Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the almond flour, baking soda, salt, ground cinnamon, and ground nutmeg.
In a large bowl, beat the eggs. Add the honey, melted coconut oil, and vanilla extract, and mix until combined.
Fold the dry ingredients into the wet ingredients until just combined.
Gently fold in the grated zucchini and chopped walnuts.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.