Preheat oven to 325°F. and line a 9x5-inch loaf pan with parchment paper. Grate zucchini with a box grater. After grating, wrap grated zucchini in a clean dish towel and wring out excess water over the sink. Set grated zucchini aside.
Add eggs, cashew milk, maple syrup, melted coconut oil and vanilla extract to a large bowl. Whisk to combine. Add grated zucchini, flour, cinnamon and baking soda to wet mixture. Stir to fully incorporate. Fold in chopped walnuts and chocolate chips, if desired. Pour zucchini bread batter into lined loaf pan.
Bake zucchini bread for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Remove loaf from pan and let cool on a baking rack for 15 minutes before slicing.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.