Preheat the oven to 375°F. Grease two bread pans and set aside.
Use a large hole cheese grater or vegetable shredder to shred 1-2 large zucchinis until you have about 6 cups.
Quick Dry: Use paper towels to absorb as much of the liquid from the zucchini as possible. Press and stir the zucchini with the paper towels to extract the moisture.
Efficient Dry: Alternatively, place the shredded zucchini in a large mesh strainer over a bowl. Let the liquid drip out, pressing through with a paper towel or the bottom of a plate. Stir in the strainer and press out as much liquid as possible. Let drip dry for about 30 minutes to an hour.
In a large bowl, mix together the zucchini, eggs, butter, and sugar. In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, and baking soda. Gradually add the dry mix to the wet ingredients and stir until a thick batter forms.
Pour half of the batter into one of the bread pans. Sprinkle with walnuts on top, as desired, and set aside.
To the remaining batter, add the cocoa powder, melted dark baking chocolate, and chocolate chips. Mix well and pour into the second baking pan. Sprinkle with walnuts on top, as desired.
Bake both pans in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Serve warm, topped with butter, bananas, and peanut butter, or even plain. Enjoy!