First, preheat your oven to 350 degrees Fahrenheit. Coat two 9x5 loaf pans with baking spray or grease them and lightly flour them. This helps the loaves come out easily later.

In a bowl, combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Sift the mixture to remove lumps, then set it aside.

Beat the eggs until they are light and fluffy. Add the sugar and beat again until the mixture is pale. Pour in the vegetable oil and mix until the batter is smooth and shiny.

Stir the grated zucchini and orange zest into the wet mixture until evenly mixed. Add the vanilla extract, then gently fold in the chocolate chips and pecans by hand.

Gradually add the dry mixture to the wet batter. Stir just enough to combine, but do not overmix. Stop when you no longer see dry streaks.

Use a measuring cup to split the batter evenly between the two pans. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.

Let the loaves rest in the pans for 10 minutes, then transfer them to a cooling rack before slicing.