In a large bowl, beat the eggs with a fork or whisk.
Mix in the melted butter, coconut oil, and grated zucchini.
Add the almond flour to the wet ingredients and mix until it's a dough-like consistency.
Pour into the prepared pan and bake in the preheated oven for 45-50 minutes or until the edges begin to turn golden brown and a toothpick inserted in the center comes out clean. For zucchini muffins use a muffin tin instead.
Let cool on a wire rack until the bread is room temperature.
Whipped Honey Butter Instructions
Place cold butter and honey in a mixing bowl. Whip until creamy and fluffy.
Store any honey butter leftovers in the fridge.
Notes
Store leftovers in an airtight container in the fridge.
If you're cooking at a high altitude, add another egg for moist, fluffy bread.