1-Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to keep everything from sticking. This simple step sets the stage for a smooth baking process.

2-Grate 2 medium zucchini to get about 2 cups, then sprinkle with ½ teaspoon salt. Let it sit on a clean towel for 10 minutes and squeeze out the extra liquid to avoid a soggy bread it’s a game-changer!

3-In a large bowl, whisk together ½ cup melted coconut oil or butter, ½ cup maple syrup, 2 large eggs, and 2 teaspoons vanilla extract until it’s all smooth and combined. Fold in the drained zucchini for that fresh veggie boost.

4-Stir in 2 cups whole-wheat pastry flour or all-purpose flour, 1½ teaspoons baking soda, 1 teaspoon ground cinnamon, and the remaining ½ teaspoon salt. Mix just until everything comes together don’t overdo it, or you’ll lose that light texture.

5-Fold in 1 cup chocolate chunks to spread the chocolatey joy throughout the batter. Save a few for the top if you want extra chocolate peaks!

6-Drop ½ cup almond butter into the batter by the teaspoon and gently swirl it with a spatula to create those beautiful ribbons. It’s like adding a secret swirl of magic.

7-Pour the batter into your prepared pan and bake for 50-60 minutes. Check with a toothpick it should come out clean when it’s done. If the top gets too brown, cover it loosely with foil halfway through.

8-While the bread bakes, mix up the maple butter by combining 4 tablespoons softened butter and 2 tablespoons maple syrup until smooth. It’s an easy topper that takes your bread to the next level.

9-Let the loaf cool in the pan for 15 minutes, then move it to a wire rack for another 15 minutes. Slice it up warm and spread on that maple butter for a treat that’s hard to beat!