Prep: Preheat the oven to 350°F. Lightly grease an 8×4 inch loaf pan with coconut oil, and line it with a parchment paper sling so the paper drapes over two sides. This will allow the bread to easily lift out of the pan.
Whisk the dry ingredients: In a large mixing bowl, whisk together the gluten free baking flour, almond flour, cane sugar, baking powder, baking soda, cinnamon, and salt.
Strain the zucchini: Place your shredded zucchini on a large paper towel and wrap the paper towel around the zucchini so it completely encapsulates it. Lightly squeeze the zucchini a couple of times to remove excess water.
Mix the batter: Add the zucchini, eggs, coconut oil, honey, and vanilla to the mixing bowl. Fold everything together until combined.
Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 45-55 minutes, or until a toothpick comes out clean. Let the bread cool for at least 10 minutes prior to lifting out of the pan, then let it cool on a wire rack for 10-15 minutes before serving. Enjoy!
You can add ½ cup mix-ins like chocolate chips or chopped walnuts. Just fold into the batter before transferring it to a loaf pan.
A 9×5 inch bread pan works great for this recipe, too!
Your baking time will vary depending on the loaf pan you use. Ceramic and glass pans may take a little longer to cook.