Heat oven to 350 degrees.
Grease the loaf pan with coconut oil, set aside.
Shred the zucchini and then squeeze out all the moisture.
Mix the eggs, maple syrup, coconut oil, and banana together in a large bowl.
Add in the coconut flour, baking soda, sea salt, cinnamon, and nutmeg, blend well.
Add the zucchini, blend; then add the apple cider vinegar and stir till batter is smooth.
Fold in the walnuts, if using.
Gently fold in the blueberries.
Pour the batter in to the greased loaf pan.
Bake for 40-50 minutes until a knife or toothpick inserted in to the bread comes out clean.
Cool the loaf in the pan for 10 minutes and then remove to a wire rack to continue to cool.
