Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with coconut oil or line it with parchment paper.
In a large bowl, whisk the eggs, honey, melted coconut oil, and vanilla extract until well combined.
Add the grated zucchini to the wet ingredients and mix until evenly incorporated.
In a separate bowl, combine the almond flour, baking soda, baking powder, ground cinnamon, and sea salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
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.
Remove the bread from the oven and let it cool in the pan for 15 minutes.
Transfer the bread to a wire rack and allow it to cool completely before slicing.