Preheat your oven to 350°F; grease and flour a 9" x 5" loaf pan and set aside.
In a large mixing bowl, combine the mashed bananas, date paste, mashed avocado, honey, eggs and vanilla extract. Mix vigorously with a whisk until well combined. Fold in the grated zucchini with a rubber spatula and set aside.
In a separate mixing bowl, combine the dry ingredients and mix well with a flat whisk until evenly combined. Add the chocolate chips and chopped walnuts and stir to coat. Add that to the wet ingredients and stir gently until well combined.
Transfer the batter to the prepared pan and spread evenly with a rubber spatula.
Place the pan in the preheated oven and bake for 75 to 85 minutes, or until the tops appear set and a toothpick inserted in the center of the loaf comes out almost clean.
Let the loaf cool in the pan for a few minutes and then push pieces of chocolate and walnuts into the top if desired, then let the loaf cool completely in the pan before unmolding and slicing, at least 2 to 3 hours.
Store leftovers in the refrigerator in an airtight container for up to a week.