Preheat the oven to 350F/ 170F. Line an 9*5-inch loaf tin with parchment paper. Set aside.
Grate the zucchini and sprinkle one teaspoon of salt. Allow resting for about 10 minutes. Using a clean kitchen towel to squeeze out as much moisture as possible. Place the zucchini into a large mixing bowl.
Add the eggs, olive oil, cinnamon, nutmeg, vanilla extract, sweetener. Stir well with a spatula.
Incorporate the almond flour and baking powder. Transfer the batter to the loaf tin.