• Preheat your oven to 360°F and prepare a 5x9 inch loaf pan by lining it with parchment paper and greasing the sides.
• Shred the zucchini using a coarse grater, then place it on a clean dishtowel and squeeze out as much excess moisture as possible.
• In a medium bowl, whisk together the whole wheat flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In a large mixing bowl, combine the squeezed zucchini, oil or melted butter, honey, Greek yogurt, eggs, and vanilla extract. Stir until well combined.
• Add the wet ingredients to the dry ingredients and gently fold them together with a spatula or wooden spoon until just combined. Lumps are acceptable; do not overmix.
• Fold in the semi-sweet chocolate chips.
• Pour the batter evenly into the prepared loaf pan.
• Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Muffin Variation

• Divide batter into 12 lined muffin cups and bake for approximately 20 minutes.

Freezing Instructions

• Store cooled bread in a freezer-safe bag or container for up to 3 months. Slice and separate with wax paper for easier defrosting, then thaw overnight on the counter.