Preheat the Oven: Preheat your oven to 175°C (350°F). Grease a small loaf pan or line it with parchment paper for easy removal.

Prepare the Zucchini: Grate the zucchini and place it in a strainer or clean kitchen towel. Squeeze out as much moisture as possible. This step ensures your bread won’t be too wet.

Mix Dry Ingredients: In a medium bowl, combine almond flour, coconut flour, baking powder, baking soda, salt, and garlic powder. Mix until evenly combined.

Whisk Wet Ingredients: In another bowl, whisk together the eggs and olive oil until smooth. Add the drained grated zucchini and stir to incorporate.

Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently to form a smooth batter. Fold in the shredded Gouda cheese, distributing it evenly.

Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice and serve warm for the best texture and flavor.