Preheat your oven to 350°F (175°C) and grease a mini loaf pan.
Grate the zucchini and use a clean kitchen towel to squeeze out excess moisture.
In a large bowl, combine the grated zucchini, almond flour, cheddar cheese, eggs, parsley, baking powder, salt, black pepper, and garlic powder.
Mix the ingredients until well combined, then stir in the olive oil.
Divide the batter evenly among the compartments of the mini loaf pan.
Bake for 25-30 minutes, or until the loaves are golden brown and a toothpick inserted into the center comes out clean.
Allow the loaves to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Variations & Tips
For a different flavor profile, try swapping the cheddar for crumbled feta cheese and adding a teaspoon of dried oregano. If you prefer a spicier kick, include a pinch of cayenne pepper in the batter. These loaves can also be made gluten-free by ensuring that the baking powder is certified gluten-free.
