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Preheat oven to 350 F and line an 8x4 inch loaf pan with parchment paper.
In a large bowl, whisk the eggs and add the shredded zucchini, mashed banana, maple syrup, lemon juice, and lemon zest. Stir to combine.
Add the almond flour, baking powder, baking soda, and sea salt, and gently stir to combine. Don't over-stir.
Pour into the lined loaf pan and bake for 50 minutes or until a toothpick inserted in the middle comes out clean. Let it cool down for at least 20 minutes and enjoy!
Store leftovers in an airtight container in a cool dry place for 2-3 days or in the fridge for up to a week.