Preheat the oven to 175C. Grease a small loaf tin (9x20cm) with coconut oil, or line with baking paper.
Combine almond meal, Live Longer Organic 100% Cricket Flour, baking powder, baking soda and a pinch of salt in a bowl.
Pulse the spinach, zucchini and parsley in a food processor and add to the dry ingredients, along with the eggs, almond milk, coconut butter, lemon juice and vinegar.
Spoon the mixture into the loaf tin, and bake for about 1 hour. Make sure that the bread is not wobbly (bake for a few extra minutes if this is the case).
Cool completely on a wire rack before slicing. Serves 8 slices