Mix sugar, coconut oil, egg and vanilla in a large bowl.

Squeeze as much water as possible out of grated zucchini with a clean dish towel.

In a separate bowl, whisk together flour, spices, salt and baking soda.

Add dry ingredients to wet and stir until just combined. Do not over mix.

Stir in zucchini and walnuts till just combined.

Grease loaf pan with coconut oil and line with parchment paper, creating a sling so that loaf lifts easily out of the pan.

Pour batter into pan and sprinkle top with a little turbinado sugar for crunch.

Bake at 350° for 50-60 minutes. If using mini loaf pans, reduce baking time by about half.

Let cool completely, use parchment sling to lift out of pan and slice. Serve plain or with butter.