Preheat the fan oven to 160°C / 350°F and line the 1 kg loaf tin with baking parchment.

Combine the ground flaxseeds with 90 ml water in the small bowl. Leave for 10 minutes until thickened.

Coarsely grate the courgette using the box grater. Transfer the grated courgette to the tea towel.

Squeeze the tea towel firmly to remove as much liquid as possible from the courgette. Set the squeezed courgette aside.

Sift the self-raising flour into the large mixing bowl. Stir in the ground almonds, baking powder, fine sea salt, and coconut sugar.

Pour the olive oil and soya milk into the dry ingredients. Fold gently with the spatula until just combined.

Zest the lemon and lime with the zester. Add both zests to the batter.

Add the squeezed courgette and thickened flaxseed mixture to the batter. Fold briefly until evenly distributed without overmixing.

Pour the thick batter into the lined loaf tin. Scatter the flaked almonds evenly over the surface.

Bake the loaf for 70 to 80 minutes until golden. Check doneness by inserting a skewer into the center; it should come out clean.

Cool the loaf in the tin for 15 to 20 minutes. Transfer to a wire rack, slice, and serve.