Paleo Pumpkin Zucchini Bars
Ingredients
-
1 ¼
cups
almond flour
-
½
cup
pumpkin purée
-
1
unit
egg (or 1 flax egg)
-
2
tbsp
pumpkin pie spice
-
1
unit
zucchini, shredded
-
1
unit
ripe banana, mashed
-
2
tbsp
coconut oil, melted
-
3
tbsp
Wedderspoon Manuka honey
-
1
tsp
vanilla extract
-
1
tsp
baking powder
-
½
tsp
sea salt
-
½
cup
dairy free chocolate chips
-
¼
cup
dairy free chocolate chips (for topping)
Instructions
- Preheat the oven to 350°F.
- Line an 8x8 baking pan with parchment paper and grease it.
- In a large bowl, mash the banana.
- Add the pumpkin puree, egg, honey, coconut oil, and vanilla, then whisk well.
- Grate the zucchini and squeeze out excess liquid with paper towels.
- Mix the zucchini, almond flour, baking powder, sea salt, and pumpkin pie spice into the batter.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared pan and spread it evenly.
- Sprinkle extra chocolate chips on top.
- Bake for 40-42 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool before slicing into 12 squares.
Nutrition Facts (estimated)
Servings
12
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
3g
Sodium
100mg
Cholesterol
20mg
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