Ingredients
- 1 ¼ cups almond flour
- ½ 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
- ½ tsp sea salt
- ½ cup dairy free chocolate chips + an additional 1/4 cup for the topping
Instructions
- 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. Enjoy!!!
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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