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Preheat oven to 350F. Line an 8 x 4 inch baking pan with parchment paper.
Using a cheesecloth, wring dry the zucchini in small batches. You should be left with about one packed cup of dried zucchini.
In a large bowl, add almond flour, salt, cinnamon, erythritol, baking powder. Whisk until evenly combined.
In a small bowl, whisk together eggs and melted butter. Add to the dry ingredients and stir to mix. Add in zucchini and continue to stir until ingredients are fully and evenly mixed.
Pour batter into prepared baking pan. Use spatula to smooth and spread batter evenly across pan. Sprinkle walnuts over the top.
Bake for about 55-60 minutes or until surface is browned and toothpick inserted comes out clean.