First, peel the zucchini and scoop out the seeds. Use a food processor to grate the flesh super fine.

Grab a large bowl.  Melt the coconut oil.  Add the eggs to the oil and give them a whisk.  Squeeze all the liquid you can out of the grated zucchini before measuring it.  You want mostly pulp.

Once you have squeezed the pulp almost dry, measure 3 cups of it and add them to the batter.  Next add the vanilla, cane sugar, salt, and cinnamon.

Measure 3 (tightly packed) cups of fresh milled flour and dump them into the bowl with the liquids.  Before mixing, add the baking soda and baking powder on top of the flour.  

Whisk it all together.  

Add a cup of nuts (if desired). You could also add a cup of chocolate chips if you are feeling naughty.  Pour into 2 greased 10-inch loaf pans and sprinkle with a little more cane sugar.  

Bake 350 degrees for 50 minutes to 1 hour.  (Until toothpick comes out clean)