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.Â 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!!!