Ingredients:

6 large or 8 small passion fruit (enough to make approximately ½ cup juice)

3 eggs

1/3 cup coconut cream

1 small-medium zucchini

1 cup almond flour

½ cup finely shredded coconut

¼ cup coconut sugar (or erythretol for sugar-free)

1 teaspoon baking powder

Directions:

Preheat oven to 180C/350F

Halve the passion fruit and remove the seeds. Strain the seeds through a sieve into a bowl to extract the juice, stirring the seeds around until no more juice runs through.

Finely grate the zucchini and then squeeze out excess juice through a clean dish cloth or nut milk bag.

Place grated zucchini, passion fruit juice, eggs, coconut cream, almond flour, shredded coconut, coconut sugar and baking powder into a medium bowl and stir until combined.

Pour mixture into a lined, greased loaf pan and bake for approximately 35-40 minutes, or until cooked through.

Allow to cool slightly then enjoy!