Preheat oven to 350°F and grease a 9x5-inch loaf pan.
In a large bowl, whisk together the flour, almond meal, baking powder, cinnamon, nutmeg, and salt. Set aside.
In the bowl of a food processor, pulse together the raisins and walnuts until a paste forms. Add the eggs, oil, and honey and pulse until combined.
Stir the raisin mixture into the flour mixture until just a few streaks of flour remain. Fold in the zucchini.
Transfer the batter into the prepared pan and bake for 45 to 55 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Notes
Gluten-free version: Substitute the flour with Bob's Red Mill organic all-purpose gluten-free 1-to-1 baking flour, use gluten-free baking powder, and increase the baking time to 55 to 65 minutes. Gluten-free version = 2814 calories.Pro tip: Use the same measuring cup as the oil to measure the honey. The honey won't stick and will just slip right out!