Preheat the oven to 350 degrees F. Line a 8 ¼ x 4 ½ inch with parchment paper and spray with nonstick cooking spray. Set aside.

First, measure out 1 heaping cup of shredded zucchini, then place shredded zucchini in a paper towel, clean dish towel or cheesecloth and squeeze out ALL of the moisture/water. This is very important!

Add shredded zucchini, applesauce, eggs, maple syrup and vanilla extract to a large bowl and mix well to combine. Next, add in the melted coconut oil and mix again until well combined.

Add dry ingredients to the wet ingredients: flour, baking soda, cinnamon, allspice, ginger nutmeg and salt. Mix together with a wooden spoon until well combined. Fold in pecans and chopped apples.

Pour batter into the prepared pan. Bake for 50-60 minutes or until a tester comes out clean or with just a few crumbs attached. Mine took an hour, but this will vary based on your oven.

Remove from the oven and place the pan on a wire rack to cool for 15 minutes, then remove bread from the pan and place on a wire rack to finish cooling completely.

To make cinnamon cream cheese frosting: Beat cream cheese, butter and powdered sugar, vanilla, cinnamon and milk together on medium speed for a minute or until smooth. If you want a warm glaze, you can warm in the microwave in 10-20 second intervals until warm. Pour or spread over cooled bread. Sprinkle chopped pecans. Cut into 10-12 slices and enjoy!