So I’m obsessed with this recipe. Like seriously I’ve made these paleo chocolate chip zucchini squares sooo many times and can’t stop. I just used up the last of my zucchini from the garden to make this current batch and am going to have to start buying zucchini at the store again. Sad! I find it incredibly painful to purchase zucchini at the grocery store after the summer abundance. This recipe is from The Toasted Pine Nut. Another food blog that I can’t get enough of lately, FYI. Highly recommend checking it out. I followed the original recipe pretty close, just a few tweaks.
First of all, I have to say that it’s hard to believe that these paleo chocolate chip zucchini squares only have three tablespoons of sweetener in the entire recipe. Only three! I used honey but have used maple syrup in the past and the original recipe calls for agave. The over-ripe bananas add to the sweetness and of course the chocolate chips contribute as well. I used Lily’s Stevia Sweetened Baking Chips. Lily’s is my current favorite brand of chocolate. The brand has a neat little story, and they donate a percentage of their sales to children’s cancer research. Not a sponsored post; I just really like them!
To keep the recipe paleo, it uses almond flour and coconut oil. I added in unsweetened shredded coconut too. Another tweak of mine is adding in real vanilla extract. Real vanilla extract makes everything taste better, in my opinion. I also made the recipe in a 9×13 pan instead of a 9×9 to get more servings. The original recipe makes nine servings, and I got 20 servings out of a 9×13 pan. You can freeze any leftovers, by the way, but I doubt you’ll have any leftovers….These go excellent with a morning cup of coffee, along with your bacon and eggs.
- 2 very ripe bananas mashed
- 3 eggs
- 1 yolk
- 3 tbsp coconut oil melted
- 3 tbsp sweetener - honey maple syrup, agave all work
- 2 small or 1 medium zucchini shredded with excess liquid squeezed out use a dish towel
- 2 medium carrots peeled and shredded
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1 tsp real vanilla extract
- 1.5 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 cup sugar free chocolate chips - Lily's brand or use at least 70% dark chocolate. Reserve some for topping
- 1 cup pecans chopped, reserve some for topping
Preheat oven to 350 degrees
Lightly grease a 9x13 pan with coconut oil.
In a large mixing bowl (can mix by hand or use an electric mixer), mix bananas, eggs, egg yolk, melted coconut oil, and sweetener until well combined.
Next add in shredded zucchini and shredded carrot. Stir well.
Then mix in almond flour, shredded coconut, and vanilla.
Next add cinnamon, baking powder, salt, and nutmeg.
Finally stir in chocolate chips and pecans until just combined.
Pour batter into greased pan and then top with reserved chocolate chips and pecans.
Bake for 40 minutes, until lightly browned around the edges and set in the middle. Recommend turning halfway through cooking.
Let cool and then slice.