1. 1. Preheat oven to 350F.  Line a 9×5 loaf pan with parchment paper and oil the sides. May use an 8×4 loaf pan for denser bread.
   2. Sift together the almond flour, coconut flour, salt, baking powder, and cinnamon in a large mixing bowl; stir in sugar and mix until combined. Set aside.
   3. Grate the zucchini onto a plate or bowl. Press the grated zucchini with a paper towel to extract as much water out as possible. Or place zucchini in a towel and squeeze out water. Set aside.
   4. In another bowl, whisk or blend together eggs, milk, and orange juice.
   5. Add the wet ingredients to the dry ingredient bowl and mix together. If batter seems too dry, add a touch more milk.
   6. Stir in the melted coconut oil and vanilla. Lastly, fold in the grated zucchini.
   7. Pour the batter into a loaf/bread pan. The batter will be thick due to coconut flour, evenly spread batter into loaf pan using a spatula. Place thinly sliced orange slices on top.
   8. Place in oven on center rack and bake for 1 hour and 10 minutes to 1 hour and 20 minutes.
   9. Check for doneness at 1 hour by inserting toothpick into center of bread, when comes out clean, the bread is baked through. Depending on the oven, the bread could take up to 1 hour and 25 minutes to bake. If edges become darker brown, cover with foil and bake until center of bread is set.
   10. Remove from oven and let cool. Spread the optional glaze on top before slicing, or skip and slice as is.

FOR THE OPTIONAL GINGER GLAZE

1. Combine all glaze ingredients together in a small bowl and whisk until smooth. See post for link to sugar free powdered sugar option.
2. Drizzle glaze on top of entire bread before serving or on each individual piece.
3. Store in fridge if not using all glaze at once. If using coconut oil, warm the glaze in microwave slightly to liquify glaze from solidifying in cool fridge.