The best low carb, gluten free, and dairy free recipe for chocolate chip zucchini squares! Super easy and delicious! You need this in your life!!
After we graduated college, Jaryd and I went on a six week long cross country road trip. In Detroit I got the most amazing fresh out of the oven zucchini carrot baked good. I loved it so much that I emailed the shop owner the next day and asked for the recipe. She declined.
I get it, I get it. She wanted to keep that baby close to her vest because it was really delicious and she knew one day I would become a food blogger and would tell everyone about it. Mwahaha. At the time I was less understanding and Jaryd was forced to coexist with me in a car for at least 30 minutes while I yapped about the café lady not sharing her damn recipe.
I’m over it. Why? Because I gots my own recipe, B! Yeah you heard me. I’m doing my own thang, I don’t need your stinkin’ recipe. Keep walking. What? I need to improve my trash talk?
I loove these squares stuffed with zucchini, carrot, pecans, oh and the most amazingly large chocolate chips I could find. What I love most about these is they are 100% appropriate for breakfast. They have VEGGIES in them and the little specs of green and orange shine through and make you feel like a BAWSE as you drink your coffee and run out the door.
So let’s get to it and make some Chocolate Chip Zucchini Squares!
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 and squeeze out as much excess moisture as you can. This is seriously my least favorite part because my zucchini is always straight from the fridge and the liquid that comes out makes my hands frigid (insert crying/whining face). Ok, vent over.
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 for sprinkling on top.
Line a square bread pan with parchment paper. I like using parchment paper because then you can just pull it up from the pan, and not worry so much about the whole “will it get stuck” dilemma.
Sprinkle the top with additional chips and pecans.
Bake for 40 minutes, until the top is 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.
- 2 ripe bananas, mashed
- 3 eggs + 1 yolk
- 3 tablespoons coconut oil
- 3 tablespoons agave nectar
- 1 zucchini, shredded and excess liquid squeezed
- ½ cup shredded carrot
- 1 cup blanched almond flour
- 1.5 teaspoon cinnamon
- 2 teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon nutmeg
- 1 cup 60% cacao dark chocolate chips
- 1 cup pecans, chopped
- 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.
Enjoy!! xo
Would this work with spelt flour?
I don’t have too much experience with spelt flour, but it should work! Maybe start with less flour and add more as you feel like it needs. Let me know how you make out!! xo
These look delicious! Zucchini makes everything better in my opinion!
Agreed!! Love the green specs in there! xo
Looks like you forgot to add chocolate chips & pecans to the ingredient list. And, what size is your pan? Thanks!
eek!! sorry about that! I updated the recipe. thank you so much for telling me! the pan is 9×9! let me know how you make out!! xo
Hey Lindsay, excited to try this out! I didn’t see info re amounts for chocolate chips or nuts? I just added them – but might want to highlight that unless you left that out on purpose! They are cooking – excited to dive in!
Hi Tessa!
So sorry about that! I updated the recipe. Thanks so much for letting me know! xo
Hi Lindsay! Thanks for the pan size. Just made these delicious little things yesterday and WOW!!! My hubby had 3 right out of the pan. Can’t wait to make them for some holidays parties. Great recipe! Thanks so much!
Hi! Just made the recipe and they are perfectly moist and delicious! Carefull with the calories, this number is not right! I think is was the double when I calculate it with MyFitnessPal.
Thank you for the all your great recipes !
Yikes! Thanks for letting me know! I re-entered the ingredients and have updated the nutrition facts. I must have left some out before! So sorry about that! I’m glad you like them!!
Yes I just messaged about this! Is the calorie per square listed correct? It says 494….
Hi is the per serving nutritional information per square or for the whole pan?
Thanks!
Christy
Hi! The nutrition is per square 🙂
Hey Lindsay… LOVE your recipes!!
I was wondering if these would freeze well. Would love to make a whole bunch and store in freezer….
Let me know, thanks!
Thanks so much!! I’m sure they’ll freeze well! Let me know how you make out!! xo
They look delicious however, there is NOTHING low-carb about this recipe….
Hi Juliet,
All my recipes are lower carb and low glycemic, however they’re definitely not keto or atkins if that’s what you’re looking for. This recipe, using almond flour is a lower carb option when you compare it to other recipes using a white or wheat flour.
Best,
Lindsay
Can’t wait to make these! How would you recommend storing them? And for how long? Thank you!!!
Hi Jess!
Ah, I hope you love them!! They can store for about a week in an airtight container in the fridge 🙂
Enjoy!! xo
Hey!! I love your stuff and just made these! Is that accurate that there are 494 calories per serving though?!?!
Hi! So I just re-ran the ingredients in the calorie counter and it is a bit less – about 429. The ingredients are pretty dense – it’s made mostly of almonds and bananas which are both higher in calories. Also, it’s for 9 squares which I found to be large squares. So, you can always cut them smaller! Hope you love them! xo
Have a bunch of fresh zucchini and I wanted to make these but don’t have any carrots. Do you think it will be ok just to leave them out?
HI Samantha!
Yes, you definitely just leave out the carrots! Enjoy!! xo