Preheat the oven to 350 degrees F (180 degrees C).
Prepare your loaf or muffin pan – use a Nonstick Cooking Spray (as needed), if necessary.
In a small bowl, mix together the Gluten-Free All-Purpose Flour (1 1/2 cup), Baking Soda (1/2 teaspoon), Salt (1/2 teaspoon), Pumpkin Pie Spice (1/2 teaspoon), Baking Powder (1/2 teaspoon) and set aside.
Add the Egg (2) into the bowl of your stand mixer with the paddle attachment and beat on medium-high until they are light – approximately 2-3 minutes.
Pour in Coconut Palm Sugar (1/2 cup) and beat for an additional 2 minutes.
Add the Canola Oil (1/2 cup) slowly and beat for 1-2 minutes.
Add Pure Vanilla Extract (1 teaspoon) and Zucchini (1 cup) and beat until just combined.
Add the dry flour mixture to your wet mixture and beat until combined. Pour into your loaf pan or muffin cups.
Bake loaf at 350 degrees F (180 degrees C) for 50-60 minutes or until a toothpick comes out clean. For muffins, bake for 20-25 minutes.
Cool in pan for a few minutes before turning the loaf out on a wire rack to cool thoroughly. Store in airtight container or in the fridge.