DirectionsPreheat your oven to 350°F / 175°C.
Grease a 9x5 inch / 22. 5x12. 5 cm loaf pan.
Place the grated zucchini in a cheesecloth or clean kitchen towel and squeeze firmly to remove as much excess water as possible. This step is crucial for the right texture.
In a large bowl, whisk together the dry : coconut flour, salt, erythritol, protein powder, and baking powder.
In a separate bowl, beat the room temperature eggs, melted butter, and vanilla extract with an immersion blender or whisk until smooth.
Pour the wet into the dry .
Add the squeezed zucchini and stir until just incorporated. Gently fold in the chopped pecans, being careful not to overmix. Spoon the batter into your prepared loaf pan and use a spatula to smooth the top evenly.
Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice into 10 servings and enjoy!
Don't skip squeezing the zucchini! Removing excess moisture is the most important step to prevent a soggy loaf.
Squeeze until you can't get any more water out.
