Preheat oven fan-forced 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Lightly oil paper and pan to prevent the bread from sticking to it. Set aside.
Trim the zucchini ends, grate with a hand grater, wrap the grated zucchini in a towel and squeeze out all the water. This is a very important step to avoid overly moist bread. Measure 1 cup and place it in a large mixing bowl.
In the bowl containing the grated zucchinis, stir in maple syrup, applesauce, coconut sugar, almond milk, and vanilla. Set aside.
In another large mixing bowl, stir in almond flour, oat flour, arrowroot flour, baking powder, ginger, nutmeg, cinnamon, and salt.
Stir the zucchini liquid batter into the flour bowl and fold in chopped nuts halfway.
Transfer the zucchini batter into the prepared loaf pan. Smooth the surface with a spatula and gently tap the loaf pan a few times on the benchtop to remove any air stuck in the batter.
Bake for 70-80 minutes on fan-forced oven, center rack. You may have to add a piece of foil on top of the pan after 40 minutes to prevent the top from burning. If you are using the conventional baking mode, the bread will take longer to bake, approximately 15 more minutes.
Remove from the oven when a skewer inserted in the loaf come out clean or with a little crumb on it.
Cool 10 minutes in the pan, then pull out the pieces of parchment paper to unmold.
Cool on a rack for 3 hours before slicing.
Storage & freezing
Store in the pantry for up to 3 days or 5 days in the fridge.
Freeze the zucchini bread slices in an airtight container. Defrost slices the day before at room temperature.