Prepare the oven and pan: Preheat your oven to 350°F (175°C). Lightly grease a standard 9x5-inch loaf pan with avocado oil, or line it with parchment paper for easier removal.

Prep the zucchini: Grate about 2 medium zucchini until you have 2 ½ cups. Place the grated zucchini in a clean kitchen towel or layered paper towels and gently squeeze out some of the excess moisture. Don’t overdo it—leaving a little moisture helps keep the bread tender.

Mix the wet ingredients: In a large bowl, whisk together the grated zucchini, eggs, avocado oil, yogurt, brown sugar, and vanilla until well combined and smooth.

Mix the dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, guar gum or psyllium husk (if needed), salt, cinnamon, and nutmeg until evenly blended.

Combine wet and dry: Add the dry mixture into the wet mixture. Use a spatula or wooden spoon to gently fold the ingredients together, stirring until no streaks of flour remain. Be careful not to overmix—this keeps your bread soft.

Add the mix-ins: Fold in the chopped nuts (or chocolate chips if using) until evenly distributed.

Bake the bread: Pour the batter into the prepared loaf pan, spreading it evenly. Place on the center rack of the oven and bake for 45–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins browning too quickly, tent the loaf with foil during the last 10–15 minutes of baking.

Cool the bread: Remove the pan from the oven and let the bread rest for 5 minutes in the pan. Then carefully transfer it to a wire rack. Allow it to cool for at least 15 minutes before slicing—this helps the loaf set and prevents crumbling.

Slice and enjoy: Use a serrated bread knife to cut the loaf into thick, hearty slices. Slather with butter, pair with a hot cup of coffee or tea, and enjoy the cozy flavors of summer zucchini in every bite.