Preheat and prep pan: Preheat oven to 350°F. Line an 8x8 pan with parchment paper and non-stick spray.

Whisk eggs and syrup: Whisk together 2 large eggs and 0.5 cups maple syrup in a large bowl.

Add wet ingredients: Whisk in 0.5 cups coconut oil, 0.3 cups almond butter, and 1 teaspoons vanilla extract.

Mix dry ingredients: In a separate bowl, mix 1 cups almond flour, 0.3 teaspoons baking soda, 0.3 teaspoons salt, and 0.7 cups unsweetened cocoa powder.

Combine: Add dry ingredients to wet ingredients and stir until combined.

Add zucchini and chocolate chips: Fold in 1 cups finely shredded zucchini, squeezed dry and 0.5 cups chocolate chips, plus more for topping.

Pour into pan: Pour batter into the prepared pan and top with extra chocolate chips if desired.

Bake: Bake for 26 minutes

, or until a toothpick comes out clean.

Cool: Let cool completely before cutting.

Store: Store in the fridge to keep them fudgy.