Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the almond flour, baking soda, and salt until evenly combined.
In a large bowl, beat the eggs with honey until smooth and slightly frothy.
Add the melted coconut oil, vanilla extract, lemon zest, and lemon juice to the egg mixture and stir until well combined.
Fold the dry ingredients into the wet ingredients until just combined.
Gently fold in the grated zucchini, ensuring it is evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 38 to 42 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes.
Transfer the cake to a wire rack to cool completely before slicing and serving.