Grate zucchini using a food processor with the grate attachment or a hand held grater.
In a large mixing bowl, add flour, cinnamon, baking soda, salt, baking powder and nutmeg and blend together well.
In a separate bowl, add eggs, both sugars, oil, and vanilla and mix thoroughly to combine well.
Gradually add half of the wet ingredients to the dry ingredients and stir gently.
Then add the other half of the wet ingredients and stir to combine.
Add the grated zucchini and mix in well.
Add the chocolate chips and nuts, saving a few for the top if preferred.
Pour the batter into the prepared loaf pan, add additional chocolate chips and nuts to the top if preferred.
Bake for 45 minutes the check to be sure the bread isn’t getting too dark on top. If it is then cover with aluminum foil and continue baking for an additional 15 minutes for a total of 60 minutes, until a toothpick or knife inserted into the center comes out clean.
Remove from oven and cool in the pan for 10 minutes then remove and place on a wire rack to cool completely.
Substitute avocado oil for canola oil.Substitute applesauce for the oil for a healthy version.Use gluten free flour, like Bob's One-to-One gluten free flour, if preferred. Use mini chocolate chips if preferred.Substitute chopped pecans, if desired.Leave out nuts completely, if desired.