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!