Preheat oven to 350 F. Line an 8x8 inch pan with parchment paper.
Squeeze water out of shredded zucchini using a dish towel. Don't skip this step!
Add egg, tahini (if you want less of a tahini flavor you can use 1/2 cup of nut butter of your choice and 1/2 cup of tahini), maple syrup, PurDate date sugar vanilla, and cocao powder (you can use cocoa powder but cocao is healthier) to the bowl with the zucchini.
Add coconut or almond flour, baking soda, salt and coconut oil into the mixture. Fold in chocolate chips if desired.
Pour into greased pan and bake for 30-35 minutes until the brownies are a fudge like consistency. Cool completely before eating so that the brownies stay together.