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Preheat oven to 180ºC. Line a 20 x 10cm loaf pan with non-stick baking paper.
Combine the flour, sugar, zucchini, oil, egg, vanilla and cinnamon in a large bowl.
Spoon the zucchini mixture into the prepared pan and smooth the surface. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
Cut the zucchini bread into thick slices. Spread with ricotta and drizzle with honey.