Cook the zucchini in a large skillet over medium heat with the coconut oil, shallot, sea salt, and pepper, until very tender, about 10-15 minutes. Add the chicken broth and continue to cook for another 5 minutes or until the soup is warm throughout. Remove from the heat and transfer to a food processor. Puree until smooth. Divide into serving bowls and serve warm, garnished with almonds, tarragon, and lemon zest.