Preheat oven to 350°F (175°C). Lightly grease an 8x8 inch baking pan. Squeeze excess moisture from the shredded zucchini using a clean kitchen towel. You should have about 1 1/2 cups of squeezed zucchini.

In a large bowl, whisk together the eggs, walnut oil, Swerve Brown, and vanilla extract until well combined and smooth.

In a separate medium bowl, combine the almond flour, whey protein powder, cinnamon, remaining 1/2 tsp salt, and baking powder. Whisk until evenly mixed.

Add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the squeezed zucchini.

Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the bars cool completely in the pan on a wire rack before cutting into squares and serving. This allows them to firm up.