Preheat the oven to 350°F or 180°C. Line your loaf pan with parchment paper.
To a large bowl, add ⅓ cup plant milk, ¼ cup canola oil, ½ cup sugar, 2 teaspoons vanilla extract, and stir well.
Grate 1½ cup (7 oz) zucchini with the large holes of a box grater, add them to the bowl, and stir until combined.There is no need to peel, squeeze, or drain the zucchini.
Add 1½ cups all-purpose flour, ¼ teaspoon salt, 1 teaspoon baking powder, ½ teaspoon baking soda, and 1 teaspoon cinnamon.
Mix with a spoon until well combined without overmixing.You should get a dense, thick batter, almost like a loose dough. We want the batter to be dense because the zucchini will release moisture when cooking.
Mix in ⅓ cup dark chocolate chips and ½ cup crushed walnuts.You can reserve a tablespoon of dark chocolate chips to sprinkle on the batter.
Transfer to the loaf pan and bake at 350°F or 180°C for 40 minutes on the middle rack of the oven.
To ensure the vegan zucchini bread is fully cooked, poke it diagonally with a skewer or toothpick. If the skewer comes out dry, the bread is ready. If not, keep baking in increments of 3 minutes.
Take the bread out of the loaf pan, put it on a cooling rack, and let it cool down for at least 30 minutes before slicing.