Someone asked me this question in the comments… The problem with almond flour is that it doesn’t absorb liquid as well as other kinds of flour. You might be able to substitute some of the flour for almond flour, however, I wouldn’t substitute the whole amount. You can try to substitute with other flours, though… Like spelt or einkorn if you’d like. You just want a kind of flour that can absorb some of the moisture of the zucchini.