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Stir the dry ingredients. Preheat the oven to 350°F (175°C). Add all almond flour, tapioca flour, coconut flour, baking soda, cinnamon, and salt to a large mixing bowl, then whisk together.
Remove liquid from grated zucchini. Squeeze the grated zucchini in a nut milk bag or kitchen towel to remove the excess water. It's important to squeeze very firmly to remove as much liquid as possible.
Stir the wet ingredients. In a separate mixing bowl add the eggs, applesauce, maple syrup, and apple cider vinegar, then whisk together. Add the grated zucchini to the wet ingredients and stir to combine.
Mix together. Pour the wet ingredients into the dry and stir until the batter is well mixed. Pour the batter into a greased 8.5 x 4.5-inch loaf pan.
Bake. Bake the zucchini bread for 50 to 60 minutes, until a toothpick comes out clean.