Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
Shred the zucchini using a box grater and gently squeeze out excess moisture; set aside.
In a large mixing bowl, whisk together the flour, 1 teaspoon of cinnamon, baking powder, and salt until well combined.
In a separate bowl, beat the eggs with sugar until light and slightly frothy, then whisk in the melted coconut oil and vanilla extract.
Fold the wet mixture into the dry ingredients gently, just until combined.
Add the shredded zucchini and fold again, distributing evenly without overmixing.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Mix the remaining cinnamon with the 1/4 cup sugar to create a cinnamon-sugar mixture for topping.
Sprinkle the cinnamon-sugar evenly over the surface of the batter.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
Remove the bread from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Slice and enjoy the moist, cinnamon-scented bread with a crispy cinnamon-sugar topping.
