Prep the oven and pan: Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy lifting. Lightly grease the sides.

Prep the zucchini: Grate the zucchini on the medium holes of a box grater. Place it in a clean towel and squeeze out as much liquid as possible. This step prevents a soggy loaf.

Mix dry ingredients: In a large bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt until well combined and lump-free.

Whisk wet ingredients: In a separate bowl, whisk the eggs, sweetener, melted butter (or oil), and vanilla until smooth and slightly frothy.

Combine: Pour the wet mixture into the dry mixture. Stir with a spatula until just combined. The batter will be thick—this is normal.

Fold in zucchini: Gently fold in the squeezed zucchini and any optional add-ins. Mix just until evenly distributed; don’t overwork the batter.

Fill and smooth: Transfer the batter to the prepared loaf pan. Smooth the top with a spatula. If you like, sprinkle a few nuts or chocolate chips on top.

Bake: Bake for 45–55 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Cool properly: Let the bread cool in the pan for 15 minutes, then lift it out using the parchment and transfer to a wire rack. Cool completely before slicing for the cleanest cuts.

Slice and serve: Use a sharp serrated knife to slice. Enjoy plain, or toast and add butter, cream cheese, or a smear of almond butter.