1 1/2 cups finely ground blanched almond powder 
1/4 cup oat fiber
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ginger powder
1/2 teaspoon ground nutmeg
1/2 teaspoon pink himalayan salt
3 large eggs
1/4 cup (1/2 stick) salted butter, softened
1/4 cup granular erythritol
1 cup shredded zucchini

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Loaf Pan

1. Preheat oven to 325°F. Line a 9 x 5 inch loaf pan with parchment paper, or grease pan with oil.

2. In a medium-sized bowl, stire together the almond flour, oat fiber, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.

3.  In a large bowl, use a hand mixer on low speed to beat the eggs, butter, and erythritol until well blended. With the mixer still on low speed, slowly blend in the flour mixture. Use a spoon to gently stir in the zucchini until completely combined. 

4. Pour batter into the prepared loaf pan. Bake for 45 minutes or until bread is lightly browned on top, or when a toothpick inserted in the middle comes out clean.

4. Let loaf cool for 10 minutes before removing from pan, and completely cool before slicing.