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Preheat your oven to 350°F and prepare a half sheet pan by lining it with parchment paper.
In a blender, combine the zucchini, eggs, avocado oil, maple syrup, tahini, vanilla paste, cinnamon, salt, and brown sugar. Blend until the mixture is smooth.
Pour the blended batter into a large mixing bowl. Add the baking soda, baking powder, almond flour, oat flour, lemon juice, and coconut flour. Stir until there are no visible streaks.
Pour the batter into the prepared baking sheet. Sprinkle walnuts on one half and chocolate chips on the other half. If you prefer, you can use all walnuts or all chocolate chips.
Bake in the preheated oven for 30 minutes, or until the cake springs back when lightly touched.
Allow the cake to cool before slicing and serving.