Ingredients

The following ingredients have 9 Servings
  • 2 ripe bananas, mashed
  • 3 eggs + 1 yolk
  • 3 tablespoons coconut oil
  • 3 tablespoons agave nectar
  • 1 zucchini, shredded and excess liquid squeezed
  • 1/2 cup shredded carrot
  • 1 cup blanched almond flour
  • 1 1/2 teaspoon cinnamon
  • 2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon nutmeg
  • 1 cup chocolate chips
  • 1/2 cup chopped pecans

Instruction

  • Preheat oven to 350F.
  • First, mash your banana in a large bowl.
  • Add the eggs, agave, and coconut oil and whisk everything together until combined.
  • Grate the zucchini and place it in the center of a cheese cloth or thin, clean dish towel. Squeeze out as much excess moisture as you can.
  • If you’re grating your own carrot too, you may want to consider patting it dry, or squeezing out any excess moisture. I bought pre-shredded carrot at the store, so it was pretty dry.
  • Whisk in the zucchini and carrot shreds.
  • Add the almond flour, cinnamon, baking powder, sea salt, and nutmeg. Whisk everything together until combined.
  • Fold in the chopped pecans and chocolate chips, reserving some to sprinkle on top.
  • Line a square bread pan with parchment paper.
  • Pour the batter into the lined pan and spread out evenly.
  • Sprinkle the top with additional chips and pecans.
  • Bake for 40 minutes, until the top is golden brown.
  • Allow it to cool in the pan for five minutes.
  • Pull the edges of the parchment paper, lift the bars out and place on a cutting board to put into squares.