1 large zucchini, grated with extra moisture squeezed out (about 1 cup tightly packed).
3/4 cups coconut flour.
1 tablespoon cinnamon, ground.
1 teaspoon gluten free baking powder.
1/2 teaspoon bicarbonate soda.
1/2 teaspoon sea salt.
1/3 cup shredded coconut, for topping.
Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a standard loaf tin with baking paper.
In a mixing bowl, add in eggs, coconut oil, apple cider vinegar and zucchini and whisk to combine. Sift in coconut flour, cinnamon, baking soda, baking powder and sea salt and fold through until you have a thick, dense batter. Scoop batter into the prepared loaf tin and smooth over top. Sprinkle over shredded coconut and lightly press into the batter.
Place loaf on the middle shelf of the oven and bake for 50 minutes. If the coconut on top is browning too quickly, cover with foil. Once cooked, remove from the oven and place onto a wire rack to cool slightly before cutting into slices.
* Store this bread in the fridge for up to 5 days or in the freezer with baking paper between slices.