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Grease a 900g/2lb loaf tin and line the base and sides with baking paper.
Break the eggs into a large bowl and beat well with a balloon whisk. Whisk in the yeast and set aside.
Take small handfuls of the grated courgette and squeeze over a bowl to release as much liquid as possible. (You should end up with around 275g/9¾oz grated courgette.) Discard the liquid.
Add the grated courgette, almonds, salt and baking powder to the eggs and yeast. Beat thoroughly with a wooden spoon, then spoon into the prepared tin and smooth the surface. Cover the tin with a clean tea towel and leave to stand at room temperature for 1½ hours.
Preheat the oven to 190C/170C Fan/Gas 5. Bake the bread for about 45 minutes, or until risen, deep golden-brown and a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 10 minutes, then carefully turn out onto a wire rack, remove the baking paper and leave for at least 20 minutes before serving.