Preheat the oven to 350°F. Lightly grease a 8x4 loaf pan and then line it with parchment paper. Lightly grease the parchment as well and set aside.
Gather the shredded zucchini in a clean kitchen towel. Over the sink, gather up the edges of the towel and squeeze out as much moisture/water from the zucchini as you can. Set aside.
In a large bowl, whisk together the spelt flour, baking powder, baking soda, sea salt, cinnamon, cardamom, and nutmeg.
In a medium bow, whisk together the coconut palm sugar, apple sauce, oil, and vanilla extract. Add this wet mixture to the larger bowl with the flour mixture. Using a rubber spatula, mix until just combined with a few little streaks of flour.
Add the shredded and wrung out zucchini to the batter along with the walnuts and chocolate chunks. Fold these items in until they are evenly distributed.
Transfer the batter to the prepared loaf pan and flatten the top of the loaf. Bang the filled loaf tin on the counter a few times to fully settle the batter.
Bake the vegan spelt zucchini bread for 60-70 minutes, or until a toothpick/paring knife inserted into the center comes out clean. Remove the zucchini bread from the oven and let it cool in the loaf pan on a wire rack.
Let the zucchini bread cool completely before removing from the pan and slicing.