It turned out to have more of a 'cake' consistency, but I think that if I had perhaps substituted low carb bake mix for some of the nuts, then it probably would have been more bread-like.
If you would prefer it as a 'cake', then add more Splenda for a 'sweeter' version.
Courgette (Zucchini) and Mixed Nuts Loaf
Makes 2 x 900g/2lb loaves
275ml/9fl oz sunflower oil
3 tbsp Splenda
350g/12oz courgettes (zucchini), grated
200g/7oz mixed nuts – ground (Brazils, pecans, hazelnuts, etc)
100g/4oz almond flour (ground almonds)
150g/5oz walnuts, finely chopped
1 tsp baking powder
2 tsp bicarbonate of soda
1 tsp ground cinnamon
Preheat the oven to 180C/350F/Gas 4. Grease and base line two 900g/2lb loaf tins with greased greaseproof paper. Measure all the ingredients into a large bowl and mix well to make a thick batter. Pour into the prepared tins. Bake in the oven for approximately 40 minutes, or until the loaves are firm and a fine skewer inserted into the centre comes out clean. Cool the cakes a little before turning out and leaving to cool completely on a wire rack. Store in the fridge and use within a week or freeze and defrost when needed.