Pre-heat the oven to 325°F, gas mark 3, 170°C (150°C fan-assisted).
In a food processor, or by hand, beat the eggs until smooth and add the maple syrup or agave nectar and blend. Then add the coconut flour, bicarbonate of soda, baking powder and sea salt and blend together, then add the grated courgette and blend into the mixture.
Pour the mixture into a 2lb loaf tin, pre-lined with baking parchment or cake tin liner and smooth out the mixture until level.
If you want to keep this loaf nut free, you can top with 20g 4 seed mix or make the crumble topping if you prefer.
To make the crumble topping in a mixing bowl and the coconut oil, coconut flour, maple syrup of agave nectar, cinnamon and 2 pinches of sea salt, mix well then fold in the chopped pecans, pour the topping over the mixture and bake in a pre-heated oven for 1 hour.
Remove from the oven, take it out of the tin and place it on a wire rack to cool.
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