Preheat the oven to 350F and line a 9 x 9 square metal pan with parchment paper.
Trim the zucchini and cut it into 2” pieces.
Add the zucchini, eggs, hemp seeds, walnuts, oil, salt, date caramel, sugar, and cocoa powder to a blender. Pulse until smooth.
Add the vanilla, lemon juice, and baking soda, and blend again.
Stir in the flour, then add ½ cup chocolate chips. Stir until just combined.
Pour the batter into the prepared pan and sprinkle the reserved chocolate chips on top.
Bake for 45-50 minutes, so the top springs back when you press lightly into it. Cut into slices and serve.
