Preheat the oven 350F. Line a 8×8-inch baking pan with parchment paper. Set aside.
Shred the zucchini. I use the smaller side of a cheese grater. Next place the shredded zucchini between two paper towels and press out as much water as possible. Set aside.
In a mixing bowl, mash the banana. Next add the eggs, maple syrup, coconut oil and vanilla.
Add all the dry ingredients- coconut flour, almond flour, cinnamon, baking soda, nutmeg, and salt, then stir until evenly combined.
Stir in the shredded zucchini, then fold in 1/4 cup of the dark chocolate chips. Pour the batter into the pan. Sprinkle the dark chocolate square chunks on top. You can also use a handful of dark chocolate chips or chocolate of your choice.
Bake for 30 to 35 minutes. When the toothpick comes out clean from the center it is done. Remove from the oven and let cool on a wire rack for 30 minutes. (If you can wait that long…I myself could not. 😉
You could also make these up in cupcake tins for easy portion sizes.