Grate the zucchini and put in a colander for about an hour before starting these bars to get out some of the liquid out of it or the bars will be too wet and get gummy. I weighted the grated zucchini down with a plate and a large can of tomatoes. Then blot between some paper towels. Makes 16 bars.
Preheat oven to 350 degrees. Grease a 9×13″ baking pan.
In a large mixing bowl combine:
1 cup quinoa flour
1 cup brown rice flour
1/2 cup tapioca flour
1 1/2 teaspoon xanthan gum
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice (or 1/2 teaspoon nutmeg)
In another medium sized bowl combine:
3/4 cup pear sauce (or apple sauce) unsweetened
3/4 cup maple syrup (or 1/2 cup agave or coconut nectar)
1/3 cup avocado oil (or other light oil)
2 tablespoon rice vinegar
1 teaspoon vanilla
2 cups grated zucchini (2 small zucchini)
Pour the wet ingredients into the dry and mix well with a large spoon. Stir in:
3/4 cup carob chips (or chocolate chips)
1/2 cup hemp hulls (or chopped walnuts if nuts are possible)
Pour or spoon the mixture into the prepared pan, spreading as evenly as possible so that the batter cooks evenly. Bake for 25-30 minutes until a toothpick comes out clean when inserted in the center of the pan. Cool completely before cutting.