Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper and set aside.

Squeeze any excess moisture out of the shredded zucchini. Whisk together the almond flour, coconut flour, cassava flour, baking soda, and salt in a medium bowl.

In a separate bowl, add the eggs, honey, banana, coconut oil, and cinnamon. Blend with a spoon until combined. Add the dry ingredients into the wet and stir to combine. Fold in the zucchini.

Pour the batter into the loaf pan.

Bake for 40-50 minutes or until the loaf is set. Remove from the oven and let cool completely before serving.