Prepare the oven and pan: Preheat your oven to 325°F (163°C). Grease a 9” x 5” loaf pan to prevent sticking. If toasting nuts, line a small, rimmed baking sheet with parchment paper for easy cleanup.

Toast the nuts (optional): Spread the chopped nuts onto the prepared baking sheet. Bake in the preheated oven for about 5 minutes, stirring halfway, until fragrant and toasted.

Combine wet ingredients: In a large mixing bowl, whisk together the melted coconut oil and honey until well combined. Add the eggs and whisk again until smooth. (If the coconut oil solidifies, place the bowl in a warm spot, or microwave it for 20 seconds to re-melt.)

Add remaining wet ingredients: Whisk in the milk, baking soda, cinnamon, vanilla extract, salt, and nutmeg.

Add zucchini and dry ingredients: Stir in the grated zucchini (squeeze out the moisture first) with a large spoon. Add the flour and mix until just combined—some lumps are okay. If using, gently fold in the toasted nuts.

Pour and decorate: Pour the batter into the greased loaf pan. Lightly sprinkle cinnamon on top. For a decorative swirl, use the tip of a knife to zig-zag through the batter.

Bake: Place the pan in the oven and bake for 55 to 60 minutes. The bread is done when a toothpick inserted into the center comes out clean, and the loaf springs back to the touch.

Cool and slice: Let the bread cool in the pan on a wire rack. Once cooled, use a serrated knife to slice and serve.