Preheat the oven to 400 F and line an 8x8" baking pan with lightly greased parchment paper.

Slice the ends off of the zucchini and shred with food processor or grater. Place in a bowl and lightly salt. Allow to sit for 5 minutes to draw out the moisture. Squeeze out all of the liquid with a nut milk bag or clean dish towel. The zucchini should be dry.

Add the eggs, mashed banana, maple syrup, coconut oil, and vanilla extract to the bowl with the zucchini and mix well.

Pour in the almond flour,  oats, coconut flour, cinnamon and baking powder and stir well to combine. Gently fold in the chocolate chips. The batter will be fairly thick.

Transfer to the baking pan and evenly press down. Bake in the preheated oven for 20-30 minutes or until baked through and the edges are crisp (my oven runs hot and tends to bake up in less time, so check your cook time often).

Remove from the oven and allow to cool in the pan for about 10 minutes before removing. Allow to cool before slicing into 9 slices.

Serve fresh or store in the fridge for 3-4 days. You can freeze the bars for up to 1-2 months.