Instructions

• Preheat the oven to 180°C (350°F). Line a loaf tin with parchment paper and set aside.
• Peel and grate zucchini until you have 1 ½ cups (230 g) shredded zucchini. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Transfer the drained zucchini to a bowl and set aside.
• In a large bowl, whisk 4 eggs with an electric mixer or a hand whisk until pale, frothy and increased in volume.
• Add ½ cup (100 g) softened butter and 1 teaspoon vanilla extract to the eggs and mix until smooth and combined.
• Stir the squeezed shredded zucchini into the wet mixture until evenly distributed.
• In a separate bowl, whisk together the dry ingredients: 1 ¼ cups (125 g) almond flour, ¼ cup plus 3 tablespoons (50 g) coconut flour, 1 ½ teaspoons baking powder, 3 tablespoons granulated erythritol (use more to taste), 1–2 teaspoons cinnamon (to taste), and ½ teaspoon nutmeg. Break up any lumps.
• Add the dry mixture to the wet mixture and stir or mix until just combined and no dry streaks remain.
• Stir in half of the ¼ cup (30 g) chopped hazelnuts or pecans.
• Pour the batter into the prepared loaf tin, smooth the top, and sprinkle the remaining chopped nuts evenly over the top.
• Bake for about 50 minutes, or until a toothpick or knife inserted into the center comes out clean. If the top browns too quickly, loosely cover with aluminum foil for the remaining baking time.
• Remove from the oven and let the loaf cool completely in the tin on a wire rack before removing the parchment and slicing.