Preheat oven to 350 degrees. Shred zucchini and wrap in a couple of paper towels to absorb excess water.
Mix together butter, brown sugar, honey, eggs, and vanilla.
In another bowl, mix together flour, zucchini, sea salt, baking powder, baking soda, ginger, and nutmeg.
Mix wet with dry then mix in lemon zest.
Transfer to a small loaf pan (greased or nonstick) and spoon lemon curd across center of batter.
bake for about 50 minutes or until a toothpick inserted into the center of loaf comes out clean. Serve warm as-is or with butter or more lemon curd (my preference), if you like.