Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking soda, baking powder, salt, and ground cinnamon.
In a large bowl, beat the granulated sugar, brown sugar, and eggs together until smooth and creamy.
Add the vegetable oil and vanilla extract to the sugar and egg mixture and mix until combined.
Stir the dry ingredients into the wet ingredients until just combined.
Fold in the grated zucchini and half of the sliced almonds.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Sprinkle the remaining sliced almonds evenly over the top of the batter.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.