Prep the pan and oven: Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.

Grate and drain the zucchini: Grate the zucchini on the large holes of a box grater. Sprinkle with a pinch of salt and let it sit for 10 minutes. Wrap in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial.

Mix the dry ingredients: In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1 teaspoon garlic powder, 1 teaspoon dried Italian herbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Beat the wet ingredients: In another bowl, whisk 4 large eggs and 1/4 cup olive oil (or melted butter) until smooth.

Combine: Stir the wet mixture into the dry until just combined. Fold in 1 cup tightly packed grated, drained zucchini, 1/2 cup grated Parmesan, and 1/2 cup shredded cheddar. If using fresh parsley or chives, fold in 2 tablespoons.

Adjust texture if needed: The batter should be thick but spreadable. If it’s too wet, add 1–2 more teaspoons coconut flour. If too dry, add a tablespoon of olive oil.

Fill the pan: Spread the batter evenly in the loaf pan. Smooth the top and sprinkle a little extra cheddar or Parmesan if you like a cheesy crust.

Bake: Bake for 45–55 minutes, until the top is golden and a toothpick inserted near the center comes out clean. If the top browns too fast, tent loosely with foil.

Cool properly: Let the loaf cool in the pan for 15 minutes, then lift out to a rack. Cool at least 30 more minutes before slicing. Warm slices are tender; fully cooled slices cut cleanly.

Serve: Enjoy plain, with butter, or alongside eggs, soups, and salads. It’s also great toasted in a skillet with a little butter.