Preheat oven to 350 °F.
Whisk the egg in a medium bowl, add zucchini, butter and maple. Set aside.
1 whole egg, 3/4 cup shredded zucchini, 1/4 cup butter, 1/4 cup Sugar-free maple syrup
In a second bowl, combine all dry ingredients. Reserve the nuts.
1.5 cups almond flour, 2 tablespoons Keto sugar substitute, 1 tablespoon ground cinnamon, 1 tablespoon ginger powder, 1 tablespoon grass-fed beef gelatin, 1 teaspoon vanilla extract, 1/2 teaspoon baking soda, 1/4 teaspoon salt
Blend the wet bowl with the dry bowl in a food processor. Add the nuts and continue blending until smooth. If you don't have a food processor, try a blender. When the nuts are well blended, the bread gets a very creamy texture. If you like chunks or want a crunchy texture, you can finely chop the nuts with a knife and add them to the batter in pieces.
1/2 cup macadamia nuts
Pour batter into a greased loaf pan or 8 by 8-inch baking dish. Bake for about 30 minutes, until top is golden brown and firm to touch.
Let cool completely before removing from the pan. This bread is best after it has sat in the fridge for a bit, for at least 2 hours or overnight.