Chocolate Chip Zucchini Bread with Honey

Instructions:

1. Preheat your oven to 350°F (175°C). Grease your 9x5 inch loaf pan and line it with parchment paper, leaving a little overhang on the sides for easy lifting.
2. Shred the zucchini using a box grater. Place the shreds in a clean kitchen towel and squeeze firmly until no more liquid drips out. Note: This is the most important step to avoid a soggy loaf.
3. In a large bowl, whisk together the avocado oil, honey, egg, and vanilla extract. Stir until the mixture is emulsified and looks glossy.
4. Fold in the squeezed shredded zucchini. Make sure the greens are evenly distributed in the honey mixture.
5. Sift the white whole wheat flour, baking soda, baking powder, salt, and cinnamon directly into the wet ingredients.
6. Use a spatula to fold the flour into the wet base gently. Stop as soon as you see no more dry streaks; do not overmix.
7. Toss the chocolate chips in a small pinch of flour. Note: This prevents them from sinking to the bottom of the pan.
8. Fold the floured chocolate chips into the batter.
9. Pour the batter into the prepared pan, smoothing the top with your spatula.
10. Bake for 55-65 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.