Preheat your oven to 350°F (175°C). Grease your loaf pan with cooking spray and line it with parchment paper, leaving an overhang for easy removal.

Prepare the flax eggs by mixing 2 tbsp of flaxseed meal with 6 tbsp of water. Let it sit for 5 minutes to thicken.

Shred the zucchini using a box grater or food processor. Place the zucchini shreds in a large bowl and use paper towels to squeeze out the excess water.

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

In another bowl, combine the flax eggs, vegetable oil, almond milk, vanilla extract, and maple syrup. Stir in the shredded zucchini until well combined.

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

Pour the zucchini bread batter into the prepared pan, spreading it out evenly. If you're adding chocolate chips or nuts, sprinkle them on top or fold them into the batter.

Bake for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and slightly crisp.

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Slice and enjoy! Serve your gluten-free zucchini bread warm, with a spread of vegan butter, or store it in an airtight container at room temperature for up to 3 days.