Preheat oven to 325 degrees Fahrenheit.

Grate zucchini. Place on paper towel in bowl. Gently press some of the water out (it doesn't have to be totally dry - a bit of moisture is good - just the excess!)

In a separate bowl, sift together flour, cocoa, baking soda, baking powder, salt

In a separate bowl, whisk eggs. Add sugar, combined until mixed.

Fold in mashed banana, lentil puree, zucchini vanilla, and espresso to the egg/sugar mixture.

Slowly add the dry ingredients into the wet ingredients in portions.

If your mixture is a bit dry - it may be because you squeezed a bit too much water from the zucchini! I had to add a splash of water to mine.

Fold in chocolate chips.

Put mixture into a sprayed or buttered 9X9 pyrex dish.

Bake for ~30-40 minutes, or until cooked in the center.