1
Preheat the oven to 350F (180C) and line a loaf pan with parchment paper. Mix the dry ingredients in a small bowl.
2
In a bigger bowl, mix the olive oil with sweetener (if using) with a whisk. Add the eggs, vanilla, lemon zest, and whisk until creamy. Add the coconut milk, then add the zucchini and combine.
3
Start adding the dry mix to the wet mix and incorporate it with the whisk or a spatula. Don't over mix.
4
Add the spruce tips or the rosemary if using and the pecans and combine. You will get a thick batter that will be scooped into the loaf pan.
5
Bake at 350F (180C) for 40-45 minutes, until golden brown on top and no longer soft to touch. Take it out and let it cool down before you slice it.