Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
In a large bowl, whisk together almond flour, coconut flour, ground flaxseed, baking powder, baking soda, salt, garlic powder, and dried Italian seasoning.
In a separate bowl, beat the eggs. Add the almond milk, melted coconut oil, and apple cider vinegar. Mix well.
Pour the wet ingredients into the dry ingredients and stir until combined.
Fold in the shredded zucchini until evenly distributed in the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
Slice into 12 even pieces and serve as sandwich bread or toast.