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Preheat your oven to 425F.
Lightly coat baking tin with coconut oil spray.
In a large bowl, combine the flours, baking soda, baking powder, salt, and cinnamon.
Once combined, add the chocolate chunks and coat them well with flour.
In medium-sized, mash your banana with a fork.
Whisk in the zucchini, melted oil or butter, brown sugar egg replacement, vanilla and almond milk.
Add the flour mixture to banana mixture and stir with a wooden spoon to well combine.
You can now dollop/pour the batter into your greased/parchment-lined baking tin.
Bake for 5 minutes at 425F and then for 50 minutes at for 350F.
Cool for 5 minutes in the baking tin and remove and cool completely on the wire rack.