5 from 1 vote

Paleo Pumpkin Zucchini Bars

 October 3, 2019

PALEO PUMPKIN ZUCCHINI BARS - INGREDIENTS1 1/4 cups almond flour1/2 cup pumpkin puree 1 egg (or sub for 1 flax egg)2 tb pumpkin pie spice1 zucchini, shredded1 ripe banana, mashed2 tb coconut oil, melted3 tb Wedderspoon Manuka honey1 tsp vanilla extract1 tsp baking powder1/2 tsp sea salt1/2 cup dairy free chocolate chips + an additional 1/4 cup for the topping

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.


5 from 1 vote
Nicole Modic
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  • 1 1/4 cups almond flour
  • 1/2 cup pumpkin purée 
  • 1 egg (or sub for 1 flax egg)
  • 2 tbsp pumpkin pie spice
  • 1 zucchini, shredded
  • 1 ripe banana, mashed
  • 2 tbsp coconut oil, melted
  • 3 tbsp Wedderspoon Manuka honey
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup  dairy free chocolate chips + an additional 1/4 cup for the topping


  • Preheat oven to 350.
  • Line an 8x8 baking pan with parchment paper (grease the inside so that the parchment paper sticks).
  • In a large bowl, mash the banana.
  • Add the pumpkin puree, egg, honey, coconut oil, and vanilla.
  • Whisk everything together well.
  • Grate the zucchini, and use paper towels to squeeze out excess liquid.
  • Next, add the zucchini, almond flour, baking powder, sea salt, and pumpkin pie spice, and mix together well.
  • Gently fold in the chocolate chips.
  • Pour batter into the pan and use a spatula to make sure the batter is spread evenly.
  • Sprinkle a few extra chocolate chips on top.
  • Bake for 40-42 minutes or until a toothpick comes out clean. Remove from oven and let cool.
  • Slice into 12 squares and devour!
  • Store in the fridge in an airtight container for up to one week.

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!



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  1. Wow these are AMAZING. Soft, light texture with just the right amount of sweetness. I made the recipe into 2 mini loaves: one with chocolate chunks and one without. Nicole, your recipes are incredible, I am obsessed with your site. Thank you so much! I cannot wait to make more of your treats!

    • I am so thrilled that you enjoyed this recipe, Akayla! Thank you so much for making it and for leaving such a kind review!

  2. 5 stars
    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. 🙂

    • you can try 1/2 cup apple sauce. i haven’t tested it to confirm, but that would be my first substitute to try!

    • 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