Preparation Steps

• Position a rack in the center of the oven and preheat to 350°F. Line an 8x8-inch baking pan with parchment, leaving an overhang on two sides for easy lifting; lightly spray the paper.
• Using the fine side of a box grater, shred the zucchini. Gather the shreds in a clean kitchen towel or several layers of paper towels and squeeze firmly over the sink to remove as much moisture as possible. You should have about 1/2 cup shredded zucchini—if you have more, squeeze until reduced.
• Warm the almond butter for 10–15 seconds in the microwave or until very pliable so it mixes easily. In a large bowl whisk the eggs with the coconut sugar until the sugar begins to dissolve and the mixture is a bit glossy, about 30–45 seconds.
• Stir the warmed almond butter and vanilla into the egg-sugar mixture until smooth. Fold in the squeezed zucchini.
• In a separate bowl combine the almond flour, baking powder, salt, and cinnamon. Add the dry mix to the wet ingredients and stir just until no streaks of flour remain—avoid overmixing.
• Fold in the chocolate chips, reserving a tablespoon for the top if you like a decorative finish.
• Spread the batter evenly into the prepared pan, smooth the top, and sprinkle with the reserved chocolate chips. Bake on the center rack until the edges are golden and a toothpick inserted near the center comes out mostly clean (a few moist crumbs are okay), about 30–34 minutes.
• Remove the pan from the oven and let the bars rest in the pan on a wire rack for 10 minutes. Lift the parchment out and transfer bars to the rack; cool completely, then chill uncovered in the refrigerator 20 minutes to make slicing cleaner.
• Cut into 12 squares. If desired, sprinkle with a pinch of flaky sea salt before serving to heighten the chocolate flavor.