Preheat oven to 350°F. Grease a loaf pan with coconut oil or line with parchment paper and set aside.
Shred your zucchini finely using a hand grater or a food processor. Gently squeeze all the excess moisture out of the zucchini using cheesecloth, a nut milk bag or dish towels. Get as much liquid out as you can! Set aside.
In a medium bowl whisk the eggs, maple syrup, 1 tbsp coconut oil and banana together. Add the remaining dry ingredients and whisk until just smooth. Fold in the zucchini, orange zest and walnuts and stir until smooth.
Pour the batter into the pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.