baked, allow the zucchini bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. This step is essential because it ensures the best texture and prevents sogginess.