1-First, preheat your oven to 350°F (175°C) and grease an 8 ½-by-4 ½-inch loaf pan lightly, then place parchment paper on the bottom for easy removal. Grate the zucchini and spread it on a clean towel to let it sit for 10 minutes before twisting the towel to squeeze out excess moisture, which is key to avoiding a soggy texture.

2-Next, in a small bowl, combine the dry ingredients: 1 ½ cups blanched almond flour, 2 teaspoons baking powder, ¾ teaspoon baking soda, ½ teaspoon ground nutmeg, and ½ teaspoon salt. In a mixer, beat 3 eggs, ¼ cup honey, and 1 ripe banana on medium speed for 1 minute until frothy, then add the squeezed zucchini and mix for 15 seconds. With the mixer running, slowly add the dry ingredients and mix until just incorporated, ensuring not to overmix for the best results.

3-Spoon the batter into the prepared loaf pan or fill muffin cups ⅔ full for 12 muffins. Bake the loaf for 40 minutes or until a toothpick comes out clean; muffins take 30 to 35 minutes. Let the bread cool completely before slicing to maintain its structure, resulting in a moist and delicious almond flour zucchini bread that’s perfect for any occasion.