Add the eggs, dates, oil, and water to a blender and blend on medium low until the date pieces are very fine. Do not over blend the eggs.
Add blended wet mixture to dry ingredients along with lemon juice, zucchini, and walnuts. Mix until thoroughly combined.
Grease a 2 pound loaf pan with ghee and pour in the zucchini mixture. Bake for 1 hour or until a toothpick comes out clean. Transfer the pan to a cooling rack and let cool for 45 minutes before slicing.
Notes
Note: Make sure to give the bread time to cool. Otherwise you might experience some crumbling. The cooling time allows the bread to all bind together like it should.Note: If you are nut free, you can substitute cassava flour for almond flour 1:1 and add a 1/2 cup of milk of choice.