In a large mixing bowl, combine 1-¾ cup almond flour, 2 tablespoon coconut flour, 1 tablespoon baking powder, 1@ teaspoon salt, and 2 tablespoon grated parmesan cheese. Mix to combine.
Add 1 cup shredded zucchini and 2 ounces grated sharp cheddar cheese. Toss with flour mixture to coat.
Make a well in the center of flour mixture and add 2 eggs, 4 tablespoon melted butter, and ⅓ cup whole milk yogurt. Stir to combine.
Line a baking sheet with parchment paper. Scoop ¼ cup size scoops of dough onto baking sheet.
Bake at 374 for 20-25 minutes, or until lightly browned on top and center of dough is no longer wet.
Cool on a baking rack at least 10 minutes before serving.