Preheat your oven to 350°F (175°C) and prepare your loaf pan.

Wash and grate the zucchini, then pat dry with paper towels to remove excess moisture.

In a large mixing bowl, whisk together room-temperature eggs, melted butter or olive oil, and sweetener until smooth and frothy.

In a separate bowl, combine almond flour, coconut flour, baking powder, and salt; stir until mixed well.

Gradually mix the dry ingredients into the wet mixture, folding gently; then fold in the grated zucchini.

Pour the batter into the greased loaf pan and smooth the top; bake for 50-60 minutes until golden and a toothpick comes out clean.

Remove from oven and let cool in the pan for about 10 minutes before transferring to a wire rack.