Preheat oven to 350 °F/177 °C.

Coarsely chop each zucchini into four or fives pieces. Then, pulse a few of these pieces at a time in a food processor until finely chopped.

Remove finely chopped zucchini from food processor and spread out on a clean cotton dishcloth. Gently pat dry. Set aside.

Gently melt coconut oil and butter in a small pan.

Use a drizzle of the melted mixture to grease the breadpan.

Beat eggs in a medium bowl. Blend in maple syrup, vanilla and melted cooking fat.

In a separate bowl, mix sprouted flour, sea salt, baking powder, and ground cinnamon.

Blend dry ingredients into the bowl of wet ingredients. Once well mixed, stir in the chopped zucchini.

Pour batter into greased breadpan and bake in preheated oven for 1 hour or until a knife inserted the center comes out clean.

Cool zucchini loaf for at least thirty minutes before removing it from the breadpan onto a serving plate.

Slice and serve with butter. The leftover loaf may be kept in a sealed container on the counter for a day or two and then refrigerated for up to a week.