Line a baking dish that fits your slow cooker with parchment paper. Grease the parchment paper with the olive oil.

In a bowl, mix the almond flour, coconut flour, cinnamon, baking powder, and sea salt.

Add the whisked eggs, butter, erythritol, and zucchini.

Stir well to combine. Pour the mixture into the prepared baking dish. Place the baking dish in the slow cooker.

Cover and cook on HIGH for 4 to 5 hours or until a toothpick inserted in the center of the bread comes out clean.

Sprinkle with powdered erythritol sweetener, if desired.