Pre-heat oven at 180˚C. Line a rectangle bread tin with baking paper.
Sift dry ingredients into a large mixing bowl, adding psyllium husks last.
Blend all wet ingredients till smooth.
Once you’ve grated the zucchini, pat it dry in between paper towels to remove excess moisture.
Fold grated zucchini and toasted sunflower seeds through dry mixture. Create a well in the centre and pour in wet ingredients. Use a spatula to fold the mixture together till it creates a dough.
Transfer mixture to baking tin, then let rest for 15 minutes, giving the psyllium husks time to swell and bind with other ingredients.
Bake at 180˚C for 40-45 minutes, then remove from tin and let cool before slicing. Serve with avocado, coriander, sea salt, tahini or coconut butter.