1cupgrated zucchinipressed between paper towels to remove the moisture
Preheat the oven to 350 degrees F. Spray a 9" loaf pan with cooking spray and line with parchment paper.
Whisk together the dry ingredients in a bowl. Add the eggs, coconut oil and almond milk and stir together to form a thick(ish) batter. Fold in the zucchini and mix until combined.
Pour the batter into the prepared loaf tin and bake the center of a warmed oven for 45 - 60 minutes, until a cake tester inserted into the center comes off clean. Cool in the pan for 10 - 15 minutes, then transfer to a wire rack and cool completely before slicing.
To serve, slightly reheat in the toaster oven and slather with your favorite spread!
For storing, keep in a sealed container or bag for 1 - 2 days on the counter or slice the entire loaf and freeze for 3 - 6 months.