Preheat oven to 350° and line a pie plate or 8x8 pan with parchment paper.
In a large bowl, mash bananas until as smooth as desired. Not all the chunks will be gone.
Add the zucchini, egg, almond butter, and vanilla and still well.
Add in the cinnamon, coconut, almond flour, and salt. Stir until full combined.
Pour into prepared dish and bake for 25 minutes or until lightly browned and center is set. Keep in the fridge.