- Preheat the oven to 180C/350F degrees. 
- Grease and line a 1lb bread loaf tin with parchment paper.  Ensure that the parchment paper overlaps the edges of the tin for ease of removing the bread. 
- Squeeze any excess moisture from the shredded zucchini.  I used a nut bag, but cheesecloth will do. 
-  In a medium bowl, add the coconut flour, flax meal, golden monkfruit, baking powder, baking soda, salt, cinnamon and all spice.  Stir well. 
- Add the coconut oil and stir. 
- Add the eggs and vanilla extract and mix until combined. 
- Stir in the grated zucchini and almond milk. 
- Mix until you have a stiff batter. 
- Stir in the chopped pecans. 
- Spoon the mixture into the loaf tin and spread evenly. 
- Scatter the chopped pecans on top. 
- Bake for 1 hour until the top is firm. 
- Remove from the oven and allow to cool for 15 minutes before removing from the tin. 
- Slice and enjoy!