In a medium bowl, whisk together the first five ingredients.
In another bowl, whisk eggs well with raw sugar. Whisk in Greek yogurt & grated ginger. Slowly whisk in coconut oil.
Add wet ingredients to the dry and stir, but not too much! Batter should still be lumpy. In fact, it will be a bit dry until you fold in the zucchini. Gently make sure it's incorporated throughout.
Put batter into a prepared bread pan. Mix together topping ingredients and sprinkle on top of dough.
Bake at 350 for 50- 55 minutes, or until a toothpick comes out clean (I watched the bread, and when the top started to get light brown, around 40 minutes, I placed some foil over the top to keep the crust from getting too toasted). Let cool and serve!