Heat the oven to 350*. Grease an 8" loaf pan with 1 tsp solid coconut oil. Set aside.
Grate the zucchini and then place in a strainer. Sprinkle the grated zucchini with 1/4 teaspoon of salt, then toss. Set aside to drain for 15 minutes.
Place the eggs, coconut oil, vanilla, and apple cider vinegar into a mixing bowl. Whisk until combined. Add the coconut sugar, and whisk until thoroughly combined.
Add the dry ingredients to the wet ingredients in stages. Whisk in the remaining 1/4 teaspoon of salt, then the baking soda, then the cinnamon and nutmeg. Finally, whisk the the almond flour until just barely combined. The batter should be thick like brownie batter.
Drain the zucchini. Gently press down on the salted zucchini with a spatula to release as much water as possible. Alternatively, transfer the zucchini to a nutmilk bag or cotton kitchen towel and squeeze out the water.
Add the drained zucchini, nuts, and chocolate chips to the batter and gently fold with a spatula until incorporated. Reserve 1 tbsp nuts and 1 tbsp chips for topping the bread.
Scrape the batter into the prepared loaf pan. Sprinkle the nuts and chips on top. Bake for 50-60 minutes until the loaf is deep golden brown and springs back when you press it with your finger. Alternatively, use a toothpick or cake tester inserted into the center of the bread - it's cooked through when it comes out clean.
Cool the bread in the pan for 20 minutes, then remove the bread and cool throughly on a wire rack. Slice and enjoy. Paleo zucchini bread can be stored: loosely covered with a tea towel at room temperature for 24 hours; wrapped in an airtight container in the fridge for up to 5 days; and wrapped in foil then plastic wrap in the freezer for 2 months. To defrost, place on the counter overnight, then remove plastic wrap and heat in a 350* oven for 10-15 minutes.