Preheat the oven to 300 degrees F/150 degrees C. Butter and flour four porcelain mini-loaf pans (9 oz. each).

To make the zucchini bread batter, using a hand grater, grate zucchini (no need to peel it) and set aside (no need to drain it). Combine oil with coconut sugar in a large bowl and beat for about 1 to 2 minutes, using an electric hand mixer. Combine flour, baking powder, ground cinnamon, salt, and sift in a separate bowl. Add eggs and dry ingredients to the oil mixture, and delicately mix with a rubber spatula. Add grated zucchini and mix just to combine. Pour cognac and gently mix. Divide batter evenly between the four prepared mini loaf pans, and refrigerate.

To make the crumbly streusel, in a medium bowl, mix all-purpose flour, almond flour, coconut sugar, and cold butter (salted) cut into small cubes. Then, with your hands or a fork, make the crumbly dough. The streusel will have a sandy texture with distinct buttery crumbs. Take the loaf pans from the fridge and sprinkle the streusel on top of the zucchini loaves.

Bake in the preheated oven for 50 to 60 minutes. Check the doneness of the bread with a wooden pick test. It is ready when a toothpick inserted into the middle of a loaf comes out clean. Take the bread loaf pans from the oven and cool the bread (still in the pans) on a wire rack for about 15 minutes. To remove the bread from the pan, use a butter knife to run around the edges of the pan. Work gently, trying not to damage the bread itself. Once cooled down, use a knife to remove the bread from the pan. Let the bread cool down completely before slicing or wrapping it.