Start by preheating your oven to 350°F (175°C). This ensures that your bread bakes evenly.
Grate your zucchini with a box grater or food processor. Make sure to press out any excess moisture using a clean kitchen towel.
In a large mixing bowl, whisk together the light spelt flour, baking powder, baking soda, fine sea salt, ground cinnamon, ground cardamom, and ground nutmeg.
In another bowl, mix together the coconut palm sugar, unsweetened apple sauce, neutral oil, and vanilla extract until well combined. Then, fold in the grated zucchini.
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
Fold in the chopped walnuts and dairy-free chocolate chunks.
Pour the batter into a greased or parchment-lined loaf pan, spreading it evenly with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
