Preheat the oven to 375 degrees F.

Line a bread pan with parchment paper.

Place the zucchini into a strainer and let drain for 10 minutes.

Meanwhile, whisk together the almond butter, eggs, honey, and vanilla in a large bowl.

Add the coconut flour, cocoa powder, apple cider vinegar, baking soda, cinnamon, nutmeg, and salt.

Stir well to combine.

Squeeze out any excess moisture from the zucchini.

Fold it into the batter and then pour the batter into the bread pan.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Serve warm or store in an airtight container.