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Preheat oven to 350 degrees. Prepare 9×5-inch loaf pan by spraying with cooking spray or lining with parchment paper.
In large mixing bowl, sift together flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.
Place chopped zucchini in high-powered blender or food processor. Pulse for 1-2 minutes. Add sugar, melted coconut oil, maple syrup and vanilla. Blend on high until creamy.
Add zucchini mixture to flour mixture. Stir to combine.
Pour batter into prepared loaf pan. Bake for 40-45 minutes, until golden brown and center is set.
Allow to cool in pan for 15 minutes. Remove from pan and continue to cool on cooling rack. Slice and serve.