Directions
Preheat your oven to 350°F / 175°C.
Grease a 9x5 inch (22. 5x12. 5 cm) loaf pan.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, salt, and black pepper.
Add the melted butter and room temperature eggs to the dry .
Whisk until the batter is smooth and well combined.
Gently fold in the squeezed zucchini, diced bacon, and about three-quarters of the grated cheddar cheese until just mixed.
Pour the batter into your prepared loaf pan and use a spatula to smooth the top.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Carefully remove the pan from the oven, sprinkle the remaining cheese over the top, and return to the oven to bake for another 5 minutes until the cheese is bubbly and melted.
Let the bread cool in the pan for at least 30 minutes before carefully removing it. This step is crucial for it to hold its shape!
Slice into six servings and serve immediately.
Don't skip squeezing the moisture from the grated zucchini. Use a cheesecloth or paper towels to wring out as much liquid as possible to prevent a soggy loaf.
Using room temperature eggs helps the batter mix more evenly and results in a better, more uniform texture.
