Preheat oven to 360F (180C).

Grease a bread tin with oil or line it with baking paper. In a large bowl whisk together coconut oil and sugar, until fluffy.

Then gently mix the eggs, zucchini, milk and vanilla until well combined. In another bowl combine the rest of the ingredients and gradually add them to the other bowl mixing until combined.

Don’t over-mix, as it will make the cake tough. Transfer the mixture to the lined bread tin and bake for 45-55 mins.

Test with a skewer. If it comes out clean, then it is cooked inside.

Cool for 10 mins in the tin, then transfer to a wire rack and cool completely before enjoying.