Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Grate zucchini. Set aside.
In a large mixing bowl, add eggs and whisk. Then add maple syrup, baking powder, baking soda, vanilla extract, cinnamon and salt. Whisk well until combined.
Add zucchini and almond flour (don’t forget to skim the top of measuring cup with a knife). Mix gently with spatula to combine.
Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.
Remove bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Holding onto the flaps of parchment paper remove bread from a loaf pan and let it cool off for another 30-60 minutes before slicing with sharp serrated knife.