Preheat the oven to 350°F. Line a small loaf pan (8.5 x 4.5 inches) with parchment so that there’s an overhang. Lightly spray the lined pan with oil.

Grate the unpeeled zucchini. I grate them by hand using a box grater. You should have about 2 cups of grated zucchini.

Place the grated zucchini in a clean kitchen towel and squeeze out as much water as possible. You’ll get quite a lot of water out, as you can see in the photo. Draining the zucchini is a must to prevent soggy bread.

In a medium bowl, whisk together the eggs, stevia, and vanilla extract.

Using a rubber spatula, mix in the almond flour, cinnamon, kosher salt, and baking soda. Add the grated and drained zucchini.

Depending on how thoroughly you squeezed the water out of the zucchini, you might need to add some water. Add one tablespoon at a time until the batter is thick but easy to mix. I typically add two tablespoons. Watch the video above to see what the batter should look like.

Transfer the batter to the prepared pan. Smooth the top out with a spatula.

Bake the bread until browned and set, and a toothpick inserted in its center comes out clean, about 40 minutes.

Using the parchment paper overhang as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment to allow air to circulate.

Cool the bread on the cooling rack for about an hour before slicing. You can speed things up by placing it in the fridge, on the cooling rack, for 30 minutes. Don’t try to slice it when it’s warm.

After slicing the bread, if the slices are very moist, place them on the cooling rack for 10 more minutes. Top with butter and serve.