Preheat your oven to 350F.

In a small bowl, whisk together the dry ingredients and set aside.

Whisk together the flax meal and water to make a flax egg. Let this sit for five minutes or until it's gel-like.

Using a grater or microplane, grate the zucchini until fine. Squeeze all the excess water out with a towel until the zucchini is relatively dry. If you can, weigh your zucchini after it is drained! It should be about 75 grams.

On a cutting board, mash the banana and zucchini together until smooth and combined.

In a large bowl, combine the flax egg, zucchini-banana mix, almond butter and maple syrup. Whisk to combine.

Gradually add in the dry ingredients to the wet and fold until the batter is combined and no dry flour remains.

In a parchment lined 8x4' baking tin, pour in the batter.

Bake at 350F for 45-50 minutes or until a toothpick comes out clean.

Let the loaf cool for 20-30 minutes before slicing and serving.