1. Preheat the oven to 350 F and line a standard-sized loaf pan with parchment paper. Squeeze the shredded zucchini as much as possible to rid it of excess moisture, then place it in a colander with a sprinkle of salt while you prepare the other ingredients.
2. In a large mixing bowl, sift together both the flours, baking soda, baking powder, cinnamon, nutmeg and salt. 
3. In another bowl, whisk the eggs together with the melted coconut oil until combined, then add the honey and brown sugar and whisk again thoroughly. Whisk in the almond milk and vanilla extract. Add the dry ingredients to the wet ingredients and gently stir to combine until there is no dry streaks remaining. Add in the shredded zucchini and chocolate chips and stir gently to combine. 
4. Pour the batter into the prepared loaf pan and place the loaf into the oven for 50-55 minutes or until a toothpick inserted in the center comes out clean. Remove the pan to a cooling rack and allow it to cool for at least 20 minutes before slicing.

Completely cooled zucchini bread can be wrapped in an airtight container or bag and frozen for up to 2 months or stored at room temperature for 3-4 days.