Place grated zucchini in a medium bowl. Sprinkle with a tablespoon of raw sugar. Set aside for 5 minutes. Scoop grated zucchini in a fine sieve and press down to squeeze and drain as much liquid as you can. When you are done, the grated zucchini should be quite dry to touch and hardly any liquid should squeeze out.
Add zucchini to a large bowl. Add flour, pecan nuts, rapadura sugar, olive oil, flax egg, baking powder, ginger, cardamom, cinnamon, nutmeg, pepper and salt to the bowl. Mix with a spoon until thoroughly combined.
Line a rectangle loaf tin (22cm X 11cm X 7cm) with baking paper. Spoon the batter in the prepared tin and smooth the top. Bake in the preheated oven for 55 minutes until the bread is done. Switch off the oven and let the bread rest in the warm oven for a further 5 minutes. Remove from oven and cool to room temperature in the tin before slicing and enjoying.
Notes
Flax Egg - Make a flax egg by mixing 1 tablespoon flax meal in 3 tablespoons water. Flax egg can be replaced with a hen's egg if you don't mind the recipe not being vegan.
Batter Consistency - The consistency of the batter should be thick but moist (not dry) and easily mixed with a spoon.
Storage - Zucchini Bread keeps well in a cool corner of the kitchen for 4 days. Will stay fresh longer (7-8 days) if stored in the fridge in an air-tight container.