Preheat the oven to 350℉, and grease two 3×5-inch loaf pans or one 9-5-inch loaf pan. (I like to line with parchment paper for easy removal.)
In a medium bowl, combine the almond flour, cocoa powder, cinnamon, baking soda and salt. (Stir in any nuts or chips, if using.) In another medium to large bowl, lightly beat the eggs with a fork. Whisk in the honey or maple syrup and the oil, and then stir in the zucchini. Add the dry ingredients to the wet ingredients, and mix until thoroughly combined.
Transfer the batter to the prepared pan(s), and bake for 28-30 minutes for the 3×5-inch pans, adding approximately 5 minutes for a 9×5-inch loaf pan. All ovens vary, so check a few minutes early and add extra time, if needed. The loaf will feel firm yet a little springy when pressed in the center. If it feels mushy when pressed, bake a little longer and then check again. Cool for 5 minutes in the pan before removing to a rack to cool completely.