Paleo Pumpkin Zucchini Bars with Chocolate Chunks make the perfect healthy gluten free snack. Best of all, they’re refined sugar free and will still satisfy that sweet tooth craving!
What do you do when you have a ton of zucchini to use up? That was my dilemma back in July and August when I was swimming in zucchini. I made a ton of zoodles like these Teriyaki Chicken Zoodles Kung Pao Chicken Zoodles, and this Lasagna Skillet Zoodles.
And then I made breakfast cookies along with these Paleo Pumpkin Zucchini Bars which I can finally share from the summer.
They’re soft, fluffy and the perfect way to use up the rest of any zucchini. Plus they’ve got a hint of fall with the hint of pumpkin.
The pumpkin and zucchini make these super soft and moist and I love that I get to sneak in some healthy veggies for my family.
Paleo Pumpkin Zucchini Bars with Chocolate Chunks
The best part about these bars is how easily they come together. Just ONE bowl and NO mixer.
Since they’re made with almond flour and almond butter, they’re also paleo-friendly.
Bonus that they’re refined-sugar free and sweetened up with banana and maple syrup syrup instead. The touch of pumpkin and pumpkin pie spice is just enough to set a cozy fall tone without being too overbearing.
Finally, a sprinkle of chopped nuts and chocolate chunks for good measure. Or, feel free to swap out the chocolate for some dried fruit instead.
These bars can easily be made ahead of time as a healthy and delicious breakfast with your morning cup of java — or toss a few of these into your lunchbox to enjoy throughout the day.
These pumpkin bars with chocolate chunks are so moist and delicious, you won't believe they are paleo! Rich pumpkin flavor baked into a bar with chocolate, walnuts, and zucchini for moisture, these healthy bars are a must try!
- 2 large overripe bananas mashed
- 2 large eggs room temperature
- 2 Tablespoons almond butter slightly melted
- 2 Tablespoons pure maple syrup
- 1 Tablespoon canned pumpkin puree not pumpkin pie filling (or can use unsweetened applesauce)
- 1 teaspoon pure vanilla extract
- 1 cup almond flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3/4 cup finely grated zucchini
- 1/3 cup paleo-friendly chocolate chunks + 2 tablespoons for topping
- 2 Tablespoons chopped walnuts
- Preheat oven to 350 F. Line an 8x8 square baking pan with parchment paper, leaving a slight overhang; set aside.
In a large bowl, using a fork, mash the banana then beat in the eggs until combined. Add almond butter then maple syrup and continue whisking until smooth. Mix in pumpkin puree and vanilla until combined.
Sift in the almond flour, baking soda, pumpkin pie spice, and salt and stir until just combined. Fold in the grated zucchini and 1/3 cup chocolate chunks
Spread evenly into prepared pan and top with walnuts and additional chocolate chunks (if desired). Bake for 26-32 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool on wire rack for 20 minutes, then remove from pan using the parchment paper and enjoy warm or allow to cool completely.
More healthy breakfast recipes:
Chocolate Chip Zucchini Bars – Chocolate Covered Katie
Zucchini Pie Bars – Crazy for Crust