The Bojon Gourmet

Prepare Things
1 Position a rack in the center rack of the oven and preheat to 350ºF.
2 Line an 8x4 or 9x5-inch loaf pan with parchment paper on all sides, or rub the sides and bottom with softened butter or coconut oil. 
Make the Batter
4 Place a medium mesh strainer over a medium bowl and add the almond, oat/sorghum, sweet rice, and tapioca flours along with the baking powder, baking soda, salt, cinnamon, and nutmeg.
5 Push the flour mixture through the strainer to remove any lumps, adding back any bits that get caught in the strainer. 
7 Shred the zucchini on the large holes of a box grater or using the grater attachment of a food processor. Don't squeeze the moisture out of the zucchini.
8 Place the zucchini in a large bowl and add the brown sugar, oil, and eggs. Whisk until smooth and combined.
9 Add the sifted flour mixture to the zucchini mixture and stir with a soft spatula until smooth and combined.
10 Scrape the batter into the prepared loaf pan.
Bake
11 Bake the zucchini bread at 350ºF until a toothpick inserted near the middle comes out with a few moist crumbs, 50-65 minutes. My bake time for the sorghum flour version was 55 minutes, and 60 minutes for the oat flour version. Note that if using a non-metal pan, the bake time may be longer or shorter. 
12 Remove the loaf from the oven and let cool completely, about 2 hours and up to 1 day. Cut into slices and serve.
Storage
14 The loaf or cut slices can be stored, covered, at room temperature for up to 1 day, refrigerated for up to 5 days, or frozen for up to several months.