Step 1

Preheat oven to 350 degrees. Grease a 9×5 bread pan and line with parchment paper to help with easily removal.

Step 2

Peel and finely shred zucchini. Place in between paper towels and place on a plate on top to help pull out the excess moisture. Set aside to drain while you prepare everything else.

Step 3

In a large bowl, whisk together cashew meal, coconut flour, arrowroot flour, baking soda and powder, and salt. In a medium bowl, whisk together ghee, honey, almond extract and eggs until combine. Pour wet mixture into dry mixture along with the zucchini and poppyseeds and mix with a spatula to combine until smooth. Fold in sliced strawberries.

Step 4

Pour batter into greased and lined loaf pan. Place in oven to bake for 55-60 minutes or until toothpick comes out clean of the center of the bread. Let cool for 10 minutes before slicing.

Step 5

While the bread bakes, place a small saucepan over medium heat and add all ingredients for the sauce. Let cook down for 10-12 minutes, until strawberries are soft. Place in a blender and blend until completely smooth. Pour sauce through a fine mesh strainer.

Step 6

Once bread has cooled, pour sauce on top of bread or spread it on like you would butter!