Go Back
Paleo Chocolate Chip Zucchini Squares
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Delicious, moist paleo chocolate chip zucchini squares made with almond flour, honey, coconut oil, bananas, and stevia sweetened chocolate chips!
Course: Easy
Cuisine: Dessert
Servings: 24
Calories: 129 kcal
Author: Emily
  • 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
  1. Preheat oven to 350 degrees
  2. Lightly grease a 9x13 pan with coconut oil.
  3. 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.
  4. Next add in shredded zucchini and shredded carrot. Stir well.
  5. Then mix in almond flour, shredded coconut, and vanilla.
  6. Next add cinnamon, baking powder, salt, and nutmeg.
  7. Finally stir in chocolate chips and pecans until just combined.
  8. Pour batter into greased pan and then top with reserved chocolate chips and pecans.
  9. Bake for 40 minutes, until lightly browned around the edges and set in the middle. Recommend turning halfway through cooking.
  10. Let cool and then slice.
  11. Enjoy!
Recipe Notes

Net carbs = 6.5 g