Enjoy a healthy paleo treat bursting with nutrition from two vegetables and a fruit! These pumpkin zucchini banana bars are naturally sweetened and made with almond flour.
While I don’t follow the paleo diet, I definitely like roughly following it’s guidelines when it comes to dessert like with these paleo pumpkin zucchini banana bars. When I can and it works in the recipe, I prefer using maple syrup or banana to sweeten!
These paleo pumpkin zucchini banana bars are made with almond flour and the rest of the ingredients are probably already in your pantry. Adding zucchini to anything whether that’s pancakes, bread, or muffins gives it such a nice texture. Combining pumpkin puree, zucchini and banana in this bar recipe adds more fiber, potassium, magnesium and vitamin C and A per bite!
Zucchini is such an underrated vegetable that has so much nutrition to offer and super versatile. I kid you not that I eat zucchini noodles either with marinara sauce or in a salad like this at least two times a week!
If you follow me on Instagram than you know that I will put pumpkin into just about anything and it doesn’t matter the time of year! I do that because I love the taste, but also because it adds nutrition and texture. You can also substitute pumpkin puree in recipe that use oil, butter, or eggs to make that recipe compliant if you’re avoiding those foods.
Check out this blog post for over 80 pumpkin recipes that are dietitian approved and fit a wide variety of diets, including paleo, gluten free and dairy free.Print
Absolutely delicious and packed with two vegetables and a fruit, these pumpkin zucchini banana bars are a fun way to incorporate zucchini when it’s in season! They are especially delicious in the morning with a cup of coffee too!
- 1 cup almond flour
- 1 ripe banana, mashed
- 1/2 cup pumpkin puree
- 1 zucchini, shredded and excess liquid squeezed
- 1 egg
- 3 tbsp. coconut oil
- 3 tbsp. maple syrup
- 1.5 tsp. pumpkin pie spice
- 2 tsp. baking powder
- ½ tsp. sea salt
- ½ tsp. nutmeg
- 1/2 – 1 cup chocolate chips* (optional and when added the recipe is no longer paleo)
1. Preheat oven to 350 F degrees.
2. Mash the banana in a large bowl. Add the egg, maple syrup, pumpkin puree, and coconut oil.
3. Whisk everything together until combined.
4. Grate the zucchini and squeeze out as much excess moisture as you can using a paper towel or dishcloth.
5. Whisk in the zucchini & add the almond flour, pumpkin pie spice, baking powder, sea salt, and nutmeg. Whisk everything together until combined.
6. Fold in the chocolate chips.
7. Pour the batter into parchment paper lined pan and spread evenly.
8. Bake for 40 minutes, until the top is golden brown.
*Other mix in that would be good in this recipe are chopped nuts, unsweetened coconut flakes, or dark chocolate chunks.