Healthier Chocolate Chunk Zucchini Bread with an Almond Butter Swirl (Gluten-Free & Refined Sugar-Free)

1. Preheat the oven to 350°F.
2. Line a 9x5 inch loaf pan.
3. In a large bowl, add grated zucchini (excess water squeezed out), melted coconut oil, maple syrup/honey, eggs, and vanilla until combined.
4. Add the flour, baking soda, cinnamon, and salt, mix until just combined.
5. Fold in the chocolate chips/chunks.
6. Pour half the batter into the prepared loaf pan.
7. Swirl a layer of almond butter into the batter and top with the rest of the batter.
8. Swirl the remaining almond butter into the top of the loaf.
9. Bake for 50-60 minutes, or until the center is just set. If the bread starts browning too much before it's done cooking, cover it with foil.
10. Remove the bread and let cool for at least 30 minutes before cutting. Optionally, smear with more almond butter, flakey sea salt, and honey before enjoying.