1/2cupshelled pumpkin seeds or chopped walnutsoptional, for topping
Preheat oven to 350 degrees. Line a 9”x5” loaf pan with parchment paper.
After you grate the zucchini, wring out any excess water by squeezing it through cheesecloth or a clean kitchen towel. Try to get as much excess moisture out of the zucchini as possible and set aside.
In a mixing bowl, mix together eggs, vanilla, coconut oil, and Brown Swerve. Add in almond flour, coconut flour, pumpkin pie spice, and baking powder and mix until well combined. Fold in grated zucchini. Let sit for 5 minutes before pouring the batter into the prepared loaf pan. Sprinkle with pumpkin seeds or chopped walnuts if desired.
Bake for 35-45 minutes, until cooked through and a toothpick inserted to the center comes out clean.
Let cool for 5-10 minutes in the loaf pan before transferring the cake to a cooling rack. Let cool completely before slicing into 1-inch pieces.