Preheat your oven to 350°F (175°C). This ensures that the bread bakes evenly.

Grate the zucchini using a box grater or food processor. After grating, place the zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to prevent the bread from becoming soggy.

In a large mixing bowl, whisk together the eggs, melted coconut oil, and vanilla extract until well combined. This will help to incorporate air into the mixture, making the bread light and fluffy.

In a separate bowl, combine the almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, and salt. Whisk together until there are no lumps. This ensures that the leavening agents are evenly distributed throughout the flour.

Gradually add the dry ingredients to the wet ingredients, stirring gently with a rubber spatula until just combined. Do not overmix, as this can lead to a dense bread.

Fold in the grated zucchini until evenly distributed throughout the batter.

Pour the batter into a greased loaf pan, smoothing the top with the spatula. This helps to create an even surface for baking.

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. This indicates that the bread is fully cooked.

Once baked, remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This prevents the bread from becoming soggy on the bottom.