Preheat oven to 350 degrees F.
Spray an 8.5x4.5 loaf pan well with non-stick cooking spray.
Shred the zucchini and set it aside.
In a large bowl add the melted coconut oil, molasses, milk, and vanilla. Whisk until well combined, then whisk in the egg.
In another large mixing bowl, add the flours, cinnamon, nutmeg, ginger, baking soda, baking powder and whisk until well combined.
Add the wet ingredients to the dry ingredients, and gently fold in the zucchini being careful to not over-mix.
Transfer the batter to the prepared pan. Sprinkle the batter with nuts of choice.
Bake for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean. Let cool in the pan for 10 minutes and then remove to a wire rack to cool completely.