Preheat the oven to 180C/ 350F and line a 2lb loaf tin with parchment paper. Also, Put the shredded zucchini in a clean cheesecloth and squeeze out as many liquids as you can.
In a large mixing bowl, place the egg and whisk it until fluffy.
Mix in almond flour, coconut flour, olive oil and water.
Mix in shredded zucchini, salt, pepper, onion powder, garlic powder, chilli powder, dry basil and baking powder.
Stir in mozzarella cheese and cheddar cheese.
Pour the bread batter into the loaf tin and bake for 30-35 minutes. Let it cool completely on a cooling rack before cutting.
Notes
I highly recommend squeezing out as many liquids as possible from the shredded zucchini; this will ensure your bread is moist but not wet.