Grate the summer squash and use a cheesecloth or fine mesh colander to wring out the excess moisture.

In a medium bowl, whisk together the flour, baking soda, baking powder, and cinnamon.

In a large bowl, whisk the eggs, melted coconut oil, brown sugar, white sugar, vanilla extract, and almond extract until well combined.

Gently fold the dry ingredients into the wet mixture, being careful not to overmix to avoid a dense loaf.

Fold in the strained grated squash and white chocolate chips.

Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a wire cooling rack to cool completely before slicing.