Preheat the oven to 350 degrees F, and grease two 3×5-inch mini loaf pans or one 9-5-inch loaf pan. (I like to line the pan(s) with parchment paper–like a sling–for easy removal.)
In a medium bowl, combine the almond flour, cinnamon, baking soda and salt. (Stir in any raisins, nuts or chips, if using) In another medium to large bowl, lightly beat the eggs with a fork. Whisk in the honey 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 two smaller pans or 30-35 minutes for one larger loaf pan, or until the center is just cooked through. 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.