Go Back


5 from 1 vote
Nicole Modic
Print It Pin It


  • 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!