Preheat oven to 325. Line 9 by 5 loaf pan with two sheets of parchment paper to easily lift bread out or use silicone pan.

In a large bowl, combine the flours, baking soda, baking powder, cinnamon and salt. Whisk to combine.

Shred the zucchini using coarse holes on grader, both peel and flesh. Please shredded zucchini in a clean dish towel and squeeze out any extra moisture.

In a medium mixing bowl, combine the shredded zucchini, sugar, honey, yogurt, eggs, and coconut oil. Stir to combine.

Transfer the shredded zucchini and wet ingredients into the flour mixture. Fold until combined.

Pour batter into loaf. Bake for 60 to 70 minutes or until a wooden toothpick inserted in Center comes out with the few crumbs attached. Cool in pan for 10 minutes. Lift out of pan using parchment paper and cool on wire rack for another 10 minutes. Store at room temperature for up to 3 days.