This recipe’s perfect for summer baking because you don’t need a mixer or electric beaters; you can do everything with a good, old-fashioned wooden spoon. Do use a nice dark cocoa powder–it’ll make a difference in flavor here. And if you’d rather use chunks of chocolate or chocolate chips instead of cocoa nibs, go right ahead. Or just leave them out altogether.
Preheat the oven to 350° F. Generously grease two loaf pans (9 inches by 5 inches) with butter (or cooking spray, if you’d prefer).
Toast the walnuts: on a baking sheet, spread them out and bake until golden brown and fragrant, 10-12 minutes. Cool and then chop finely.
In a medium bowl, combine the flours, baking powder, baking soda, salt, and spices into a medium bowl. Add the cocoa nibs and chopped walnuts at the end and set aside. In a large bowl, stir together the eggs, olive oil, sugar, and vanilla. Add the grated zucchini at the end and stir until just combined with a wooden spoon or spatula.
Combine the wet and dry ingredients, divide the batter into two prepared bread pans and bake for 45 minutes or until a toothpick or tester comes out clean. Cool for 20 minutes. Slice and serve.