Keto Zucchini Bread with Almond Flour

Instructions:

1. Grate the zucchini using the medium holes of your grater.
2. Place the shreds into a clean kitchen towel or cheesecloth.
3. Twist the towel firmly over the sink to expel as much liquid as possible. Note: You want a concentrated ball of zucchini that feels damp but isn't dripping.
4. Whisk the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. Whisk until no clumps remain.
5. In a separate bowl, beat the melted butter and sweetener together.
6. Whisk in the eggs and vanilla until the mixture looks pale and emulsified.
7. Fold the dry ingredients into the wet mixture using a spatula. Mix until just combined. Note: Don't over mix or you'll lose the lift.
8. Stir in the squeezed zucchini, walnuts, and chocolate chips.
9. Line your 9x5 inch loaf pan with parchment paper.
10. Pour the batter in and smooth the top with a spatula.
11. Bake at 350°F (175°C) for 50-60 minutes until the edges are deep golden brown and a toothpick comes out clean.
12. Let it cool in the pan for 10 minutes before moving it to a wire rack.