I used to think baking anything with zucchini was so weird, and actually gross. Then I put my big girl panties on, tried it, and fell in love with it. Not only is zucchini high in anti oxidant and great for digestive health, it makes baked goods super MOIST, without the need for a ton of oil.
These paleo pumpkin zucchini bars are super simple to make, and my four-year-old loves making them with me. The bars are sweetened with one ripe banana and a little of my favorite Manuka honey from Wedderspoon. I find that a mix of banana and honey is the perfect amount of sweetness – definitely not too little and definitely not too much!
If you give this recipe a try (trust me, you need to), make sure to tag me on Instagram so I can see and repost! Leave a comment below and share your experience / tips / tricks with other readers.
WHAT DID YOU THINK?
Rate + Review
This afternoon I was looking for a recipe to use pumpkin, very ripe bananas and shredded zucchini that I had on hand and this recipe was what I needed. I did make some changes to make a Weight Watchers friendly recipe which turned out great. I used 1 1/4 cups of all purpose flour instead of almond flour, because that’s what I had in my pantry. I used a whole cup of pumpkin puree and left out the coconut oil. I used 3 T. of brown sugar sweetener instead of honey and low-calorie chocolate chips. Thank you for this recipe which was the basis for a delicious pan of low-calorie pumpkin zucchini bars. Happy Thanksgiving!
I’m so happy it turned out well for you, Mary! Thank you so much for your review, and for sharing your modifications as well. 🙂
Is there a substitute for the banana? I don’t have one on hand. Thanks!
you can try 1/2 cup apple sauce. i haven’t tested it to confirm, but that would be my first substitute to try!
AMAZING! Can’t wait to make this this weekend!
Can’t wait to try this! Just a rough idea, how big should the zucchini be?
Hi! just a small/medium size, not a giant one! once it’s shredded and moisture soaked out, it’s about 1/2 cup ❤️ hope