Chocolate Chip - Zucchini Squares

Preheat oven to 350F/180C°

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.