Preheat oven to 325 degrees.

Grease a 5” by 9” loaf pan with butter or gluten-free cooking spray. Cut a piece of parchment paper so that it goes down one side (but not the ends) of the pan, across the bottom and back up the other side extending over the sides by about 2 inches on each side. Grease that also (except the ends that extend over).

In a large mixing bowl beat the egg yolks until they have lightened in color to a lemony yellow (about 2 minutes). Add the zucchini, almond butter, almond meal, salt, honey or agave, cinnamon, nutmeg and baking powder and mix until well blended.

In a clean bowl with clean beaters whip the egg whites and cream of tartar until stiff peaks form.

Take a big spoonful of the beaten egg whites and mix well into the zucchini mixture. Fold the zucchini mixture into the egg whites until no more streaks of white appear. Fold in the walnuts.

Pour into the prepared pan and cook for 45 – 50 minutes until browned and puffy on top and firm in the center. Let cool in the pan for about 10 minutes. Remove bread from pan, discard parchment and allow the loaf to finish cooling on a rack.