Recipe of Any-night-of-the-week Chocolate Chip - Zucchini Squares

Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a special dish, Easiest Way to Prepare Quick Chocolate Chip - Zucchini Squares. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Chocolate Chip - Zucchini Squares, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chocolate Chip - Zucchini Squares delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Chocolate Chip - Zucchini Squares using 13 ingredients and 10 steps. Here is how you can achieve that.

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!!

Ingredients and spices that need to be Prepare to make Chocolate Chip - Zucchini Squares:

1. 2 Bananas (ripen, mashed)
2. 3 eggs + 1 egg yolk
3. 1 Zucchini (shredded and excess liquid squeezed)
4. 3 tbsp coconut oil
5. 3 tbsp agave nectar
6. 1/2 cup shredded carrots
7. 1 cup almond flour (blanched)
8. 1.5 tsp cinnamon
9. 2 tsp baking powder
10. 1/2 tsp sea salt
11. 1/2 tsp nutmeg
12. 1 cup chocolate chips
13. 1 cup pecan (chopped)

Steps to make to make Chocolate Chip - Zucchini Squares

1. Preheat oven to 350F/180C°
2. First, mash your banana in a large bowl.
3. Add the eggs, agave, and coconut oil and whisk everything together until combined
4. 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.
5. 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.
6. Whisk in the zucchini and carrot shreds. Add the almond flour, cinnamon, baking powder, sea salt, and nutmeg. Whisk everything together until combined
7. Fold in the chopped pecans and chocolate chips, reserving some to sprinkle on top.
8. Line a square bread pan with parchment paper. Pour the batter into the lined pan and spread out evenly.
9. Sprinkle the top with additional chips and pecans. Bake for 40 minutes, until the top is golden brown.
10. 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.

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