Preheat the oven to 350 F / 175 C and line a 8×4 loaf pan with parchment paper.
In a mixing bowl, mash the ripe bananas with a fork. Add in the egg, honey, and coconut oil. Mix together and give it a stir.
Add in the grated zucchini. Give it a stir.
Next, add in the almond flour and mix until just combined. Sprinkle in the cinnamon, nutmeg, baking soda, and salt. Stir again to ensure the ingredients are well dispersed.
Pour into the lined loaf pan.
Bake for about 35-40 minutes. When the bread is done, it should feel firm and be golden brown on top. You can check by inserting a toothpick into the bread. If it is done, the toothpick will come out clean.
Let the bread cool before cutting. Enjoy a slice or two of this delicious almond flour zucchini bread!