Preheat oven to 350°F. Line a 9x5 loaf pan with parchment paper.

Grate the zucchini with the large holes of a box grater, place it in a colander, sprinkle with a large pinch of salt, and let drain for 10 minutes. Put into a kitchen towel and squeeze until all the liquid is gone and the zucchini is very dry.

In the bowl of an electric mixer fitter with a whisk attachment, add the eggs and beat on high for 3 minutes. Add the maple syrup and almond milk and beat briefly to combine.

In a mixing bowl, whisk together the almond flour, tiger nut flour, flax meal, and baking powder. Turn the mixer to low and slowly add the flour mixture to the egg mixture.

Add the zucchini, feta, sundried tomatoes, and basil and fold in with a spatula. Scape into the prepared loaf pan and top with pine nuts and pumpkin seeds. Bake for 50 – 60 minutes or until golden brown and a toothpick inserted into the center comes out clean. If the top is browning too much, cover with a piece of foil.

Let cool in the pan for 15 minutes then remove to a wire rack to finish cooling.