Preheat oven to 180 degrees celsius (fan-forced). Grease and line a deep loaf pan with baking paper and set aside.
Place the zucchini into the Thermomix bowl. Grate by pressing Turbo 3-5 times or until grated. Place into a strainer and squeeze out any excess liquid (see notes). Set aside.
Place the carrot and apple into the Thermomix bowl and grate by pressing Turbo 3-5 times or until grated. Set aside.
In a clean and dry Thermomix bowl, add the self-raising flour, bi-carb soda, salt and cinnamon and sift by pressing Turbo 8 times. Add the caster sugar and mix on Reverse, Speed 4, 10 seconds.
Add the lightly beaten eggs, the melted coconut oil, the grated zucchini, carrot and apple and mix on Reverse Speed 4, 15 seconds or until completely combined (use the spatula to assist).
Spoon the mixture into the prepared tin, smooth down the top with a spoon and bake in the oven for 50-60 minutes or until cooked through when tested with a skewer. Leave to cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for 4 days or freeze for up to 1 month.
Strain the excess liquid from the grated zucchini by placing into a strainer and squeezing with a tea towel or paper towel.
If your bread is browning to quickly in the oven, lightly place a sheet of foil over the top and continue cooking.