Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking soda, baking powder, salt, and ground cinnamon until well combined.
In a large bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and combined.
Add the dry ingredients to the wet ingredients and gently fold together until just combined, being careful not to overmix.
Fold in the grated zucchini and half of the sliced almonds.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Sprinkle the remaining sliced almonds evenly over the top of the batter.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack and let it cool completely before slicing.