Preheat your oven to 350°F (175°C) and grease an 8x4-inch loaf pan with coconut oil or non-stick spray.

In a large mixing bowl, whisk together the gluten-free flour blend, almond flour, sugar, baking powder, baking soda, cinnamon, and sea salt until free of lumps.

Grate the zucchini and squeeze out excess moisture using a kitchen towel. Set aside.

In the same bowl, add the prepared zucchini, eggs, melted coconut oil, honey, and vanilla extract. Fold gently to combine without overmixing.

Pour the batter into the prepared loaf pan and bake for 45-55 minutes, until a toothpick comes out clean.

Cool in the pan for 10-15 minutes, then lift out using parchment overhang to cool completely on a wire rack.

Once cooled, slice with a serrated knife and enjoy warm or at room temperature.