1-1/2 cups zucchini, grated, squeeze out extra moisture
Preheat oven to 350°F. Line a loaf pan with parchment paper and spray paper with nonstick spray. Leave overhanging paper edges to use as a sling to remove from pan.
Blend coconut flour, spices, baking soda, baking powder and salt in a medium bowl. In a separate large bowl, beat eggs well, add sugar, oil and vanilla and blend again. Stir in grated zucchini. Add dry ingredients to wet mixture, and stir until no dry bits remain. (Batter will become very thick as coconut flour absorbs moisture.)
Pour into prepared pan. With a wet spatula or spoon, press down and smooth top of batter. Bake 50-60 minutes until toothpick inserted comes out clean. When slightly cooled, remove from pan (parchment paper sling makes this easier) and let cool on a wire rack. Serve warm or room temperature. Keeps two days in fridge.
Notes & Variations:
You can also bake in mini-loaf pans or muffin tins; start bake time at 25 minutes and test often depending on size.
Sweet Potato Spice Bread: Use 1-1/2 cups mashed sweet potato instead of zucchini.
* Instead of date sugar, you may also use 1/3 cup honey or maple syrup; but this does make a slightly wetter final loaf. (Recipe is paleo as written, but brown or turbinado sugar may be substituted if desired.)