Preheat the oven to 350° and grease a 9-inch loaf tin with cooking spray or an oiled paper towel.

In a medium bowl, combine the oats, flour, baking soda, baking powder, cinnamon, and salt and whisk together until evenly combined.

In a separate bowl, whisk the coconut oil, sugar, brown sugar and eggs until thoroughly combined and the mixture begins to look a bit like foam.

Take the freshly grated zucchini and use a towel to squeeze out any extra liquid.

Add the zucchini, dark chocolate chips, and coconut to the sugar and oil mix, stir until just combined.

Mix the wet ingredients into the dry and stir until just combined and all streaks of flour are mixed in. Add the chocolate chips and coconut to the batter. Stir the batter a couple times to distribute the add-ins evenly.

Transfer the mixture into the loaf tin and use a silicone spatula to spread the batter to all sides of the tin and to smooth out the top. Bake for 53-57 minutes, until a toothpick stuck into the center comes out clean (*notes: This loaf is naturally moist from the zucchini, so the toothpick may come out a bit wet, you just don’t want any dough stuck to it.

Once baked, place the loaf tin on a cooling rack to cool completely. Once cool, use an offset spatula to loosen the sides of the loaf. Turn the loaf over onto the rack to release. Store the loaf at room temperature for up to 4 days in an airtight container.