Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper

In a mixing bowl, whisk together the eggs and oil (or melted butter). Stir in the grated zucchini and the coconut sugar (and vanilla extract if adding).

In a separate mixing bowl, combine the flour, cinnamon, baking powder and sea salt and stir to combine.

Pour the dry ingredients into the bowl with the wet ingredients and stir until a thick batter forms. If you'd like, you can stir in chocolate chips and/or chopped nuts at this point.

Transfer the zucchini bread batter to the parchment-line loaf pan and smooth into an even layer. Sprinkle with extra chocolate chips if desired.

Cover the loaf pan with aluminum foil, leaving the foil tented so that the bread has room to grow. This will keep the top from becoming too dark during the baking process. Bake on the center rack of the preheated oven for 40 minutes. Remove the foil and bake for another 20 to 30 minutes, or until the bread tests clean. Baked goods are fully cooked when they reach an internal temperature of 200 degrees Fahrenheit or higher. Insert a digital thermometer into the center of the zucchini bread to verify it is fully baked before removing it from the oven.

Allow bread to cool at least 45 minutes before slicing and serving.