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

Grate the zucchini using a box grater or food processor. Place the grated 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 butter, applesauce, and vanilla extract until well combined. The eggs provide structure and moisture to the bread.

In a separate bowl, combine the almond flour, coconut flour, baking powder, baking soda, cinnamon, salt, and erythritol. Whisk until there are no lumps. This ensures even distribution of the leavening agents and sweetener.

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.

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

Pour the batter into a greased 9x5 inch loaf pan, smoothing the top with a spatula.

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven.

Once baked, allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps maintain its structure.