Preheat your oven to 350°F and prepare a loaf pan by lining it with parchment paper.

Grate the zucchini finely and squeeze out as much moisture as possible. Set aside.

In a large mixing bowl, combine the almond flour, baking powder, and salt. Whisk until well incorporated.

In a separate bowl, whisk together the eggs, sweetener, melted butter (or coconut oil), lemon juice, lemon zest, and vanilla extract until blended.

Carefully combine the wet and dry mixtures, stirring until smooth and creamy.

Gently fold in the prepared zucchini, distributing it evenly through the batter.

Pour the batter into the lined loaf pan, smoothing out the top.

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool completely before glazing it with the lemon icing made from powdered erythritol and lemon juice.