Preheat oven to 350 and grease bread pan with coconut oil.

Use a food processor or hand grate zucchini into small strips and set aside.

Separate egg yolks from white by placing egge whites in stand up mixer and yolks in a separate bowl.

Add avocado oil, maple syrup, and vanilla to yolks and stir to evenly combine.

Add baking soda, cinnamon, salt to yolk mixture and stir.

Add almond flour one cup at a time to yolk mixture. This will thicken the batter.

Whip egg whites on high for about a minute, until peaks appear.

Add egg yolk batter to whites slowly while mixing on medium. Scrape down sides as needed until fully combined.

Fold in zucchini and then transfer batter into bread pan.

Bake on 350 degrees for 50 minutes. The top should be golden brown.