Preheat oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper.
Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is critical for preventing a soggy bread. You should remove at least a few tablespoons of liquid.
In a large bowl, whisk together the almond flour, erythritol, cinnamon, baking powder, baking soda, nutmeg, and salt.
In a separate bowl, beat the eggs, melted butter, and vanilla extract together. Add the squeezed zucchini and stir to combine.
Pour the wet mixture into the dry ingredients and fold together with a spatula until just combined. Fold in the chopped pecans if using.
Pour the batter into the prepared pan and spread evenly. Bake for 45 to 55 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 15 minutes before removing to a wire rack. Allow it to cool completely before slicing for the cleanest cuts.
