Preheat the oven to 350 degrees F. Cut a piece of parchment paper to line a small loaf pan so that there is an overhang. This will allow you to remove the bread easily from the pan. Spray lightly with coconut oil spray and set aside.
Using a box grater, grate your whole zucchinis and place them into a fine-mesh strainer set inside a large bowl. Lightly press and squeeze the water out with your hands. Allow the zucchini to sit and drain while you make the batter.
In a large bowl, whisk the eggs, swerve, and vanilla extract. Then, add the almond flour, poppy seeds, lemon zest, kosher salt, and baking soda. Use a rubber spatula to fold and combine all of the ingredients.
To ensure the zucchini is thoroughly dry, place the contents into a clean kitchen towel and wring out the excess liquid. Add the zucchini to the batter and fold to combine.
Pour the batter into the prepared lined loaf pan. Bake in a preheated oven for 45-50 minutes until a cake tester inserted into the center comes out clean.
Allow the bread to cool in the pan for 30 minutes before removing it from the pan to cool completely. When ready to serve, slice into 8 equal-sized slices.